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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 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
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
 

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