Description
Simple, yet flavorful quinoa salad with edamame, spinach, fresh herbs, and feta cheese, tossed in a zesty lemon ginger dressing.
Ingredients
Units
Scale
- 3 cups cooked quinoa*, cooled
- 8 oz. cooked edamame
- 4 cups baby spinach, lightly packed and roughly chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup red onion, finely chopped
- 1 (15 oz.) can garbanzo beans, drained and rinsed
- 1/2 cup fresh chopped cilantro
- 1 cup crumbed feta cheese
Dressing
- 1/2 cup extra-virgin olive oil
- 1/3 cup fresh lemon juice (approx 2 lemons)
- 1 garlic clove, minced
- 1 tsp. grated fresh ginger
- 1 1/2 tsp. kosher salt
- Black pepper, to taste
Instructions
- In a small bowl or jar with a lid, whisk all the dressing ingredients together until combined.
- For the salad, combine all ingredients in a large bowl. Pour the dressing over the salad and toss until blended. Cover the salad and chill for 20-30 minutes before serving.
Notes
- Quinoa: 1 cup dry quinoa = about 3 cups cooked quinoa. I recommend measuring out cooked quinoa for accuracy. To cool the quinoa quickly – transfer to a bowl and place in the freezer and toss occasionally until cooled. Do not use hot quinoa or it will soak up a lot of the dressing and the salad will be dry.
- Leftovers: Refrigerate leftover salad in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 345
- Sugar: 3 g
- Sodium: 783.3 mg
- Fat: 21.9 g
- Carbohydrates: 27.9 g
- Protein: 12.3 g
- Cholesterol: 16.7 mg