Mediterranean Edamame Salad

Servings: 4

If you’re unfamiliar with edamame, you’ve got to try this recipe! While the legume was originally cultivated in China seven thousand years ago, over time it has been incorporated into the Mediterranean cuisine. Edamame is rich in plant-based protein and antioxidants, so it’s no wonder it has become a worldwide superfood.

INGREDIENTS

1 cup water
½ cup quinoa, rinsed and drained
1 cup frozen edamame, thawed
1 cup fresh spinach leaves
½ cup chopped seeded tomatoes
½ cup chopped red onion
¼ cup crumbled feta cheese, divided
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons torn fresh basil
Zest of 1 lemon
¼ teaspoon salt
¼ teaspoon ground black pepper

INSTRUCTIONS

1. Combine the water and quinoa in a saucepan over medium-high heat. Heat, stirring occasionally, until it comes to a boil, then decrease the heat to medium-low and cook for 11 minutes, until the quinoa has absorbed all the water.
2. Stir in the edamame and cook for 4 minutes, until bright green.
3. Transfer the quinoa-and-edamame mixture to a serving bowl. Add the spinach, tomatoes, onion, and 2 tablespoons of the feta cheese and toss to combine.
4. Whisk together the olive oil, lemon juice, basil, lemon zest, salt, and pepper in a small bowl. Pour over the quinoa–edamame mixture, tossing to combine.
5. Sprinkle the remaining 2 tablespoons feta over the salad and serve!

NUTRITION • per one serving •

Calories 237
Total Fat 11.8 g 15%
Saturated Fat 2.1 g 11%
Polyunsaturated Fat 2 g —
Monounsaturated Fat 6.3 g —
Trans Fat 0.0045 g —
Cholesterol 2.5 mg 1%
Sodium 275.9 mg 12%
Total Carbohydrates 23.3 g 8%
Dietary Fiber 4.8 g 18%
Total Sugars 4 g 1%
Protein 10.6 g 22%
Vitamin A 176.3 mcg 20%
Vitamin C 21 mcg 25%
Vitamin D 0.8 mcg —
Potassium 320.9 mg 6%
Calcium 108.3 mg 8%
Iron 2.3 mg 15%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here