Quinoa Edamame Feta Salad
This is my second recipe with Quinoa! My first on this blog was Quinoa Chicken Cherry Salad which I love, but sometimes I just don’t want chicken, know what I mean?
Variety is my middle name! Staying healthy, eating well, exercising, it requires work friends. Can’t eat the same foods all the time, too monotonous for me and for you!
Quinoa is so versatile you can add whatever you like and it will be fantastic.
So here’s my other favorite toppings I shared one day with a friend for lunch. We each enjoyed our yummy salad, so filling! The best part was we both had an already- made, healthy lunch for the next day, which for busy momma’s is PRICELESS!
Have you tried Quinoa before? What are your favorite toppings for salad?
- 1 c. edamame, cooked
- 2 c. quinoa, cooked
- 1/4 c. kalamata olives, drained, sliced
- 2 c. diced cucumber
- 2 scallions, chopped
- 1/2 c. feta cheese, crumbled
- 2 tbsp. olive oil
- 2 tbsp. lemon juice
- salt and pepper to taste
- You need to have your quinoa cooked so if your not sure how to, read [url href=”https://www.sugarfreemom.com/recipes/quinoa-chicken-cherry-salad/” target=”_blank” title=”Quinoa Chicken Cherry Salad”]this post [/url]that explains.
- Once Quinoa is cooked and cooled, add all ingredients.
- Mix well and eat warm or chill in fridge.
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I just made this and yummy!!!! Thanks for showing me how to eat healthy and delicious at the same time.
I’m so glad you liked it Allison!
What a perfect summer lunch! And a great CSA-buster, too (we have been betting a ton of cucumbers and leeks – the latter of which I substituted for the scallions). Thanks so much for the great recipe!
thank you!
iwa sthe the friend-SOOOO yummy! Love the “new” one too!
There’s something else in this photo that isn’t any of the ingredients. Is it English Cucumber?
O, sorry, silly me……it’s in the photo…but not the recipe.
thanks for catching that! Added it now 🙂
Made this one today with just a few changes. I left put the olives (not a fan), I cut the oil to 1 tbsp (so the citrusy zing was in the moisture forefront), then mixed away. OH. MY. GOODNESS! So delicious. Then I looked again and thought tomatoes would make it even more pretty, I mean delicious! Anyway, yum, yum! Thanks for another great recipe that will be added to my ‘prepare all the time’ list. 🙂
I pinned this because I know some people who are going to go nuts for it! Maybe one day I will be brave and tried quinoa. Thanks for linking up. (pinned)
Looks scrumptious! Would you like to link up to my Allergy Friendly Lunchbox Love link party?
http://allergyfreecookery.blogspot.com/2012/01/allergy-friendly-lunchbox-love-18.html
I can’t think of anyone who wouldn’t want to find this yummy salad in their lunchbox 🙂
Lisa @ Allergy Free Vintage Cookery