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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup | quinoa, uncooked, rinsed (if not pre-rinsed) | 1 | bunch | Kale, stalks removed, leaves roughly chopped | 1 | cup | Soybeans, green, raw (edamame) | 2 | medium whole (2-3/5\" dia) | Tomatoes, seeded and chopped | 1/2 | cup, chopped | red onion | 2 | tablespoon | olive oil | 1 | teaspoon | Lemon peel, finely grated | 2 | tablespoon | lemon juice (about 1/2 lemon) | 1/4 | cup, crumbled | feta cheese, low fat, DIVIDED | 2 | tablespoons | basil, fresh, thinly sliced | 1/4 | teaspoon | salt | 1/4 | teaspoon | black pepper, coarse grind | 1/4 | cup, crumbled | feta cheese, low fat, DIVIDED |
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Steps
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Sequence
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Step
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| | 1 | Bring 1 cup water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and edamame. Re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes. | | 2 | In a large bowl, combine quinoa mixture, tomato and onion. | | 3 | In a small bowl, whisk together olive oil, lemon peel, and lemon juice. Stir in HALF of the feta, plus all the basil, salt, and pepper. Add to the quinoa mixture, tossing to coat. |
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