Quinoa, Edamame and Kale Salad
This quinoa, edamame and kale salad is a fresh, vibrant and nourishing dish that’s perfect for Veganuary, or a quick midweek lunch. Packed with plant-based protein, fibre and essential nutrients, it’s naturally vegan, gluten-free and low in calories, while still being satisfying and full of flavour.
Ready in just 15 minutes, this easy quinoa salad is perfect as a light main or a hearty side dish. The smoky spices and zesty lime dressing bring everything together, and you can easily turn up the heat with a pinch of cayenne pepper or serve it topped with sliced jalapeños for an extra kick.
Ingredients
Method
- Cook the quinoa according to the packet instructions, adding the vegetable stock cube to the cooking water. Once cooked, cover with a lid and let it rest for 5 minutes, then fluff with a fork.
- Meanwhile, blanch or steam the edamame beans, chopped carrot, and kale for about 5 minutes until tender but still vibrant. Rinse under cold water to stop the cooking process and transfer to a large mixing bowl.
- Add the chopped roasted red pepper and spring onions to the bowl.
- Add the cooked quinoa and toss everything together gently.
- In a small bowl, whisk together the olive oil, lime juice, smoked paprika, cumin, salt, and pepper.
- Pour the dressing over the salad and toss well. Taste and adjust the seasoning if needed.
- Serve at room temperature, with optional jalapeño slices or a pinch of cayenne if you like it spicy.