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Confetti Quinoa Salad

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

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( 6 Ratings)

6 Ratings

5 Stars

4 Stars 83%

3 Stars 17%

2 Stars

1 Stars

Member Reviews ( 2 )

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Prep Time 20 min
Total Time 60 min
Servings 16

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

If quinoa isn’t available, use 3 cups cooked couscous, preferably whole wheat, instead.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 120
Calories from Fat: 50),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 320mg; 320%;
Total Carbohydrate: 12g; 12%
(Dietary Fiber 2g 2% Sugars 4g 4% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 35%;
Calcium: 4%;
Iron: 8%;

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 3/28/2013 8:47:50 AM REPORT ABUSE ki1244 said:

Rating:

I have a semi-picky fiance who is a little afraid of foods he doesn't readily recognize, so I was a little apprehensive of this -- but boy, was that misplaced! Very pretty, very flavorful, and very refreshing salad. Gave it four spoons because as is, I'm sure it would be fine, but it took on a lot of the Greek dressing flavor and the rest kind of got lost in that (I used the Wishbone Greek vinaigrette...a little less caloric than many out there -- gotta shave off what I can!). So I added a shake or two of oregano and garlic powder and a few healthy squirts of my bottle-o-lemon, and also only used half the feta that it called for since that was all that was left in the container. I think fresh mint would be delicious in this also -- may try that another day. Served this alongside the Greek chicken with yogurt sauce on here (which is also very good). I let it sit in the fridge for about two hours, but it was even better the next day -- so if you can make it the day before you plan to serve it, it's worth the prep. Give it a try!

This reply was: Helpful Inspiring

Posted 5/17/2012 11:35:43 PM REPORT ABUSE cupcakeprincess78 said:

Rating:

I had tried Quinoa, it was ok but nothing to get excited about. After some searching I found this recipe. Now it's a staple in our house. This salad is full of flavor and very hard to resist seconds. Have those seconds, it's good for you.

This reply was: Helpful Inspiring