Herbed Quinoa and Edamame

Recipe Image

This recipe makes 4 servings
Recipe Nutrition Info Comments 0
Chef's View
We recommend keeping edamame on hand in the freezer for quick protein-packed meatless meals. It is available in your supermarket's freezer section both shelled and unshelled (use shelled for this recipe).


  • 2 teaspoon oil, olive, extra-virgin
  • 3 medium scallion(s) (green onions)
    thinly sliced
  • 2 clove(s) garlic
  • 1 cup(s) quinoa, dry
    rinsed and drained
  • 1 medium lime zest
    grated zest (use 1-1/2 teaspoons)
  • 3/4 teaspoon salt
  • 2 cup(s) edamame, shelled, frozen
  • 4 cup(s) spinach, baby
  • 1/2 cup(s) parsley, fresh
  • 1/4 cup(s) mint, fresh
  • 2 teaspoon vegetable oil spread, butter-flavored


  • 1

    In a large saucepan, heat the oil over medium heat. Add the scallions and garlic and cook until the scallions wilt, about 1 minute.

  • 2

    Add the quinoa, lime zest, salt, and 1 1/2 cups water. Bring to a boil. Reduce the heat to a simmer, cover, and cook for 7 minutes.

  • 3

    Add the edamame, cover, and cook for about 5 minutes longer, until the quinoa has absorbed the liquid and the edamame are tender.

  • 4

    Add the spinach, parsley, mint, and vegetable oil spread and stir to combine. Serve warm. 

  • Each serving is 1 1/2 cups.

Cook Once, Eat Twice: Double the recipe and add cooked chicken or turkey, a little lemon juice, and some extra-virgin olive oil for a salad.

Nutritional Information Amount Per Serving
  • Calories313
  • Total Fat10g
  • Saturated Fat1g
  • Sodium530mg
  • Carbohydrates41g
  • Dietary Fiber9g
  • Protein15g
  • Cholesterol-
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