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Edamame Quinoa Salad


This healthy and colourful salad is a high source of protein and fiber and is packed with nourishing goodness.  Quick and easy to prepare – a great choice for those avoiding wheat!

  • 2 cups Miski Organics tricolour quinoa grains
  • 1 ½ cups frozen shelled edamame
  • 1 ½ cups frozen kernel corn
  • ½ cup red bell pepper, finely chopped
  • ½ cup orange bell pepper, finely chopped
  • ¼ cup parsley, finely chopped
  • ½ cup feta cheese, finely diced (optional)
  • ¼ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • ½ tsp crushed garlic
  • Juice of 1 lime
  • Salt and pepper to taste
  1. In a saucepan combine quinoa with 2 cups of water.
  2. Bring to boil; reduce heat.  Cover and simmer for 15 minutes.
  3. Remove from heat; set aside until cool.
  4. Steam cook edamame and corn according to instructions in bag.
  5. In a large bowl combine the edamame, corn, red and orange bell pepper and feta cheese.
  6. Add quinoa; toss to combine.
  7. Add lime juice, garlic, olive oil, and balsamic vinegar; toss to coat.
  8. Season with salt and pepper to taste.
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