Recipe of the Month: Mediterranean Edamame Salad

April 2019

Makes four 1-cup servings


  • ½ cup uncooked quinoa, rinsed and drained
  • 1 cup water
  • 1 cup frozen, thawed shelled edamame (called mukimame)
  • 2 medium tomatoes, seeded and chopped
  • 1 cup baby spinach leaves
  • ½ cup red onion, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • ¼ cup reduced-fat feta cheese, crumbled
  • 2 tablespoons fresh basil, sliced thin
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper 


    1. In a medium saucepan, combine quinoa and water and bring to boil. Reduce heat, cover and simmer about 15 minutes or until quinoa is tender and liquid is absorbed. Add edamame for the last four minutes of cooking. 

    2. In a large bowl, combine quinoa mixture, tomatoes, spinach and onion.

    3. In a small bowl, whisk together olive oil, lemon juice, salt and pepper. Add half of the cheese and the basil, and gently mix to combine.

    4. Combine mixtures and toss to coat.

    5. Sprinkle with remaining feta cheese. 

    6. Serve at room temperature or chill and serve within next day. 

Nutrition Information:

  • Calories: 236 
  • Total Fat: 12g
  • Cholesterol: 2mg
  • Sodium: 276mg
  • Carbohydrate: 23g
  • Dietary Fiber: 5g
  • Protein: 1g

Recipe from Lindsay Dirlam, Eskenazi Health Registered Dietitian


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