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Confetti Quinoa Salad

Name: Confetti Quinoa Salad
Prep time: 20 min
Total time: 1 h
Yield: 16
Ingredients: 1 cup uncooked quinoa; 2 cups water; 1/2 teaspoon salt; 1 bag (10 oz) frozen 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

Prep 20 min
Total 60 min
Ingredients 10
Servings 16

A colorful side to complement any entrée. It’s good for you, too—featuring protein-rich grains and edamame.

Ingredients

1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt
1 bag (10 oz) frozen 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

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

Cook and drain edamame as directed on bag. Rinse with cold water to cool; drain.
3

In large serving bowl, toss quinoa, edamame and remaining ingredients. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
If quinoa isn’t available, use 3 cups cooked couscous, preferably whole wheat, instead.
Quinoa is a nutritional powerhouse! It has a terrific balance of amino acids, and it is high in fiber, iron, phosphorus and magnesium. To top it off, it is one of the fastest-cooking whole grains.