Edamame and Feta Quinoa Salad with Lemon Basil Vinaigrette

A refreshing, light summer quinoa salad that's perfect as a side, or add some extra protein to it for a great filling lunch. 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people


For the quinoa salad:

  • 1/2 cup uncooked quinoa
  • 1 cup edamame
  • 1/2 cup cherry tomatoes sliced
  • 2 green onions chopped
  • 1/2 cup feta cheese crumbled

Lemon Basil Vinaigrette:

  • 2 tbsp lemon juice about 1/2 lemon
  • 1/4 loosely packed fresh basil
  • 1/2 cup olive oil
  • 1 small clove garlic
  • 1 tbsp white balsamic vinegar
  • 1 tsp dijon mustard
  • 1/8 tsp pepper
  • 1/8 tsp salt


  1. Cook quinoa according to the directions on the package. Remove from heat, and let it cool.

  2. To make the lemon basil vinaigrette, add all the ingredients to a blender, and pulse on low until all the dressing thickens, and the dressing is smooth. Adjust seasonings as needed.

  3. In a large bowl, add the cooled quinoa, edamame, cherry tomatoes, green onions, and feta cheese. Mix in the dressing, and refrigerate until ready to serve.