Index Meals | Quinoa and edamame salad
Rich in protein and fibre and naturally gluten-free, quinoa is a tasty and versatile superfood. This recipe combines it with edamame in a soy-ginger dressing.
Quinoa, Edamame, Carrot, Red pepper, Spring onions, Root ginger, Coriander, Shaoxing wine, Soy sauce, Caster sugar, Tomato puree, Root ginger, Recipe, Vegetarian, Vegan, Dairyfree, Glutenfree
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Quinoa and edamame salad

About This Recipe


½ cup dry quinoa (I like a mixture of red and white grains)
1 cup frozen, shelled, edamame beans
1 carrot, peeled and grated
½ red pepper, de-seeded and finely diced
4 spring onions, finely chopped
A thumb of root ginger, peeled and grated
½ cup of coriander leaves

Soy and ginger dressing
2 tbsp Shaoxing wine
2 tbsp soy sauce
2 tbsp caster sugar
1 tbsp tomato puree
2 tbsp wok oil
2 tsp root ginger, peeled and grated


  1. Rinse the quinoa under a cold tap and drain. Combine with 1 cup of cold water and a teaspoon of salt in a saucepan and bring to a fast boil, then reduce to a gentle simmer, cover and cook for 10-15 minutes until the grains are tender and the water has been absorbed. Drain well.
  2. Five minutes into the cooking time, place the frozen edamame in a steamer over the quinoa, or cook it in another pan of boiling water for 5 minutes.
  3. Meanwhile, prepare the other vegetables and mix the soy and ginger dressing by placing all the dressing ingredients in a lidded jam jar and shake vigorously until the sugar has dissolved.
  4. Allow the quinoa and edamame to cool, then combine with the other vegetables. Pour over the dressing and toss to mix.
  5. Eat on its own, or as a side with grilled meat, fish or tofu.
Dairy-free, Gluten-free, Vegan, Vegetarian
Carrot, Caster sugar, Coriander, Edamame, Quinoa, Recipe, Red pepper, Root ginger, Shaoxing wine, Soy sauce, Spring onions, Tomato puree