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!
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
Serving: 1g | Calories: 659kcal | Carbohydrates: 61g | Protein: 15g | Fat: 42g | Saturated Fat: 11g | Cholesterol: 32mg | Sodium: 649mg | Potassium: 686mg | Fiber: 7g | Sugar: 23g | Vitamin A: 254IU | Vitamin C: 23mg | Calcium: 144mg | Iron: 4mg