Edamame, Quinoa & Feta Cheese Salad

Edamame, Quinoa, and Feta Cheese Salad




We spent a lovely weekend in Manhattan for our cousin’s wedding. It was an absolutely gorgeous event. The bride and groom left no stone unturned in preparation for their big day. The reception was decorated in the most exquisite colors with centerpieces on each table that stood almost as tall as I am. We danced and we danced and we danced. We dined and we dined and we dined. We moved from appetizers to dinner to desserts (desserts which included French Macarons, Creme Brulee and Wedding Cake) to bulk candy that was sweetly displayed and available for us to fill take-out containers as we departed. And. We. Did.


We enjoyed every special moment and indulged in every delectable offering and we left that wedding knowing two things…1) We were so grateful to have been witness to Li & Bachir’s beautiful union, and 2) We would be stopping for salad fixin’s on our way home.


This was good timing. With all of the moving and shaking we’ve been doing with the kids recently, it’s been a while since really focusing on staple ingredients for the fridge and pantry. So we shopped – and while making our way through the aisles – I couldn’t help but think about our first grocery shopping experience as a married couple. Two carts and a few hundred dollars later – it was the biggest grocery bill I had ever seen. I felt pretty grown up. There’s a milestone for you…


Now I can tell you with all certainty that our purchases today vs. those from 25 years ago are significantly different. Our dietary cravings and needs have changed considerably (thank goodness)! And the ingredients filling our carts these days are things I didn’t even know existed in 1988. Believe me, we were not eating edamame, feta or quinoa when we were first married. It was more like iceberg, creamy blue and bacon bits (not that there’s anything wrong with that!) but I am very happy to report that our palates have grown increasingly more sophisticated as the years have gone on. (Just don’t put a chicken finger in front of me.)


So here it is… our-all-grown-up-we-can-eat-whatever-we-want-now-that-the-teenagers-are-out-of-the-house-meal.


This salad consists of quinoa, edamame, chick peas, carrots, avocado, feta, and of course, lettuce.






The dressing consists of honey, lime juice, olive oil and fresh parsley. I just love the look of the dressing before it’s mixed with the parsley!






This salad is pretty. It is healthy. It has zip. It has zang.






The tang of the feta coupled with the citrus of the lime and the sweetness of the honey – really – it’s a match made in heaven.






And the combination of textures are perfect. The crunch of the carrot, the bite of the quinoa, and creaminess of the avocado…just right!





Don’t be afraid to play with the ingredients. It wouldn’t hurt to add walnuts or dried cranberries…


Enjoy this salad – I promise you’ll feel good about it…as long as you like colorful, crunchy, creamy, healthy, delicious food!






Edamame, Quinoa, and Feta Cheese Salad




1 cup cooked quinoa, cooled


2 cups edamame, (thawed and steamed if using frozen)


2 -3 carrots


1 avocado


2-3 handfuls lettuce


1 cup chickpeas


2-3 ounces feta cheese


Parsley-Lime Dressing


Juice from 2 limes


4 Tbsp. olive oil


1/2 cup chopped parsley


2 Tbsp. honey






Chop the carrots and avocado into bite-size pieces.


In a large bowl, combine lettuce, quinoa, edamame, carrots, avocado, chickpeas, and feta cheese.


In a small container with a lid (a canning jar works great), combine lime juice, olive oil, parsley, and honey. Shake well until combined.


Pour dressing onto salad and toss well.


(**Recipe adapted from Naturally Ella.)




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