Name: Greek-Style Quinoa & Edamame Salad Bowl with Pita Chips
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 710 ml chicken or vegetable broth; 1 ½ (113 g) pkg crumbled feta cheese; 2 ½ cups edamame; 1 ½ English cucumbers; 1 small bunch fresh dill; ¾ cup Kalamata olives, pitted; 1 ½ lemons; ¾ cup plain Greek yogurt; 1 ½ cups quinoa; 3 red bell peppers; ½ medium red onion; 3 whole grain pitas; basil, dried; black pepper; extra virgin olive oil; oregano, dried; red wine vinegar; salt

Greek-Style Quinoa & Edamame Salad Bowl with Pita ChipsGreek-Style Quinoa & Edamame Salad Bowl with Pita Chips — a 35-minute dinner recipe with 18 ingredients, serving 6.Ingredients

710 ml chicken or vegetable broth

1 ½ (113 g) pkg crumbled feta cheese

2 ½ cups edamame

1 ½ English cucumbers

1 small bunch fresh dill

¾ cup Kalamata olives, pitted

1 ½ lemons

¾ cup plain Greek yogurt

1 ½ cups quinoa

3 red bell peppers

½ medium red onion

3 whole grain pitas

basil, dried

black pepper

extra virgin olive oil

oregano, dried

red wine vinegar

salt

Instructions

Preheat oven to 220°C (425°F).

In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Place edamame in a colander and rinse under hot, running water (from the tap) to defrost; set aside to drain.

Place pita on a flat surface. Holding a knife parallel to the cutting board, cut each pita in half horizontally to separate the two sides; cut or tear the bread into 2-inch pieces and divide between two baking sheet pans.

Zest lemons into a large bowl. Add oil and spices to the bowl, then stir to combine the herb oil. (Reserve lemons for the salad.)

Spoon herb oil over the pita. Toss pita with your hands, then spread out in an even layer. Transfer to the oven and bake, flipping halfway through, until the pita chips are crisp, 6-8 minutes. Remove from the oven and set aside to cool.

Meanwhile, juice lemons into the bowl used for the herb oil.

Using a knife, shave dill leaves off the stems; discard stems and mince the leaves. Add to the bowl with the lemon juice along with yogurt, oil, vinegar, salt, and pepper. Whisk to combine the dressing.

Thinly slice olives and add to the bowl with the dressing.

Peel and small dice red onion; add to the bowl.

Trim and medium dice cucumbers; add to the bowl.

Trim, seed, and medium dice bell peppers; add to the bowl, along with the edamame, and toss to combine the salad.

To serve, divide quinoa, edamame salad, and pita chips between plates or bowls. Top with feta cheese and enjoy!

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