Herbed Edamame, Black Beans, and Quinoa Salad

With Spring around the corner, I couldn't resist posting one of our favorite salads.  It is so flavorful and healthy.  We usually have it as a main dish, so I double it.

Herbed Edamame, Black Bean, and Quinoa Salad
Serves 4

1 1/3 cup water
2/3 cup uncooked pre-rinsed quinoa
1/2 (15 oz.) can black beans, rinsed, drained
1 cup frozen shelled edamame, thawed
2 cups loosely packed spring greens coarsely chopped
2 tsp. grated lemon zest
2 Tbsp. lemon juice (I don't add this)
1 Tbsp. olive oil
3/4 tsp. dried, crumbled oregano
1/8 tsp. dried, crushed rosemary
1 medium garlic clove, minced
1/4 tsp. salt
2 oz. reduced fat crumbled feta cheese (about 1/2 cup)

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

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

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

Serves 4.