This is a super-tasty summer salad that is a great vegetarian edition to any BBQ.
This is a super-tasty summer salad that is a great vegetarian edition to any BBQ.
Quinoa and edamame beans are two of the best sources of plant-based protein. More and more folks are cooking with quinoa, probably because it's extremely versatile, tasty and it's great as a hot dish or served chilled like in this salad. Edamame beans, aka soy beans, pack a whopping 36g of protein per 100g so they're great for anyone looking to add more plant-based protein sources to their diet.
This salad is a winner on a hot summers day. It's the perfect accompaniment to go with a BBQ and tastes great when eaten outside, with friends.
Serving Size 1 serving
Servings 6
- Amount Per Serving
- Calories 248
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 35g12%
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Bring the stock to the boil in a medium pan and add the quinoa, edamame beans and black beans. Cover and simmer for around 20 minutes until the liquid has been absorbed.
Remove from the heat, spread over a plate and allow to fully cool.
Once cooled, add the quinoa mix to a bowl and add the sweetcorn, carrots and pepper. Mix through.
To make the dressing, blitz all of the "dressing" ingredients in a blender. Pour dressing over quinoa and vegetables and mix everything through. Serve.
Ingredients
Directions
Bring the stock to the boil in a medium pan and add the quinoa, edamame beans and black beans. Cover and simmer for around 20 minutes until the liquid has been absorbed.
Remove from the heat, spread over a plate and allow to fully cool.
Once cooled, add the quinoa mix to a bowl and add the sweetcorn, carrots and pepper. Mix through.
To make the dressing, blitz all of the "dressing" ingredients in a blender. Pour dressing over quinoa and vegetables and mix everything through. Serve.
