Confetti Quinoa Salad

A colorful side to complement any entrée. It’s good for you, too—featuring protein-rich grains and edamame.

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Servings 16

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14049693-a176-4d8a-8a0d-f9fe925e239d

ingredients 10
Prep Time 20 min
Total Time 60 min

Ingredients

1: cup uncooked quinoa

2: cups water

1/2: teaspoon salt

1: bag (10 oz) Cascadian Farm® frozen organic shelled edamame

1: cup grape tomatoes, cut in half

3/4: cup Italian or Greek vinaigrette dressing

1/4: cup chopped red onion

1/2: cup crumbled feta cheese (2 oz)

1/4: cup chopped fresh Italian (flat-leaf) parsley

1: yellow bell pepper, chopped

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Directions

1 In 3-quart saucepan, heat quinoa, water and salt to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender. Cool at least 30 minutes.
2 Cook and drain edamame as directed on bag. Rinse with cold water to cool; drain.
3 In large serving bowl, toss quinoa, edamame and remaining ingredients. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.

EXPERT TIPS

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Expert Tips

Quinoa is a nutritional powerhouse! It has a terrific balance of amino acids, and it is high in fiber, iron, phosphorus and magnesium. To top it off, it is one of the fastest-cooking whole grains.

If quinoa isn’t available, use 3 cups cooked couscous, preferably whole wheat, instead.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 120
Calories from Fat: 50),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 320mg; 320%;
Total Carbohydrate: 12g; 12%
(Dietary Fiber 2g 2% Sugars 4g 4% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 35%;
Calcium: 4%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Michwolff

report Posted Jul. 29, 2011 8:29 PM

This is delicious and easy to make! I've prepared it many times and sometimes change up the veggies to add some variety. A few kalamat olives added to it with Greek dressing and it's a Greek salad. Perhaps some sundried tomatoes and the Italian dressing. There are lots of possibilities!