Loaded Quinoa and Edamame Salad

Course: Salad
Cuisine: American
Servings: 6 -8
Author: Michelle De La Cerda
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Ingredients

  • 1 cup quinoa
  • 1-14.5 oz can vegetable broth
  • 1.5 oz water
  • 2 cups edamame
  • 1 1/2 cup corn
  • 1/2 cup chopped celery (about 2 ribs)
  • 3/4 cup chopped red onion
  • 1 medium-large red bell pepper; chopped
  • 1/4 cup chopped fresh cilantro
  • 6 oz crumbled feta cheese

Vinaigrette

  • 1/4 cup red wine vinegar
  • 1 tbsp dijon mustard
  • 1 1/2 tsp honey
  • 1/8 tsp black pepper; to taste
  • 1/4 tsp salt ; to taste
  • 1/2 cup extra virgin olive oil

Instructions

  1. In a medium sauce pan, mix the broth, water, and quinoa together.
  2. Over medium heat, bring to a boil.
  3. Boil for 5 minutes, stirring constantly.
  4. Reduce heat to low, cover and cook 15-20 minutes.
  5. Once all the water has been absorbed, fluff with a fork and allow to cool (to cool quickly, transfer to a baking sheet in a thin layer.)
  6. Prep all the vegetables.
  7. Toss the quinoa, vegetables, cilantro, and feta together.

Vinaigrette

  1. To a small bowl, add the vinegar, mustard, honey, salt and pepper, and whisk together.
  2. While whisking, slowly add the olive oil until it has emulsified or combined and thickened.
  3. Pour the vinaigrette over the salad and stir until the entire salad has been coated.
  4. Cover and chill for one hour.
  5. Serve and enjoy.