Enjoy a superfood lunch with this light and fresh soybean-and-quinoa salad. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a medium saucepan, combine quinoa and water. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until quinoa is tender and liquid is absorbed, adding edamame the last 4 minutes of cooking.

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  • In a large bowl, combine quinoa mixture, tomato, arugula, and onion.

  • In a small bowl, whisk together olive oil, lemon peel, and lemon juice. Stir in half of the cheese, the basil, salt, and pepper. Add mixture to quinoa mixture, tossing to coat. Sprinkle with remaining half of the cheese. Serve at room temperature.

Nutrition Facts

236 calories; 11.8 g total fat; 3 mg cholesterol; 276 mg sodium. 23.3 g carbohydrates; 10.6 g protein; Full Nutrition

Reviews (5)

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5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/13/2019
I made this recipe without any changes and it was a hit with our family (even the children!). I used baby spinach without chopping it up because it didn't mention that in the recipe but next time I would cut it up a bit before mixing it in to make it easier to eat. Read More
Rating: 5 stars
06/08/2019
This one is a winner. This would be good to make for dinner to keep as a snack or to take to a potluck. It's easy to make and it's really really good. Read More
Rating: 5 stars
02/11/2019
Our teen daughter absolutely loves this recipe. She takes it to school for lunch. I make extra dressing and save it in a different container so it can be added to freshen things up a bit. Read More
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Rating: 5 stars
04/05/2018
quick and easy and yet very tasty.!!! Read More
Rating: 5 stars
01/28/2018
Added some canned tuna in spring water.. So delicious Read More