Cranberry, Edamame and Mushroom Quinoa Bowl

Cook quinoa according to package directions, using chicken broth instead of water.

While quinoa is cooking, melt butter in a large skillet over medium heat. Add mushrooms and sauté until browned. Remove to a plate and set aside.

Once quinoa is cooked, pour into a medium bowl. Set aside.

To make the dressing, combine olive oil, lemon juice, basil, salt and pepper in a small bowl. Pour over quinoa and lightly toss to coat.

Add mushrooms, dried cranberries, edamame, and feta cheese to quinoa and gently fold together. Serve immediately or refrigerate until ready to serve. Salad can be eaten hot or cold.