Recipe Name Mediterranean Edamame Toss Submitted by cdanly Recipe Description A modified version of a recipe by the same name found on Diabetic Living Online. Quantity 1 Quantity Unit cup Prep Time (minutes) 30 Cook Time (minutes) 15 Ready In (minutes) 45

Ingredients Amount Measure 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 Steps Sequence Step 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. 4 Sprinkle with remaining half of the cheese. Serve at room temperature.