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