Cranberry, Edamame and Mushroom Quinoa Bowl Recipe

Name: Cranberry, Edamame and Mushroom Quinoa Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 cup Dried Quinoa; 2- 1/2 cups Chicken Broth; 3 Tablespoons Unsalted Butter; 2 cups Fresh Mushrooms, Sliced; 1 cup Dried Cranberries; 1 cup Shelled Edamame, Cooked Or Steamed; 1/4 cups Crumbled Feta Cheese; 1/4 cups Olive Oil; 1/4 cups Fresh Lemon Juice; 1/4 teaspoons Dried Basil; Salt And Pepper, to taste

Servings: persons

1- 1/2 cup Dried Quinoa
2- 1/2 cups Chicken Broth
3 Tablespoons Unsalted Butter
2 cups Fresh Mushrooms, Sliced
1 cup Dried Cranberries
1 cup Shelled Edamame, Cooked Or Steamed
1/4 cups Crumbled Feta Cheese
1/4 cups Olive Oil
1/4 cups Fresh Lemon Juice
1/4 teaspoons Dried Basil
Salt And Pepper, to taste

1
Cook quinoa according to package directions, using chicken broth instead of water.
2
While quinoa is cooking, melt butter in a large skillet over medium heat.
3
Add mushrooms and saute until browned.
4
Remove to a plate and set aside.
5
Once quinoa is cooked, pour into a medium bowl.
6
Set aside.
7
To make the dressing, combine olive oil, lemon juice, basil, salt and pepper in a small bowl.
8
Pour over quinoa and lightly toss to coat.
9
Add mushrooms, dried cranberries, edamame, and feta cheese to quinoa and gently fold together.
10
Serve immediately or refrigerate until ready to serve.
11
Salad can be eaten hot or cold.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1- 1/2 cup Dried Quinoa, 2- 1/2 cups Chicken Broth, 3 Tablespoons Unsalted Butter, 2 cups Fresh Mushrooms, Sliced, and more.

Yes, Cranberry, Edamame and Mushroom Quinoa Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry, Edamame and Mushroom Quinoa Bowl

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