Preparation time
20 minutes
Cooling Time: 25 minutes
Ready in
1 hr 5 min
Cooking Time: 20 minutes
Makes
4 to 6 servings
Ingredients
- 3/4 cup (175 mL) quinoa, rinsed
- 1-1/2 cups (375 mL) frozen Ontario Edamame
- 3 tbsp (45 mL) each fresh lemon juice and olive oil
- 1-1/2 tsp (7 mL) ground sumac
- 1/2 tsp (2 mL) salt
- 2 cloves Ontario Garlic, pressed
- 2 cups (500 mL) seeded, diced Ontario Tomatoes (about 3)
- 1 cup (250 mL) minced fresh Ontario Parsley Leaves
- 1/2 cup (125 mL) thinly sliced Ontario Green Onions
- 1/3 cup (75 mL) chopped fresh Ontario Mint Leaves
Instructions
In medium saucepan, over high heat, bring quinoa and 1-1/2 cups (375 mL) water to boil. Reduce heat to medium-low, cover and simmer for 12 minutes. Stir in edamame, cover and cook for 3 minutes or until water is absorbed. Remove from heat; let stand 5 minutes. Spread out on baking sheet; cool to room temperature, about 20 minutes.
In large bowl, stir together lemon juice, oil, sumac, salt and garlic. Add cooled quinoa mixture, tomatoes, parsley, onions and mint; toss to combine.
Tip: Add crumbled Ontario feta cheese and for a spicy kick, stir in crushed red pepper flakes, to taste.
Nutritional Information
1 Serving (When recipe serves 6):
- Protein: 7 grams
- Fat: 10 grams
- Carbohydrate: 22 grams
- Calories: 198
- Fibre: 3 grams
- Sodium: 230 mg