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Spelt and Edamame Salad

Contributed by: Hoku Gilbert

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

Spelt Berries
 Grains Beans Seeds
Spelt Berries
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Nutritional Information

Serving Size: 98g
Recipe Yield: 12 		Amount Per
Serving 		% Daily
Value
Calories 140  
Calories from Fat 50  
Total Fat 6g 9%
Saturated Fat 6g 30%
Trans Fat g %
Cholesterol 10mg 3%
Sodium 135mg 6%
Potassium g %
Total Carbohydrate 15g 5%
Dietary Fiber 4g 16%
Sugars 2g 0%
Protein 7g 14%
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.