Quinoa and Edamame Salad with Feta
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How to prepare quinoa edamame salad, an easy summer recipe you can't miss: add some feta and some mint leaves to make the quinoa edamame salad even tastier!
20 March, 2017
ingredients
Olive oil
1 tbsp
Quinoa
250 g, brown, rinsed in several changes of water, then drained
Vegetable stock
750 ml, low-sodium
Edamame
300 g
Mint
small bunch, leaves picked
Feta cheese
120 g, crumbled
Salt
Pepper
Preparation
- To prepare the quinoa edamame salad first heat the oil in a large saucepan set over a medium heat.
- Add the quinoa and cook, stirring, until the grains start to dry out and smell a little toasted.
- Add the stock, bring to the boil, and then cover with a lid and cook gently for 15-20 minutes until the quinoa is tender and has absorbed the liquid.
- Remove from the heat and set aside.
- Steam the edamame beans in a steamer sat over a half-filled saucepan of simmering water, 4-5 minutes.
- Once cooked, shell the pods and set the beans aside.
- Fluff the cooked quinoa with a fork.
- Add half the edamame beans and mint leaves, and toss well.
- Season to taste with salt and pepper.
- Arrange the quinoa edamame salad in a large bowl.
- Garnish the quinoa edamame salad with the remaining edamame beans, mint leaves, and sprinkle over the crumbled feta before serving.
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