Edamame & Quinoa

1 cup frozen shelled edamame
1 can garbanzo beans, drained and rinsed
1 can diced tomatoes 
1 bunch chopped green onions 
1/2 teaspoon crushed red pepper 
4 garlic cloves, minced
2 1/4 cups water, divided 
1/4 cup chopped fresh basil
3/4 teaspoon salt 
1/2 cup uncooked quinoa 
1 cup crumbled feta cheese

Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently. Stir in water, basil, chickpeas, and tomatoes; simmer 15 minutes or until quinoa is cooked.  Stir in onions and feta; toss well.

This makes a nice side dish or a vegetarian main dish. (The original recipe comes from Cooking Light, but is made with couscous.  Not being gluten free, I changed it up and used quinoa instead.)