Eat*Drink*Cleveland

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  • This fragrant salad tastes like spring and that is exactly what I've been in the mood for. It's super fast and great as a side dish or light entree.

  • It's equally good made with quinoa or couscous. 

  • Lemony Quinoa Salad with Edamame, Mint and Feta
  • 1 cup quinoa
  • 2 cups water or broth
  • Juice of 2 medium lemons
  • 1/4 cup olive oil
  • 1/4 cup white wine or rice vinegar
  • 1/2 teaspoon salt
  • 2 tablespoons lemon zest (use lemons above)
  • 2 cups (10 ounces) fresh or frozen shelled edamame beans
  • 1/2 cup finely chopped mint
  • 1/2 cup slivered lemon basil (or other variety of basil)
  • 3/4 cup crumbled feta cheese
lemony quinoa or couscous salad via Eat Drink ClevelandFor quinoa:
1 cup uncooked quinoa
2 cups water or broth


Bring quinoa and liquid to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.


Dressing:
Whisk together lemon juice, olive oil, vinegar, and salt. Remember to zest lemon first for the next step.
Once quinoa has cooled to room temperature, toss in zest, edamame, mint, feta, and dressing. Add salt and pepper to taste.

Serve cold or at room temperature.

For couscous: 
Bring 1 cup of water to boil and then remove from heat. Stir in dry couscous and cover with a lid. Allow to sit for 7 minutes, then remove lid and fluff couscous with a fork.



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