Quinoa supergreen salad

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• softgrey

  02 May 2011

  softgrey rated this recipe

  

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• Pippa

  12 May 2011

  Pippa rated and commented on this recipe

  

  Suddenly when I wan't edamame beans I can't find them, so used baby broad beans instead which meant squeezing out of skin - this added to the feeling that this recipe seemed to take ages. However quite delish, and all the green bits are really quite lovely on their own without the quinoa. You get crunch from the cucumber and smoothness from avocado with other textures and tastes from pulses. Mint is an absolute star in these 'summer' recipes and it added a lovely freshness. Made for a school picnic - if no-one else has any I'm quite confident I could scoff the lot!!

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• NadineM

  11 July 2011

  NadineM rated and commented on this recipe

  

  Absolutely loved this! I used a stock cube in the quinoa first time round but forgot the second time so found it a little bit bland. Otherwise it's great, really original mix of flavours and textures. So fresh and healthy!

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• Liz

  18 September 2011

  Liz rated and commented on this recipe

  

  Totally delicious!

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• Eliza

  31 October 2011

  Eliza rated and commented on this recipe

  

  Nice and perfect for vegetarians

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• Philippa

  08 November 2011

  Philippa rated and commented on this recipe

  

  Excellent recipe. Everyone loved it. Highly recommended

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• Mrs Crunke

  02 April 2012

  Mrs Crunke commented on this recipe

  First tasted this at a friends house and it was lovely, a real 'summer' dish full of fresh flavours. Then made it at home but with cous cous and it was just as tasty.

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• jane

  13 April 2012

  jane commented on this recipe

  Great recipe quick and easy. Will definately be making again kids loved it. First time I used soy beans. I used quinoa and buckwheat from WAITROSE.

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• Rosie Thorn

  19 April 2012

  Rosie Thorn rated and commented on this recipe

  

  This is great. I added toasted pumpkin seeds (to keep the green theme going) and used basil flavoured olive oil. I'll be making this regularly.

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• stavria

  01 August 2012

  stavria rated and commented on this recipe

  

  Didn't have any soy beans but it was still delicious and everyone loved it!I found a great recipe to cook quinoa on eatingwell.com and next time round it'd be nice to use different greens and herbs to keep it interresting

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• Kate

  19 November 2012

  Kate commented on this recipe

  Didn't have soy beans but it worked great with canned white kidney beans. Also I used dried herbs which was fine but i'm sure it would have been nicer with fresh. I found it quite acidic with all of the lemon so I added a teaspoon of sugar and it was delish!

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Ingredients

• 50g quinoa
• 4 spring onions , finely chopped
• 1 small avocado , diced
• 1 lemon , juiced
• 1 tsp ground cumin
• 100g frozen edamame (soy) beans
• 100g frozen peas
• ½ small bunch mint , chopped
• ½ small bunch parsley , chopped
• ¼ cucumber , diced
• olive oil

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Vegetarian

Ingredients

• 50g quinoa
• 4 spring onions , finely chopped
• 1 small avocado , diced
• 1 lemon , juiced
• 1 tsp ground cumin
• 100g frozen edamame (soy) beans
• 100g frozen peas
• ½ small bunch mint , chopped
• ½ small bunch parsley , chopped
• ¼ cucumber , diced
• olive oil

PER SERVING

387 kcalories, protein 14.4g, carbohydrate 28.2g, fat 24.8 g, saturated fat 4.2g, fibre 7.2g, salt 0.11 g

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