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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!

20 March, 2017
Average: 5 (2 votes)

Type of dish

Dietary Consideration

serves for


total time

0 HR 45 MIN


Olive oil
1 tbsp
250 g, brown, rinsed in several changes of water, then drained
Vegetable stock
750 ml, low-sodium
300 g
small bunch, leaves picked
Feta cheese
120 g, crumbled


  • 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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