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Spelt and Edamame Salad

This recipe comes from one of the winners of our "Every Meal of the Day" recipe contest which was hosted by Cooking Light Magazine.

  • 3 cups cooked Spelt Berries
  • 16 oz frozen, shelled Edamame (soy beans)
  • 15 oz canned diced Tomatoes
  • 3/4 cup crumbled Feta Cheese
  • 2 chopped Green Onions
  • 2 Tbsp Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • 1 Tbsp Balsamic Vinegar

Directions

Step 1

To cook the spelt berries, simply place 3/4 cup dry spelt berries and 3 cups water into a pan and bring to a boil. Then lower heat, cover and simmer for about 45 minutes or until spelt is chewy and soft. Drain, if necessary, and let cool. This will yield about 3 cups cooked spelt.

Step 2

Cook shelled edamame according to package directions. Drain and let cool.

Step 3

In a large bowl, mix all ingredients together. Season gently with salt and pepper to taste.

Makes 12 Servings.

Notes

This salad is very easy and versatile. You can also used cooked barley or quinoa grain in place of the spelt berries. You can also substitute fresh grated parmesan instead of feta cheese.
Spelt and Edamame Salad

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 12

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Products Used in this Recipe

Grains Beans Seeds
Spelt Berries

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