Herbed Edamame, Black Beans, and Quinoa

• 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)

1. In a medium saucepan, bring the water to a boil over high heat, 3 to 4 minutes.
2. Stir in the quinoa.
3. Reduce the heat and simmer, covered, for 8 minutes.
4. Stir in the beans and edamame.
5. Cook, covered, for 2 minutes, or until the water is evaporated.
6. Meanwhile, in a large bowl, stir together the remaining ingredients except the feta.
7. Add the quinoa mixture and the feta, tossing until the spring greens are wilted.
8. (Per Serving)
9. Calories: 275
10. Total Fat: 10.0g
11. Saturated: 3.0g
12. Trans: 0.0g
13. Polyunsaturated: 1.5g
14. Monounsaturated: 3.5g
15. Cholesterol: 13mg
16. Sodium: 317mg
17. Carbohydrates: 32g
18. Fiber: 7g
19. Sugars: 4g
20. Protein: 14g
21. Dietary Exchanges
22. 2 Starch
23. 1 Lean Meat
24. 1 Fat

water, quinoa, salt, spring greens, lemon zest, lemon juice, olive oil, fresh oregano, fresh rosemary, garlic, salt, feta cheese

Taken from www.epicurious.com/recipes/food/views/herbed-edamame-black-beans-and-quinoa-375669 (may not work)