Mealime recipe · lives on in MealPot
Greek-Style Quinoa & Edamame Salad Bowl with Pita Chips
- 25 min
- 2–6 servings
- 600 kcal / serving
This bowl blends fluffy quinoa with crisp vegetables and briny olives, finished with a tangy yogurt-lemon dressing. It comes together quickly for a weeknight meal that has texture and bright Greek flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 8 fl ozchicken or vegetable broth
- ½ (4 oz) pkgcrumbled feta cheese
- ¾ cupedamame, shelled
- ½English cucumber
- ½ small bunchfresh dill
- ¼ cupKalamata olives, pitted
- ½lemon
- ¼ cupplain Greek yogurt
- ½ cupquinoa
- 1red bell pepper
- 1shallot
- 1whole grain pita
- edamame
- red bell peppers
- shallots
- whole grain pitas
- English cucumbers
- lemons
- red onion
From the pantry: basil, dried, black pepper, extra virgin olive oil, oregano, dried, red wine vinegar, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · grater (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · small saucepan · stirring spoon · tongs · whisk or fork
Directions
- Cook the quinoa in broth until tender, then remove from heat and let it steam for 5 minutes.
- Wash and dry the produce, and cut the pita into 2-inch pieces on a baking sheet.
- In a small bowl, zest the lemon and whisk in olive oil and the dried herbs to make a herb oil.
- Toss the pita with the herb oil and bake on the sheet until crisp, flipping halfway through, then set aside to cool.
- Whisk lemon juice into the yogurt with olive oil, red wine vinegar, salt, and pepper to form the dressing.
- Slice olives and add them to the dressing along with chopped shallot, cucumber, and bell pepper; add the edamame and toss to combine.
- To serve, divide the quinoa and the salad between plates or bowls, spoon on the edamame mixture, and crumble feta over the top; finish with pita chips on the side.
Two tips
- Make ahead: cook the quinoa and bake the pita chips earlier in the day and store separately.
- Swap idea: if you like a stronger brine, add more olives or serve with extra feta for a saltier finish.
Nutrition per serving
- Calories
- 600 kcal
- Protein
- 27 g
- Carbs
- 65 g
- Fat
- 28 g
- Fiber
- 11 g
- Sodium
- 755 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.