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Apricot and walnut quinoa salad with edamame beans

A flavour-packed salad that serves 8 as a generous side or 4 to 6 as a main.

Original post (with pictures) here.


1-1/2 cups quinoa, uncooked
3 cups of water
1 large carrot, diced
1 red or yellow pepper, chopped
1 small bunch parsley, chopped
1 small bunch chives, chopped
1/2 cup roughly chopped dried apricots
1/2 cup roughly chopped walnuts
Juice of 1 large orange (approximately 1/2 cup)
1 tsp soy sauce
Approximately 3/4 cup shelled edamame beans, or equivalent in pods
Sprouts, for serving

1. Cook the quinoa in the water according to packet instructions. Half way through cooking, add the carrot and pepper to the pan and then continue cooking.
2. When the quinoa mix has cooked, allow to sit, covered, for at least 10 minutes. Remove from heat and mix through the chopped herbs, apricots, walnuts, orange juice and soy sauce.
3. Serve with edamame beans and sprouts.