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Salads
Crunchy Quinoa and Edamame Vegetable Salad
A hearty and wholesome seasonal salad featuring quinoa, crisp vegetables, and a zesty dressing, making it a fantastic side dish for meat or fish.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cook the quinoa until tender and fluffy.
2
Coarsely grate the carrots and dice the cucumber.
3
If frozen, boil the edamame for 5 minutes. Also boil the baby corn and slice it into bite-sized pieces.
4
Finely chop the fresh herbs.
5
For the dressing, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
6
Combine all ingredients in a large bowl, toss with the dressing, top with peanuts, and serve.
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