Cranberry, Edamame and Mushroom Quinoa Bowl

This Cranberry, Edamame and Mushroom Quinoa Bowl is packed with nutritious ingredients to make a healthy and satisfying meal. The tart cranberries, steamed edamame, mushrooms and feta make a delicious dish that easy to prepare and ready in no time!

It’s the little things in life that make me happy.

I’ve said that before and I’ll probably continue to keep saying it, because it’s true. I’m trying to focus more on the smaller things that make me happy, such as my morning cup of coffee and cozy electric throw blanket that are much needed since I’m always cold.

You know what also makes me happy? Edamame. Whenever the hubster and I go out for sushi, we always order some steamed edamame as an appetizer. I just love having edamame as a snack, as simple as it is.

I mean, edamame isn’t fancy. It’s just soybeans, in a salted pod, and steamed. But for some reason, it always tastes so good when I order it out.

Nowadays, I always keep a bag of edamame in my freezer for those times when I just need to satisfy my cravings. It makes a great addition to salads, pastas, and soup. It also makes a deliciously healthy snack, too.

So I guess it’s no surprise that this Cranberry, Edamame and Mushroom Quinoa Bowl is filled with lots of edamame, along with my other love, mushrooms! I took some of my favorite ingredients and jammed them into this healthy quinoa bowl. The combination may sound a little strange, but trust me, it’s delicious!

This Cranberry, Edamame and Mushroom Quinoa Bowl is packed with nutritious ingredients to make a healthy and satisfying meal. The tart cranberries, steamed edamame, mushrooms and feta make a delicious dish that easy to prepare and ready in no time!

Along with edamame, I’m a mushroom lover. Always have been and always will be. The hubster doesn’t like mushrooms, which means that I got to devour this entire quinoa bowl myself, and I’m not complaining. Mushrooms makes the perfect addition to this bowl, don’t you think?

And then there’s the dried cranberries, feta, and lemon basil dressing. This Cranberry Edamame and Mushroom Quinoa Bowl is nothing short of flavorful and creates the most unique and fresh taste. From the tartness of the cranberries, to the creamy feta cheese and fresh lemon basil dressing, the flavors will wow your taste buds.

And besides being a breeze to whip up, this quinoa bowl is a great way to indulge in some protein and other healthy ingredients. It also makes for a great leftover lunch or dinner, just in case you have any left!

So the next time you’re reaching for that quinoa, grab some edamame, cranberries and mushrooms to make these easy and nutritious Cranberry, Edamame and Mushroom Quinoa Bowl! I guarantee you’ll love it just as much as I do!

Looking for more quinoa recipes? I’ve got you covered!

• Spinach and Mushroom Quinoa Bowl
• Quinoa Caprese Salad
• Peach Almond Breakfast Quinoa

Tools I used to make this recipe:

Yields 2 bowls

Cranberry, Edamame and Mushroom Quinoa Bowl

This Cranberry, Edamame and Mushroom Quinoa Bowl is packed with nutritious ingredients to make a healthy and satisfying meal. The tart cranberries, steamed edamame, mushrooms and feta make a delicious dish that easy to prepare and ready in no time!

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

• 1 1/2 cups 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 cup crumbled feta cheese
DRESSING
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1/4 teaspoon dried basil
• Salt and pepper, to taste

Instructions

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. Add mushrooms and sauté until browned. Remove to a plate and set aside.
3. Once quinoa is cooked, pour into a medium bowl. Set aside.
4. To make the dressing, combine the olive oil, lemon juice, basil, salt and pepper in a small bowl. Pour over quinoa and lightly toss to coat.
5. Add mushrooms, dried cranberries, edamame, and feta cheese to quinoa and gently fold together.
6. Serve immediately or refrigerate until ready to serve. Salad can be eaten hot or cold.
7. Enjoy!

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https://www.pumpkinnspice.com/cranberry-edamame-and-mushroom-quinoa-bowl/