Quinoa & Edamame Salad
A fresh colourful salad full of flavour, perfect for family dinners, BBQs or entertaining. This recipe provides plant-based protein from the quinoa and edamame, healthy monounsaturated fats from the avocado, seeds and extra virgin olive oil, and is gluten free.
INGREDIENTS
- 1 ½ cups cooked quinoa (approx. ¾ cup uncooked quinoa)
- 1 cup shelled edamame, cooked
- 1 medium (approx. 1 cup) cucumber, quartered & diced
- 2 stalks spring onion, sliced
- ½ cup pomegranate seeds, or 1 cup red grapes halved
- ½ cup fresh chopped herbs - parsley, mint or basil (or combination)
- ½ avocado, diced
- ¼ cup pepitas and sunflower seeds or sliced almonds - optional
Dressing:
- ¼ cup extra virgin olive oil
- ½ orange, juice
- 2 tablespoons red wine vinegar
- 1 teaspoon honey, or maple syrup for vegan
- ¼ teaspoon allspice
- Salt and pepper, to taste
INSTRUCTIONS
- Rinse the quinoa in a fine mesh strainer under cold water to remove bitterness. Strain and place in a small pot with 2 cups water and a pinch salt. Bring to the boil, cover, lower to a gentle simmer for 15 minutes or until water is absorbed and quinoa cooked. Let cool, fluff with a fork. Refrigerate to cool (this can be made ahead).
- Place shelled edamame in a small pot with enough water to cover. Bring to the boil, then reduce to a simmer for 5 minutes. Drain water and cool edamame in the fridge (this can be made ahead of time).
- In a large salad bowl, combine cooked quinoa and edamame, cucumber, spring onion, herbs, pomegranate or grapes, avocado and seeds.
- Combine all dressing ingredients in a jar with a lid. Shake well to combine. Pour over salad and serve.
NOTES
- Salad can be kept in the fridge without dressing added for up to 3 days. Leftover salad with dressing can be kept in the fridge for approx. 24 hours.
- Omit the seeds or nuts for intolerances or allergies.
