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Quinoa, edamame and mango salad

A gorgeous summer dish, perfect for lunch or a light dinner.
Makes 2 large or 4 side-dish serves.
Vegan.

Original post (with pictures) here.


Ingredients:
1 cup uncooked quinoa
2 cups water
1 chilli, de-seeded and finely diced
1 cup shelled edamame beans
1 cup brocolli florets
1/4 cup bean sprouts
1/2 large or 1 small mango, chopped
1/4 cup watercress sprouts, optional

Method:
1. Rinse the quinoa and then add to a saucepan with the 2 cups of water. Bring to the boil.
2. When the quinoa is boiling, reduce the heat and add the diced chilli. Simmer, covered, for 10 - 15 minutes.
3. While the quinoa is cooking, cook the edamame beans for 5 minutes in boiling water. Steam the brocolli for 5 minutes until just tender.
4. When the quinoa is cooked, add the bean sprouts, edamame beans, and brocolli. Stir through. Spoon into bowls and top with the chopped mango and watercress sprouts.
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