Confetti Quinoa Salad

 

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

• 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.