Confetti Quinoa Salad

Confetti Quinoa Salad

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

Prep Time

20

Minutes

Total Time

1:00

Hr:Mins

Makes

16

servings

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.
Makes 16 servings (about 1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
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.
Tip
If quinoa isn’t available, use 3 cups cooked couscous, preferably whole wheat, instead.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 120
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 320mg;
  • Total Carbohydrate 12g
    • (Dietary Fiber 2g,
    • Sugars 4g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.