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I have fallen in love with the Edamame Bean. I think it is the best thing food has to offer these days along with the whole grain Quinoa. I saw this recipe in an email I received from the Diabetic Living and I thought what an excellent combination for a salad. Along with feta cheese and my homemade basil Pesto that I made from the basil I grew in my garden, what could be better? For a workshop demonstration that I did last October, this recipe was so simple, easy and the results were just amazing. Everyone who attended the diabetes workshop loved it!
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Quinoa Edamame Feta Salad, created October 28, 2010
Serves: About 6- 1-1/4 cup servings
Quinoa Edamame Feta Salad
2 cups of water
1 cup Quinoa
¼ cup lemon juice
3 tablespoons basil Pesto
2 cups fresh or thawed frozen shelled Edamame
2 cups cherry tomatoes – cut up
1/3 cup crumbled Feta Cheese
1/3 cup thinly sliced green onions
2 tablespoons minced fresh parsley
¼-teaspoon (4 to 5 cracks) fresh black pepper
In a medium saucepan, bring the water to a boil. Add Quinoa. Bring water back to a boil, reduce heat, simmer for about 20 minutes and all the water is absorbed. Remove from heat and fluff Quinoa in a bowl. In a small bowl, whisk together lemon juice and pesto. Set aside. Add thawed Edamame, thinly sliced green onions, minced parsley, pepper, feta cheese, tomatoes. Add the whisked lemon juice and pesto. Toss gently until all the food is combined
CLICK HERE TO PRINT THE RECIPE
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Filed under: Salad Recipes, Simply Healthy Recipes, Vegeterian Recipes | Tagged: Edamame, feta cheese, Quinoa |
Simply Healthy Cooking 
Tossed with some quinoa sliced avocado and a drizzle of feisty chile pepper oil it makes a nice meal and I hope you like it as much as I do. If you don t have quinoa you can certainly swap in a pasta or any number of other foundation ingredients. Sometimes I serve the broccoli quinoa over an omelette other times I might have it with a poached egg on top.
This is the best salad and absolutely love it! Have been buying it at Ralph’s but wanted to be able to make myself so am very thankful for your recipe!
Where can I find Pam’s homemade pesto recipe to accept this dish?
Thanks