Skip to main content
Epicurious
Cookbooks

Herbed Edamame, Black Beans, and Quinoa

The contrasting bright green edamame, shiny black beans, and snow-white feta cheese in this dish will please your eyes as well as your palate.

Recipe information

  • Yield

    serves 4, 1 1/2 cups per serving

Ingredients

1 1/3 cups water
2/3 cup uncooked quinoa
1/2 15-ounce can no-salt-added black beans, rinsed and drained
1 cup frozen shelled edamame, thawed
2 cups loosely packed spring greens, coarsely chopped
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 tablespoon olive oil (extra-virgin preferred)
2 teaspoons chopped fresh oregano or 3/4 teaspoon dried, crumbled
1/2 teaspoon finely chopped fresh rosemary or 1/8 teaspoon dried, crushed
1/2 teaspoon bottled minced garlic or 1 medium garlic clove, minced
1/4 teaspoon salt
2 ounces feta cheese, crumbled (about 1/2 cup)

Preparation

  1. Step 1

    In a medium saucepan, bring the water to a boil over high heat, 3 to 4 minutes. Stir in the quinoa. Reduce the heat and simmer, covered, for 8 minutes.

    Step 2

    Stir in the beans and edamame. Cook, covered, for 2 minutes, or until the water is evaporated.

    Step 3

    Meanwhile, in a large bowl, stir together the remaining ingredients except the feta. Add the quinoa mixture and the feta, tossing until the spring greens are wilted.

  2. nutrition information

    Step 4

    (Per Serving)

    Step 5

    Calories: 275

    Step 6

    Total Fat: 10.0g

    Step 7

    Saturated: 3.0g

    Step 8

    Trans: 0.0g

    Step 9

    Polyunsaturated: 1.5g

    Step 10

    Monounsaturated: 3.5g

    Step 11

    Cholesterol: 13mg

    Step 12

    Sodium: 317mg

    Step 13

    Carbohydrates: 32g

    Step 14

    Fiber: 7g

    Step 15

    Sugars: 4g

    Step 16

    Protein: 14g

    Step 17

    Dietary Exchanges

    Step 18

    2 Starch

    Step 19

    1 Lean Meat

    Step 20

    1 Fat

American Heart Association Quick & Easy Meals
TagsGrain BowlEdamameBean and LegumeVegetableBlack BeanQuinoaRice & GrainsFetaCheeseDairySideMainDinnerLunchGluten FreeNut FreeVegetarianQuickEasySimmerCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like lemony baked salmon and strawberry shortcake roll.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Strawberry Shortcake Roll
A birthday favorite in the Bon Appétit Test Kitchen.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.