Ingredients
1
cup uncooked quinoa
2
cups water
1/2
teaspoon salt
1
bag (10 oz) Cascadian Farm® frozen organic 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
Preparation
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.
Cook and drain edamame as directed on bag. Rinse with cold water to cool; drain.
In large serving bowl, toss quinoa, edamame and remaining ingredients. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.
