Ingredients
For the salad:
- 1 cup uncooked quinoa (200 g), rinsed
- 1 1/2 cups frozen shelled edamame (young soybeans), thawed (200 g)*
- 1 sweet pointed red pepper, diced
- 1 medium red onion, diced
- 1 small bunch cilantro, chopped
- 1 cup unsweetened coconut flakes, (50 g)
- 1/2 cup slivered almonds, lightly toasted (50 g)
- 1/2 cup organic dried cranberries, (50 g) coarsely chopped
- 2-3 handfuls baby spinach or arugula, roughly chopped
For the dressing:
- 3 tablespoons unseasoned rice wine vinegar (Japanese)
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 1 tablespoon chopped fresh mint
- 1/4 teaspoon sea salt
- freshly ground black pepper, to taste
Instructions
- To cook the quinoa, rinse the uncooked quinoa in a fine mesh strainer. Place in a medium saucepan and cover with 2 cups (500 ml) water.
- Bring to a low boil, then reduce heat to low, cover and simmer until most of the liquid has been absorbed and the quinoa is light and fluffy, about 15 minutes. Remove from heat, fluff with a fork, and then place lid back on to steam for another 4-5 minutes. Transfer the quinoa to a large serving bowl to fully cool.
- One the quinoa is fully cool, fluff with a fork. Add all other salad ingredients, pour over dressing and toss to combine. Serve at room temperature or chilled. Enjoy!
Notes
Fresh fava beans (or even fresh peas) make a great alternative to edamame.