Mediterranean Edamame Toss

Mediterranean Edamame Toss

5 Reviews
From: Diabetic Living Magazine

Enjoy a superfood lunch with this light and fresh soybean-and-quinoa salad.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup uncooked quinoa, rinsed and drained
  • 1 cup water
  • 1 cup ready-to-eat fresh or frozen, thawed shelled sweet soybeans (edamame)
  • 2 medium tomatoes, seeded and chopped
  • 1 cup fresh arugula or spinach leaves
  • ½ cup chopped red onion
  • 2 tablespoons olive oil
  • 1 teaspoon finely shredded lemon peel
  • 2 tablespoons lemon juice
  • ¼ cup crumbled reduced-fat feta cheese
  • 2 tablespoons snipped fresh basil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper


  • Prep

  • Ready In

  1. 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.
  2. In a large bowl, combine quinoa mixture, tomato, arugula, and onion.
  3. 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 information

  • Serving size: 1 cup
  • Per serving: 236 calories; 12 g fat(2 g sat); 5 g fiber; 23 g carbohydrates; 11 g protein; 58 mcg folate; 2 mg cholesterol; 4 g sugars; 856 IU vitamin A; 21 mg vitamin C; 108 mg calcium; 2 mg iron; 276 mg sodium; 321 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value)
  • Carbohydrate Servings:
  • Exchanges: ½ vegetable, 1½ starch, 1 lean meat, 1½ fat

Reviews 5

August 13, 2019
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By: amata
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.
June 08, 2019
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By: Jackstng
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.
February 11, 2019
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By: Nikki
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.
April 04, 2018
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By: JoannaD
quick and easy and yet very tasty. !!!
January 28, 2018
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By: Cranky Frankie
Added some canned tuna in spring water.. So delicious
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