Quinoa and Edamame Salad with Feta

Quinoa Edamame Salad Recipe with Feta and Mint

To prepare the quinoa edamame salad first heat the oil in a large saucepan set over a medium heat.

Add the quinoa and cook, stirring, until the grains start to dry out and smell a little toasted.

Add the stock, bring to the boil, and then cover with a lid and cook gently for 15-20 minutes until the quinoa is tender and has absorbed the liquid.

Remove from the heat and set aside.

Steam the edamame beans in a steamer sat over a half-filled saucepan of simmering water, 4-5 minutes.

Once cooked, shell the pods and set the beans aside.

Fluff the cooked quinoa with a fork.

Add half the edamame beans and mint leaves, and toss well.

Season to taste with salt and pepper.

Arrange the quinoa edamame salad in a large bowl.

Garnish the quinoa edamame salad with the remaining edamame beans, mint leaves, and sprinkle over the crumbled feta before serving.

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Quinoa and Edamame Salad with Feta