Confetti Quinoa Salad Recipe (Gluten Free)

Prep Time:20 Mins | Total Time:1 Hr | Makes:16 Servings

A colourful side to compliment any entree. It is good for you and features protein, rich grains and edamame.

1 cup (250 mL) uncooked quinoa

2 cups (500 mL) water

1/2 tsp (2 mL) salt

2 cups (500 mL) frozen shelled edamame

1 cup (250 mL) grape tomatoes, cut in half

3/4 cup (175 mL) Italian or Greek vinaigrette dressing

1/4 cup (50 mL) chopped red onion

1/2 cup (125 mL) crumbled feta cheese

1/4 cup (50 mL) chopped fresh Italian (flat-leaf) parsley

1 yellow bell pepper, chopped

In 3-quart saucepan, heat quinoa, water and salt to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender. Cool at least 30 minutes.
Cook and drain edamame as directed on bag. Rinse with cold water to cool; drain.
In large serving bowl, toss quinoa, edamame and remaining ingredients. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.

COOKING GLUTEN FREE? : Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.