Quinoa, Edamame, and Cranberry Toss
Ingredients
- 2 cups quinoa
- 1 (16-oz) pkg frozen shelled edamame
- ½ cup refrigerated Champagne vinaigrette (such as Marzetti)
- 1 (5-oz) pkg baby kale
- 1 cup thinly sliced red onion
- ½ cup chopped fresh basil
- ½ cup sweetened dried cranberries
- ¾ tsp salt
- ½ tsp pepper
- ½ cup crumbled feta cheese
Instructions
- Cook quinoa according to package directions, adding edamame during last 3 minutes of cooking; drain.
- Toss quinoa mixture with vinaigrette; let stand 10 minutes. Stir in kale, onion, basil, cranberries, salt, and pepper. Top with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
492
|
492
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 20 | 20 |
| Carb (g) | 61 | 61 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 695 | 695 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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