Edamame Toss

Name: Edamame Toss
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: ½ cup uncooked quinoa, rinsed and drained; 1 cup water; 1 cup ready-to-eat fresh or frozen, thawed shelled sweet soybeans (edamame); 2 medium tomatoes, seeded and chopped; 1 cup fresh arugula or spinach leaves; ½ cup chopped red onion; 2 tbsp. olive oil; 1 tsp. finely shredded lemon peel; 2 tbsp. lemon juice; ¼ cup crumbled reduced-fat feta cheese; 2 tbsp. snipped fresh basil; ¼ tsp. salt; ¼ tsp. freshly ground black pepper

In a medium saucepan, combine quinoa and water. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until quinoa is tender and liquid is absorbed, adding edamame the last 4 minutes …

Cook35 min
Total35 min
Serves2
LevelEasy

Lunch Gluten-Free Vegetarian Mediterranean

Ingredients

½ cup uncooked quinoa, rinsed and drained
1 cup water
1 cup ready-to-eat fresh or frozen, thawed shelled sweet soybeans (edamame)
2 medium tomatoes, seeded and chopped
1 cup fresh arugula or spinach leaves
½ cup chopped red onion
2 tbsp. olive oil
1 tsp. finely shredded lemon peel
2 tbsp. lemon juice
¼ cup crumbled reduced-fat feta cheese
2 tbsp. snipped fresh basil
¼ tsp. salt
¼ tsp. freshly ground black pepper

Method

In a medium saucepan, combine quinoa and water. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until quinoa is tender and liquid is absorbed, adding edamame the last 4 minutes of cooking.
In a large bowl, combine quinoa mixture, tomato, arugula, and onion.
In a small bowl, whisk together olive oil, lemon peel, and lemon juice. Stir in half of the cheese, the basil, salt, and pepper. Add mixture to quinoa mixture, tossing to coat. Sprinkle with remaining half of the cheese. Serve at room temperature.