Cranberry, Edamame and Mushroom Quinoa Bowl

• 1- 1/2 cup Dried Quinoa
• 2- 1/2 cups Chicken Broth
• 3 Tablespoons Unsalted Butter
• 2 cups Fresh Mushrooms, Sliced
• 1 cup Dried Cranberries
• 1 cup Shelled Edamame, Cooked Or Steamed
• 1/4 cups Crumbled Feta Cheese
• 1/4 cups Olive Oil
• 1/4 cups Fresh Lemon Juice
• 1/4 teaspoons Dried Basil
• Salt And Pepper, to taste

1. Cook quinoa according to package directions, using chicken broth instead of water.
2. While quinoa is cooking, melt butter in a large skillet over medium heat.
3. Add mushrooms and saute until browned.
4. Remove to a plate and set aside.
5. Once quinoa is cooked, pour into a medium bowl.
6. Set aside.
7. To make the dressing, combine olive oil, lemon juice, basil, salt and pepper in a small bowl.
8. Pour over quinoa and lightly toss to coat.
9. Add mushrooms, dried cranberries, edamame, and feta cheese to quinoa and gently fold together.
10. Serve immediately or refrigerate until ready to serve.
11. Salad can be eaten hot or cold.

quinoa, chicken broth, butter, fresh mushrooms, cranberries, shelled edamame, feta cheese, olive oil, lemon juice, dried basil, salt

Taken from tastykitchen.com/recipes/main-courses/cranberry-edamame-and-mushroom-quinoa-bowl/ (may not work)