Name: Quinoa and bean salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1.5 cups cooked quinoa; ½ cup cooked rice or pearl barley or spelt; 100 g edamame beans (frozen); ½ tin black beans; 2 Tbsp mixed nuts (pistachio, almonds, peanuts etc); 2 Tbsp mixed pumpkin seed and sunflower seeds; 1 small carrot (finely grated); 2 Tbsp chopped coriander; For the dressing:; 2 tsp vegetable oil; 1 tsp toasted sesame seed oil; 1 Tbsp Rice vinegar; Juice of ½ lime; 2 Tbsp apple juice; ½ tsp grated ginger; 1 small garlic clove (minced); ½ chilli (deseeded and finely chopped ( optional)); Sugar or maple syrup (to taste); Salt & pepper

Quinoa and bean salad

I normally make this Quinoa and bean salad with leftover boiled rice or pearl barley. Then the only cooking needs to be done is the quinoa (which takes 10 minutes) and the edamame beans. The salad is perfect for a light vegan lunch or can be served as a side dish with grilled fish or meat.

Print Recipe

Prep Time 5

Cook Time 30

Resting Time 4

Total Time 35

Servings: 4 people

Cuisine: Fusion

Calories: 1234

Ingredients Method

Ingredients

1.5 cups cooked quinoa
½ cup cooked rice or pearl barley or spelt
100 g edamame beans frozen
½ tin black beans
2 Tbsp mixed nuts pistachio, almonds, peanuts etc
2 Tbsp mixed pumpkin seed and sunflower seeds
1 small carrot finely grated
2 Tbsp chopped coriander
For the dressing:
2 tsp vegetable oil
1 tsp toasted sesame seed oil
1 Tbsp Rice vinegar
Juice of ½ lime
2 Tbsp apple juice
½ tsp grated ginger
1 small garlic clove minced
½ chilli deseeded and finely chopped ( optional)
Sugar or maple syrup to taste
Salt & pepper

Method

First whisk together the dressing. Taste and adjust the sweetness, acidity and seasoning to your liking. Set aside.
Cook the quinoa, rice or spelt and measure out the portions. Alternatively, use ready-cooked or leftover portions. Put them in a mixing bowl.
Cook the edamame beans in boiling water for 3 minutes. Rinse them under cold water and add to o bowl.
Darin and rinse the black beans add these to the bowl too.
Lightly toast the nuts and seeds (optional) and add to the salad.
Grate the carrot, add to the salad.
Add the dressing and toss well. Let it rest for at least 15 minutes.
Just before serving, add the coriander leaves and adjust the seasoning to your liking.

Quinoa and bean salad

Ingredients

Method

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