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Confetti Quinoa Salad

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Confetti Quinoa Salad
  • Prep 20 min
  • Total 60 min
  • Servings 16
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A colorful side to complement any entrée. It’s good for you, too—featuring protein-rich grains and edamame.
Updated Jan 28, 2010

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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 2
    If quinoa isn’t available, use 3 cups cooked couscous, preferably whole wheat, instead.

Nutrition

120 Calories, 6g Total Fat, 4g Protein, 12g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
320mg
13%
Potassium
230mg
7%
Total Carbohydrate
12g
4%
Dietary Fiber
2g
7%
Sugars
4g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
8%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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