Crunchy Quinoa Salad with Edamame Beans & Feta and a Lime & Honey Dressing
It’s only recently that I noticed my local supermarket sold fresh edamame beans. The only time I’d eaten them before was either in a ready made salad or covered in salt and chilli flakes at Wagamama’s!
Edamame are whole, immature soy beans, are good source of vegetable protein and contain a wide range of vitamins and minerals. If you can’t find fresh ones (look in the pre-packed salads section), you might be able to buy frozen.
- 100g quinoa
- 40g edamame beans
- 1 celery stalk, sliced
- 1/2 red pepper, diced
- 2 heaped tbsp sweetcorn
- 25g feta cheese, crumbled
- Small handful of flat leaf parsley, finely chopped
- Juice of 1 lime
- Zest of 1/2 lime
- 1/2 tsp Dijon mustard
- 2 tbsp virgin olive oil
- 1 tsp honey
- Pinch of salt & pepper
- Rinse the quinoa thoroughly in cold water and cook according to the instructions on the packet. You want it to retain a little 'bite'.
- Meanwhile, chop the pepper and celery and place in a bowl with the sweetcorn, edamame beans and parsley.
- When the quinoa has cooled to room temperature, add it to the bowl of vegetables and stir well.
- Crumble the feta cheese and stir in gently.
- Add all the dressing ingredients to a bowl and whisk with a fork. Taste and adjust accordingly.
- Pour over the salad just before serving.