Coupon Clipping Cook

Quinoa with Feta Cheese and Edamame

Here’s a delicious and colorful salad for you.

It’s quick to make and is great as a side dish, snack or even a light meal.

It includes shelled edamame that can be found in the freezer section at the grocery store.

Shelled edamame is a great way to add color and texture in dishes such as salads, stir frys, or pasta.

Recently, I had salmon in a restaurant that was served over white rice mixed with edamame.

The edamame really made the dish and was so delicious with the rice and salmon.

Ok, I’ll stop talking about edamame now and move on to the recipe.  Thank you for being so polite listening to me while I rambled on.

This salad is delicious and the flavors really pop.

The feta cheese is a perfect complement to the quinoa and veggies.

And it lasts nicely in the refrigerator if you want to make it ahead of time.

Let’s check out the ingredients:

Broth (chicken, vegetable, beef) or water, Italian dressing, corn (canned, frozen, or fresh), crumbled feta cheese, uncooked quinoa, red onion, red bell pepper, cilantro, salt to taste, and

shelled edamame.
Here’s how to make it:

Rinse the quinoa in a wire mesh strainer.

Add the broth (or water) to a medium size pan.  Heat the pan on medium heat.

Add the quinoa, stir,

and bring to a boil.

Cover the pan and decrease the heat to low and simmer.

Let cook about 15 minutes or until the quinoa absorbs the liquid.  Then remove from the heat and let cool while preparing the remaining ingredients.

Chop the red bell pepper, red onions, and cilantro.

In a medium size bowl, add the chopped red bell pepper….

Then,

the chopped red onion….

…..and the corn.

Next,

add the quinoa.

Then add the Italian salad dressing….

…..and stir the ingredients together.

Wait, the salad gets even prettier.

Add the edamame,

and the cilantro.

Then stir the ingredients.

Next,

add the feta cheese….

….stir, and add the salt.  Try a quick taste test in case you need to add more salt.

Serve chilled or at room temperature.

Enjoy!

Yum.

Quinoa with Feta Cheese and Edamame

Yield: Serves 5

Ingredients:

1 cup uncooked Quinoa
2 cups Broth (chicken, vegetable, beef) or Water
½ cup chopped Red Bell Pepper
½ cup chopped Red Onion
½ cup drained Canned Corn (or can use frozen or fresh corn)
½ cup shelled Edamame
½ cup chopped Cilantro
¾ cup crumbled Feta Cheese
1/3 cup Italian Dressing
¼ teaspoon Salt (or salt to taste)

Directions:

Rinse the quinoa in a wire mesh strainer. Add the broth (or water) to a medium size pan. Heat the pan on medium heat. Add the quinoa, stir and bring to a boil.

Cover the pan and decrease the heat to low and simmer. Let cook about 15 minutes or until the quinoa absorbs the liquid. Then remove from the heat and let cool while preparing the remaining ingredients. Chop the red bell pepper, red onions, and cilantro.

In a medium size bowl, add the red bell pepper, red onions, corn, and quinoa. Then add the Italian salad dressing and stir. Add the edamame and cilantro, and stir.

Next, stir in the feta cheese and add the salt (or salt to taste). Serve chilled or at room temperature.

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7 Comments

  1. What would you estimate is the caloric value of this? It’s so good I want to eat too much of it, and want to make sure I stay in a decent range.

    • Hi Marisa, this recipe has 1 cup of uncooked quinoa which yields approximately 3 cups of cooked quinoa; cooked quinoa has approximately 223 calories per cup so just for the quinoa the calories may be approximately 670. There is 3/4 cup crumbled feta in the recipe which is approximately 300 calories. For these 2 main ingredients the total calories may be approximately 970 calories; plus the calories for the broth, veggies and dressing. The estimated servings for this recipe is 5. Thank you for stopping by and have a nice weekend.

  2. LOVE this salad!

  3. Look at all of that gorgeous color! I do adore quinoa and eat it often, so I love to find new ways to prepare it 🙂

  4. This is so bright and gorgeous. I would just sit on the deck with a big old smile while I nosh on this. I am not a feta fan but I would imagine it’s just as brilliant and tasty without it. Love this recipe.