With this salad, I give a shout out to my big sister, Karin Sawhill, who shared this recipe with me at our last family reunion. I've made it many times since then, and it's always a crowd pleaser. I've even had special requests from my daughter's dorm-mates to "send more!"
Quinoa combines with tomatoes, yellow peppers, red onions, fresh herbs and feta for a colorful and healthy salad.
You can make your own dressing, or just use a favorite Italian or Greek dressing. Either way, it's delicious.
1 1/2 cups uncooked quinoa
3 cups water
1/2 tsp salt
1 bag (10 oz) frozen shelled edamame
1 cup grape or cherry tomatoes (I used mini heirlooms), cut in half
1 yellow bell pepper, chopped
1/4 cup chopped red onion
4 oz crumbled feta cheese
1/4 cup chopped flat leaf parsley
1/4 cup chopped fresh dill
3/4 cup Italian or Greek dressing
In a medium saucepan, heat quinoa, water and salt to boiling; reduce heat. Cover and simmer 15-20 minutes or until quinoa is tender. Cool at least 30 minutes.
Cook and drain the edamame as directed on the bag. Rinse with cold water to cool and drain.
In a large serving bowl, toss cooled quinoa, edamame, and remaining ingredients. Serve immediately, or refrigerate 1 to 2 hours before serving.
Serves 8
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