Quinoa and Edamame Salad with Sun-Dried Tomato and

Name: Quinoa and Edamame Salad with Sun-Dried Tomato and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces beans edamame (soy beans); 1 cup quinoa rinsed well; 2 cups water; 1/2 tablespoon olive oil or canola oil; 1 clove garlic or as needed, minced; 2 cups corn fresh or frozen; 1/2 cup sundried tomatoes oil packed, drained and sliced; 1 cup peas, frozen or fresh, blanched in boiling water for 2 minutes; 1/4 cup black olives cored and roughly chopped; 1 each cucumbers peeled or not, cubed; 1 small sweet red bell peppers diced; 1 small green bell peppers diced; 1/4 cup artichoke hearts quartered; 1/2 each red onion chopped; 1/4 cup parsley leaves freshly chopped; 1/2 cup feta cheese crumbled; 3 tablespoons lemon juice freshly squeezed; 4 tablespoons olive oil, extra-virgin; 1 x salt and black pepper to taste

Servings: persons

8 ounces beans edamame (soy beans)
1 cup quinoa rinsed well
2 cups water
1/2 tablespoon olive oil or canola oil
1 clove garlic or as needed, minced
2 cups corn fresh or frozen
1/2 cup sundried tomatoes oil packed, drained and sliced
1 cup peas, frozen or fresh, blanched in boiling water for 2 minutes
1/4 cup black olives cored and roughly chopped
1 each cucumbers peeled or not, cubed
1 small sweet red bell peppers diced
1 small green bell peppers diced
1/4 cup artichoke hearts quartered
1/2 each red onion chopped
1/4 cup parsley leaves freshly chopped
1/2 cup feta cheese crumbled
3 tablespoons lemon juice freshly squeezed
4 tablespoons olive oil, extra-virgin
1 x salt and black pepper to taste

1
Bring a pot of water to a boil, cook the edamame for about 8 minutes, rinse under cold water, and shell the edamame.
2
Transfer into a large mixing bowl.
3
Meanwhile toast quinoa in a medium nonstick skillet over medium heat until browned, stirring often, about 8 minutes.
4
Transfer into the same mixing bowl.
5
Add toasted quinoa and water in a medium saucepan, and bring to a boil.
6
Reduce heat to low to maintain a gentle simmer, cover and cook until the water has been absorbed, 15 minutes, remove from the heat, and let sit for another 5 minutes.
7
Fluff with a fork.
8
Set aside and let cool.
9
Heat the olive oil in the same medium nonstick skillet over medium high heat.
10
Add the garlic, stirring constantly, and cook for about 40 seconds until very fragrant.
11
Add the corn, stirring often, toast the corn for about 10 minutes until the corn turn into brown in spots.
12
Remove from heat and let cool for a few minutes.
13
In the large mixing bowl with the edamame, add the quinoa, toasted corn, sun-dried tomatoes, blanched peas, black olives, cucumber, bell peppers, artichoke hearts, red onion, parsley, and feta cheese.
14
Add the olive oil and lemon juice, mix until well combined and coated.
15
Season with salt and black pepper to taste.
16
Serve or put in the fridge for a couple of hours or overnight, the flavor will be even better.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 8 ounces beans edamame (soy beans), 1 cup quinoa rinsed well, 2 cups water, 1/2 tablespoon olive oil or canola oil, and more.

Yes, Quinoa and Edamame Salad with Sun-Dried Tomato and Olives falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Quinoa and Edamame Salad with Sun-Dried Tomato and Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions