Quinoa
Edimame
Peppers
Red Onion
Feta
Celery
Cilantro
Lemon Juice

DIRECTIONS

To Prepare Quinoa

1.Measure out 3/4 cup dried quinoa. Place it in a mesh strainer and vigorously rinse it under cool running water for a couple of minutes. This will rid it of the outer coating that can cause a bitter taste otherwise. Drain.
2.Place quinoa in a saucepan with 1 1/2 cups water and bring to a rolling boil. Lower heat to lowest setting, cover saucepan, and cook for 15 minutes.
3.After 15 minutes, turn off heat and let stand covered for 5 minutes, then gently fluff with a fork.
4.To quickly cool quinoa, spread it on a baking sheet for a few minutes.
5.Once cool, you can either mix in 1/4 cup lemon juice or leave as it and add dressing after all ingredients are mixed.
Note: Basically, quinoa is cooked with a 1:2 ratio of seed:water and will triple in amount when cooked.

To Prepare Salad

1.Cook edamame and corn according to package directions (I use frozen and just boil both together in water with a bit of salt for 5 minutes). Allow to cool.
2.Mix quinoa, edamame, corn, peppers, celery, cilantro, and feta. Toss to mix.
3.If you added lemon to the quinoa earlier, you can skip the dressing. If you opt for dressing, mix juice of one lemon, 2 tbsp. olive oil (or flax oil), and 1/4 tsp. kosher salt. Pour some dressing over salad and mix; taste. Add more dressing until it suits your taste.
Yield: approximately 4 – 41/2 cups



Serving Size: 3

Number of Servings: 3

Recipe submitted by SparkPeople user CO_CHO.

 

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