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1
Bring a pot of water to a boil, cook the edamame for about 8 minutes, rinse under cold water, and shell the edamame.
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2
Transfer into a large mixing bowl.
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3
Meanwhile toast quinoa in a medium nonstick skillet over medium heat until browned, stirring often, about 8 minutes.
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4
Transfer into the same mixing bowl.
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5
Add toasted quinoa and water in a medium saucepan, and bring to a boil.
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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.
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7
Fluff with a fork.
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8
Set aside and let cool.
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9
Heat the olive oil in the same medium nonstick skillet over medium high heat.
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10
Add the garlic, stirring constantly, and cook for about 40 seconds until very fragrant.
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11
Add the corn, stirring often, toast the corn for about 10 minutes until the corn turn into brown in spots.
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12
Remove from heat and let cool for a few minutes.
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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.
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14
Add the olive oil and lemon juice, mix until well combined and coated.
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15
Season with salt and black pepper to taste.
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16
Serve or put in the fridge for a couple of hours or overnight, the flavor will be even better.
