[cooked-sharing]
Hearty Grain & Quinoa Salad
Ingredients
- (NC)—Edamame, grains and cheese ensure this unusual and refreshing salad has a main course level of protein.
- 1 cup (250 mL) frozen edamame
- 1 cup (250 mL) frozen corn
- 1 pkg (250 g) PC Blue Menu Whole Grain Brown Rice with Lentils and Quinoa Blend
- 1 shallot, minced
- 3 tbsp (45 mL) fresh lemon juice
- 1 tbsp (15 mL) omega oil
- ¼ tsp. (1 mL) freshly ground black pepper
- 1 cup (250 mL) cherry tomatoes, halved
- 1/3 cup (75 mL) drained and crumbled light feta cheese in brine
Instructions
- Bring medium saucepan of water to a boil. Add edamame and corn. Reduce heat to medium; simmer 3 to 4 minutes. Drain; set aside to cool.
- Meanwhile, gently squeeze pouch all over to break the rice apart. Tear top corners of pouch about 1/2 inch (1 cm). Place pouch, upright, in the microwave and heat on HIGH for 1 minute and 30 seconds. Let stand in microwave 1 to 2 minutes. Caution: Pouch will be hot.
- Carefully remove from microwave holding sides. Pour into a bowl, stir and set aside to cool.
- In small bowl, whisk together shallot, lemon juice, oil and pepper until combined.
- Add edamame, corn, tomatoes and feta cheese to cooled rice mixture. Drizzle dressing over top; toss lightly to combine.
- More recipe ideas are available online at pc.ca.