Ingredients Jump to Instructions ↓

  1. 1 cup uncooked quinoa

  2. 2 cups water

  3. 1/2 teaspoon salt

  4. 1 bag (10 oz) Cascadian Farm® frozen organic shelled edamame

  5. 1 cup grape tomatoes, cut in half

  6. 3/4 cup Italian or Greek vinaigrette dressing

  7. 1/4 cup chopped red onion

  8. 1/2 cup crumbled feta cheese (2 oz)

  9. 1/4 cup chopped fresh Italian (flat-leaf) parsley

  10. 1 yellow bell pepper, chopped

Instructions Jump to Ingredients ↑

  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.

  4. 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.

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

  6. High Altitude (3500-6500 ft)

  7. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  8. Calories 120 (Calories from Fat 50),


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