Vegan quinoa salad with edamame

tafel quinoasalade

On my eldest daughters birthday I made guacemole. The greengrocer had a the avocados on sale so I got over excited and bought loads. I had a lot of guacemole left over… I kept it in the fridge, too good to throw away! But fortunately guacemole goes very nice with salad as a replacer of salad dressing. So in this recipe I used my leftover guacemole, but you can use plain avocados just as well.

bordje quinoasalade.jpg

Serves 4

What do you need?

  • 200 grams/ 7 oz quinoa
  • 150 grams/ 5 oz edamame beans (frozen)
  • 150 gram/ 5 oz peas (frozen)
  • 1 yellow bell pepper, chopped
  • 4 spring onions, chopped
  • 1 cucumber, chopped
  • 4 cloves garlic, minced
  • 200 grams/ 7 oz grape tomatoes, in half
  • lemon juice
  • sriracha
  • 1 avocado, chopped/ some leftover guacemole

What to do with it

Rince quinoa in a fine-mesh strainer and put in a pan with salted boiling water. After 9 minutes add the frozen edamame beans and peas and cook for another 3 minutes.

Drain quinoa and beans and put in a large bowl together with the pepper, spring onions, cucumber, garlic and tomatoes. Season with sriracha and lemon juice and mix well. Spoon the pieces of avocado through or serve with a scoop of guacemole. Fresh herbs like parsley, mint, cilantro go well with this salad too.

schaal quinoasalade

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