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Quinoa and Edamame Salad with Sun-Dried Tomato and Olives

Quinoa and Edamame Salad with Sun-Dried Tomato and Olives Quinoa and Edamame Salad with Sun-Dried Tomato and Olives Quinoa and Edamame Salad with Sun-Dried Tomato and Olives

You will love how tasty this salad is. You can serve it as a side dish, or just have it for a simply flavorful yet nutritious main course.













Low Cholesterol, Trans-fat Free, High Fiber


8 ounces beans
edamame (soy beans)
1 cup quinoa
rinsed well
2 cups water
½ tablespoon olive oil
or canola oil
1 clove garlic
or as needed, minced
2 cups corn
fresh or frozen
½ cup sundried tomatoes
oil packed, drained and sliced
1 cup peas, frozen
or fresh, blanched in boiling water for 2 minutes
¼ cup black olives
cored and roughly chopped
1 cucumbers
peeled or not, cubed
1 small sweet red bell peppers
1 small green bell peppers
¼ cup artichoke hearts
½ red onion
¼ cup parsley leaves
freshly chopped
½ cup feta cheese
3 tablespoons lemon juice
freshly squeezed
4 tablespoons olive oil, extra-virgin
salt and black pepper
to taste


Bring a pot of water to a boil, cook the edamame for about 8 minutes, rinse under cold water, and shell the edamame. Transfer into a large mixing bowl.

Meanwhile toast quinoa in a medium nonstick skillet over medium heat until browned, stirring often, about 8 minutes. Transfer into the same mixing bowl.

Add toasted quinoa and water in a medium saucepan, and bring to a boil.

Reduce heat to low to maintain a gentle simmer, cover and cook until the water has been absorbed, 15 minutes, remove from the heat, and let sit for another 5 minutes. Fluff with a fork. Set aside and let cool.

Heat the olive oil in the same medium nonstick skillet over medium high heat. Add the garlic, stirring constantly, and cook for about 40 seconds until very fragrant.

Add the corn, stirring often, toast the corn for about 10 minutes until the corn turn into brown in spots. Remove from heat and let cool for a few minutes.

In the large mixing bowl with the edamame, add the quinoa, toasted corn, sun-dried tomatoes, blanched peas, black olives, cucumber, bell peppers, artichoke hearts, red onion, parsley, and feta cheese.

Add the olive oil and lemon juice, mix until well combined and coated. Season with salt and black pepper to taste.

Serve or put in the fridge for a couple of hours or overnight, the flavor will be even better.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 233g (8.2 oz)
Amount per Serving
Calories 33548% of calories from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 322mg 13%
Total Carbohydrate 13g 13%
Dietary Fiber 6g 25%
Sugars g
Protein 22g
Vitamin A 9% Vitamin C 175%
Calcium 11% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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