Quinoa, Black Bean & Edamame Summer Salad

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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.

Category

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. 

Nutrition Facts

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.

Yields6 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
Salad Ingredients
 100 g edamame beans
 200 g quinoa, uncooked weight
 150 g black beans, drained
 600 ml vegetable stock
 100 g sweetcorn, drained
 1 red pepper, finely sliced
 1 carrot, finely sliced
Dressing Ingredients
 ½ lime, juiced
 2 tbsp olive oil
 2 tbsp red wine vinegar
 ½ tsp cumin
 1 clove garlic, mashed
 1 tsp honey
 salt and pepper
 fresh coriander
1

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.

2

Remove from the heat, spread over a plate and allow to fully cool.

3

Once cooled, add the quinoa mix to a bowl and add the sweetcorn, carrots and pepper. Mix through.

4

To make the dressing, blitz all of the "dressing" ingredients in a blender. Pour dressing over quinoa and vegetables and mix everything through. Serve.

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Ingredients

Salad Ingredients
 100 g edamame beans
 200 g quinoa, uncooked weight
 150 g black beans, drained
 600 ml vegetable stock
 100 g sweetcorn, drained
 1 red pepper, finely sliced
 1 carrot, finely sliced
Dressing Ingredients
 ½ lime, juiced
 2 tbsp olive oil
 2 tbsp red wine vinegar
 ½ tsp cumin
 1 clove garlic, mashed
 1 tsp honey
 salt and pepper
 fresh coriander

Directions

1

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.

2

Remove from the heat, spread over a plate and allow to fully cool.

3

Once cooled, add the quinoa mix to a bowl and add the sweetcorn, carrots and pepper. Mix through.

4

To make the dressing, blitz all of the "dressing" ingredients in a blender. Pour dressing over quinoa and vegetables and mix everything through. Serve.

Quinoa, Black Bean & Edamame Summer Salad