Quinoa Salad with Edamame and Vegetables

Ingredients

Scaled for your household (4 portions) · original serves 4

• Quinoa320 g
• Frozen edamame beans200 g
  Beans as specified in source introduction and method; ingredient label mistranslated as pasta.
• Cherry tomatoes200 g
• Zucchini2
• Carrots2
• Pine nuts50 g
• Flat-leaf parsleyto taste
• Mint leavesto taste
• Water600 g
• Saltto taste
• Extra virgin olive oil25 g
• Lime1
  Juice only.

Method

1. 1

   Rinse and drain quinoa, then dry-toast for two minutes. Add measured water and salt; cook for 8–10 minutes until absorbed, then rest five minutes.

2. 2

   Boil edamame for five minutes and drain. Toast pine nuts for 3–4 minutes. Shake oil, lime juice and salt together.

3. 3

   Grate zucchini and carrots; chop tomatoes and herbs. Combine with quinoa and beans, toss with dressing and finish with pine nuts.