Herbed Edamame, Black Beans, and Quinoa
1 1/3 cup water
2/3 cup uncooked pre-rinsed quinoa
½ (15 oz.) can Meijer Organics black beans, rinsed, drained
1 cup frozen shelled edamame, thawed
2 cups Dole Spring Mix Salad
2 tsp. grated lemon zest
3 tbsp. lemon juice
1 tbsp. Meijer olive oil
¾ tsp. McCormick ®Oregano, crumbled
1/8 tsp. McCormick® Rosemary, crushed
1 medium garlic clove, minced
¼ tsp. salt
½ California avocado, diced
2 oz. reduced fat crumbled feta cheese (about ½ cup)
- In a medium saucepan, bring the water to a boil over high heat, 3 to 4 minutes. Stir in the quinoa. Reduce the heat and simmer, covered, for 8 minutes.
- Stir in the beans and edamame. Cook, covered, for 2 minutes, or until the water is evaporated.
- Meanwhile, in a large bowl, stir together the remaining ingredients except the feta. Add the quinoa mixture and the feta, tossing until the spring greens are wilted.
- Garnish with diced avocado, if desired, and serve.
Nutrition Information (per serving): 275 calories, 10g fat, 3g saturated fat, 13mg cholesterol, 317mg sodium, 32g carbohydrate, 7g fiber, 14g protein
Serve with Meijer Fat Free Milk, Wheat Roll and Pineapple Chunks
Recipe adapted from American Heart Association "Quick & Easy Meals" cookbook, Second Edition