Confetti Quinoa Salad

(2)
1 reviews.
  • 20 min prep time
  • 60 min total time
  • 10 ingredients
  • 16 servings

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

Directions

  1. 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. 2 Cook and drain edamame as directed on bag. Rinse with cold water to cool; drain.
  3. 3 In large serving bowl, toss quinoa, edamame and remaining ingredients. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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