I love this quick and easy salad, especially in the summer. It is a colorful, refreshing and healthy addition to a picnic or barBQ. It makes a great side dish or even a light meal on Meatless Mondays.
YIELD: Serves 5
1 cup uncooked Quinoa
2 cups Chicken Broth (or vegetable or beef if you prefer)
½ cup chopped Red Bell Pepper
½ cup chopped Red Onion
½ cup Corn (fresh, frozen or canned – be sure to drain it first)
½ cup shelled Edamame
½ cup chopped Cilantro
¾ cup crumbled Feta Cheese
1/3 cup Italian Dressing (preferably homemade but bottled will do)
¼ teaspoon Salt (or salt to taste)
Rinse the quinoa in a wire mesh strainer. Add the broth to a medium size pan. Heat the pan on medium heat. Add the quinoa, stir and bring to a boil.
Cover the pan and decrease the heat to low and simmer. Let cook about 15 minutes or until the quinoa absorbs the liquid. Then remove from the heat and let cool while preparing the remaining ingredients. Chop the red bell pepper, red onions, and cilantro.
In a medium size bowl, add the red bell pepper, red onions, corn, and quinoa. Then add the Italian salad dressing and stir. Add the edamame and cilantro, and stir.
Next, stir in the feta cheese and add the salt (or salt to taste). Serve chilled or at room temperature. Enjoy!