Quinoa and Edamame Salad with Feta

Quinoa and Edamame Salad with Feta

Quinoa and Edamame Salad with Feta

How to prepare quinoa edamame salad, an easy summer recipe you can't miss: add some feta and some mint leaves to make the quinoa edamame salad even tastier!

March 20, 2017

Type of dish

Dietary Consideration

serves for

4

total time

0 HR 45 MIN

ingredients

Olive oil
1 tbsp
Quinoa
250 g, brown, rinsed in several changes of water, then drained
vegetable stock
750 ml, low-sodium
edamame
300 g
Mint
small bunch, leaves picked
feta
120 g, crumbled
salt
Pepper

Preparation

  • To prepare the quinoa edamame salad first heat the oil in a large saucepan set over a medium heat.
  • Add the quinoa and cook, stirring, until the grains start to dry out and smell a little toasted.
  • Add the stock, bring to the boil, and then cover with a lid and cook gently for 15-20 minutes until the quinoa is tender and has absorbed the liquid.
  • Remove from the heat and set aside.
  • Steam the edamame beans in a steamer sat over a half-filled saucepan of simmering water, 4-5 minutes.
  • Once cooked, shell the pods and set the beans aside.
  • Fluff the cooked quinoa with a fork.
  • Add half the edamame beans and mint leaves, and toss well.
  • Season to taste with salt and pepper.
  • Arrange the quinoa edamame salad in a large bowl.
  • Garnish the quinoa edamame salad with the remaining edamame beans, mint leaves, and sprinkle over the crumbled feta before serving.

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