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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

237 calories; protein 10.6g; carbohydrates 23.3g; dietary fiber 4.8g; sugars 4g; fat 11.8g; saturated fat 2.1g; cholesterol 2.5mg; vitamin a iu 856IU; vitamin c 21.4mg; folate 57.9mcg; calcium 108.3mg; iron 2.3mg; magnesium 54.6mg; potassium 320.9mg; sodium 275.9mg.

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
quick and easy and yet very tasty.!!! Read More
Rating: 5 stars
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
Added some canned tuna in spring water.. So delicious Read More
Rating: 5 stars
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
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