A colorful side to complement any entrée. It’s good for you, too—featuring protein-rich grains and edamame.
Confetti Quinoa Salad
- Prep Time 20 min
- Total 60 min
- Servings 16
- Ingredients 10
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 1/2 teaspoon salt
- 1 bag (10 oz) Cascadian Farm® frozen organic shelled edamame
- 1 cup grape tomatoes, cut in half
- 3/4 cup Italian or Greek vinaigrette dressing
- 1/4 cup chopped red onion
- 1/2 cup crumbled feta cheese (2 oz)
- 1/4 cup chopped fresh Italian (flat-leaf) parsley
- 1 yellow bell pepper, chopped
Instructions
-
Step1In 3-quart saucepan, heat quinoa, water and salt to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender. Cool at least 30 minutes.
-
Step2Cook and drain edamame as directed on bag. Rinse with cold water to cool; drain.
-
Step3In large serving bowl, toss quinoa, edamame and remaining ingredients. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.
Nutrition
120
Calories
6g
Total Fat
4g
Protein
12g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 120
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 1g
- 5%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 320mg
- 13%
- Potassium
- 230mg
- 7%
- Total Carbohydrate
- 12g
- 4%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 4g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 35%
- 35%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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