CONFETTI QUINOA SALAD

Confetti Quinoa Salad image

A colorful side to complement any entrée. It's good for you, too-featuring protein-rich grains and edamame.

Provided by By Betty Crocker Kitchens

Time 1h

Yield 16

Number Of Ingredients 10

Ingredients

1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt
1 bag (10 oz) Cascadian Farm® frozen organic shelled edamame
1 cup grape tomatoes, cut in half
3/4 cup Italian or Greek vinaigrette dressing
1/4 cup chopped red onion
1/2 cup crumbled feta cheese (2 oz)
1/4 cup chopped fresh Italian (flat-leaf) parsley
1 yellow bell pepper, chopped

Steps:

In 3-quart saucepan, heat quinoa, water and salt to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender. Cool at least 30 minutes.
Cook and drain edamame as directed on bag. Rinse with cold water to cool; drain.
In large serving bowl, toss quinoa, edamame and remaining ingredients. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.

Nutrition Facts : Calories 120, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g