Combine vinegar, garlic and oregano, and mix with a whisk or in blender. Slowly add olive oil and mix well, add salt and pepper. (I use a jar with lid and shake well.)
Combine edamame, quinoa, tomatoes, onion, olives, feta and vinaigrette; let marinate 30 minutes.
*note, this recipe was originally made without quinoa. Instead, it was to be served on top of greens. I left out the greens and mixed in quinoa. Delicious! And a hit at a party.
I also added crumbled prosciutto that I had fried crispy. Nice addition!
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|Serving Size: 1 Serving (166g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 116 (27%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 8.3mg||3 %|
|Sodium 280mg||10 %|
|Potassium 811mg||21 %|
|Total Carbohydrate 62g||18 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 53.3g|
|Protein 17.3g||25 %|
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Calories per serving: 429
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