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Edamame Feta Salad & California Roll Quinoa Salad

Cathy Trochelman
  • minutes
  • Serves

INGREDIENTS

1 cup

shelled (cooked edamame)

1/2 cup

red pepper (chopped)

1/4 cup

red onion (diced)

4 oz

feta cheese (cubed)

1/4 cup

parsley (minced)

1/4 cup

olive oil

2 tbsp

lemon juice

1 tbsp

fresh parsley (minced)

1/4 tsp

dried oregano

1/4 tsp

kosher salt

fresh ground pepper

1 cup

cooked quinoa

1/3 cup

matchstick carrots

1

mini cucumber (chopped)

4 oz

imitation crab meat

1/2

avocado

2 tbsp

soy sauce

2 tbsp

rice wine vinegar

1/4 tsp

ground ginger