Quinoa & edamame salad
And then there was quinoa. In a world that shies away from carbs this is a gift that is as satisfying but far more nutritious. For light, fluffy quinoa, boil it until almost cooked and then steam. I spread it out on a baking tray to dry after I have rinsed it, which keeps the grains from sticking together. If you can’t find edamame beans for this recipe, you can substitute with peas.
See more salad recipe ideas from the House & Garden archive.
Printed with permission from tashas Café Classics, available to purchase at tashas Battersea
Ingredients
Serves 4
Vinaigrette
Feta Spread
Step 1
Boil the quinoa in a litre of salted, rapidly boiling water. Keep the lid on and cook for about 20 minutes. Most of the water should have evaporated. Remove the pot from the heat and leave the quinoa to steam in the pot with the lid on for 5 – 10 minutes. Lightly season the onions with salt and sauté on a low heat until they are soft and golden. Boil the edamame beans in a pot of boiling water for 10 minutes or until tender. Rinse under cold running water, drain and set aside.
Step 2
Make the vinaigrette by whisking the olive oil, red wine vinegar and lemon juice together.
Step 3
Mix the feta spread ingredients to form a fine paste.
Step 4
Toss the cooled quinoa, onions, edamame beans, beetroot and the pecans together in a large bowl. Transfer to your serving dish and garnish with micro greens.
