Confetti Quinoa Salad

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

cup uncooked quinoa

cups water

1/2

teaspoon salt

bag (10 oz) frozen shelled edamame

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

yellow bell pepper, chopped

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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.