Herbed Edamame, Black Bean, and Quinoa Salad

My sister, Heather, posted this on our other food blog and as soon as I saw it I knew I had to try it.  I had everything in my fridge to make it that day.  I did have to substitute baby spinach for the spring greens, which would have added a lot more color.  It also calls for 2 oz. (about 1/2 cup) feta cheese but we left that out.  I definitely doubled this recipe for my family.  We had it as our main dish.  The flavors were so fresh and it was a hit!  Love that bright green edamame!  Talk about a high protein salad!  Quinoa, black beans, AND edamame!  Wow!  I just thought I'd post it over here for people looking for a good vegan salad.  Just leave out the feta and you're set!  Delicious!  Thanks, Heather!

Herbed Edamame, Black Bean, and Quinoa Salad

1 1/3 cup water

2/3 cup uncooked pre-rinsed quinoa

1/2 (15 oz.) can black beans, rinsed, drained

1 cup frozen shelled edamame, thawed

2 cups loosely packed spring greens coarsely chopped

2 tsp. grated lemon zest

2 Tbsp. lemon juice 

1 Tbsp. olive oil

3/4 tsp. dried, crumbled oregano

1/8 tsp. dried, crushed rosemary

1 medium garlic clove, minced

1/4 tsp. salt

2 oz. reduced fat crumbled feta cheese (about 1/2 cup)

In medium saucepan, bring the water to a boil over high heat.  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 cheese.  Add the quinoa mixture and the feta, tossing until the spring greens are wilted.

Serves 4

Here's Heather's picture.  As you can see, much more colorful with Spring Greens!