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!

Course Main Course

Cuisine American

Keyword mushroom recipe, quinoa recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings bowls

Calories 659

Author Gayle

Ingredients

1½ cups dried quinoa
2 ½ cups chicken broth
3 tablespoons unsalted butter
2 cups fresh mushrooms sliced
1 cup dried cranberries
1 cup shelled edamame cooked or steamed
¼ cup crumbled feta cheese

DRESSING

¼ cup olive oil
¼ cup fresh lemon juice
¼ teaspoon dried basil
Salt and pepper to taste

Instructions

Cook quinoa according to package directions, using chicken broth instead of water.
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.
Once quinoa is cooked, pour into a medium bowl. Set aside.
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.
Add mushrooms, dried cranberries, edamame, and feta cheese to quinoa and gently fold together.
Serve immediately or refrigerate until ready to serve. Salad can be eaten hot or cold.

Nutrition