Light cool dish for a side salad or light lunch
Vinaigrette-
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.)
Salad-
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*note, this recipe was originally made without quinoa.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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 429 | ||
Calories from Fat: 116 (27%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 429
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