Rating: 5 stars
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Enjoy a superfood lunch with this light and fresh soybean-and-quinoa salad.

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

1 cup
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.

1/2 vegetable, 1 1/2 starch, 1 lean meat, 1 1/2 fat