2 c. chicken stock 1 ½ tsp. kosher salt, divided 1 c. quinoa, rinsed 14 oz. can white cannelloni beans ¼ c. olive oil ¾ c. edamame 1 c. crumbled feta cheese 2 tsp. lemon zest ½ tsp. coarse black pepper 1 c. watercress
In a medium saucepan, bring chicken stock and ½ teaspoon salt to a boil. Add quinoa and lower heat to a simmer; cover and cook for 15 minutes. Transfer to a large bowl to cool, about 15 minutes.
Drain and rinse white beans; add to quinoa. drizzle the mixture with olive oil and season with remaining salt. Add edamame, feta cheese, lemon zest and pepper; fold together. Mix well. Line a serving platter with watercress and top with Quinoa Edamame Salad. Chill before serving.