Edamame, Quinoa and Farro wheat Salad

This a simple to make salad of red, black and white Quinoa, Edamame beans and farro wheat in a ginger and soy dressing, low in carbs and high in protein.

Begin by cooking the mixed quinoa in plenty of boiling water for 10 mins. once the white quinoa has started to unravel drain and refresh in cold water and place in salad bowl.

Cook the frozen edamame bean and boil for 3 mins and again refresh in cold water to stop them cooking more and retain their colour. Add them to the salad bowl.

Finely chop the spring onions and add them to the salad bowl.

Julienne the carrot and add it to the salad bowl. (if you haven’t got a julienne gadget simply coarsely grate the carrot)

Next, make the dressing. Peel a large clove sized piece of fresh ginger and use a garlic crusher to crush and squeeze the fresh ginger juice and scrape off the crushed ginger bits into a small cup (I used an espresso cup).

add a tablespoon of red wine vinegar to the cup, the juice of one lime, a tablespoon of olive oil, 2 teaspoons of agave syrup and 2 teaspoons of soy sauce.

throughly mix all the dressing ingredients and then taste and adjust accordingly.

Leave the dressing until you are ready to serve. then pour the dressing over the salad and mix throughly.

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5 from 2 votes

Quinoa, Edamame and Farro wheat salad

This a simple to make salad of red, black and white Quinoa, Edamame beans and farro wheat in a ginger and soy dressing, low in carbs and high in protein.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: Modern British
Servings: 4
Calories: 200kcal

Equipment

  • salad bowl

Ingredients

  • 100 g red, white and black quinoa
  • 100 g edamame beans
  • 20 g spring onions – about 3 spring onions
  • 175 g carrot – a medium carrot
  • 15 g fresh ginger – a thumb sized piece
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1 lime
  • 2 tsp agave syrup
  • 2 tsp soy sauce

Method

  • Begin by cooking the mixed quinoa in plenty of boiling water for 10 mins. once the white quinoa has started to unravel drain and refresh in cold water and place in salad bowl.
  • Cook the frozen edamame bean and boil for 3 mins and again refresh in cold water to stop them cooking more and retain their colour. Add them to the salad bowl.
  • Finely chop the spring onions and add them to the salad bowl.
  • Julienne the carrot and add it to the salad bowl. (if you haven't got a julienne gadget simply coarsely grate the carrot)
  • Next, make the dressing. Peel a large clove sized piece of fresh ginger and use a garlic crusher to crush and squeeze the fresh ginger juice and scrape off the crushed ginger bits into a small cup (I used an espresso cup).
  • add a tablespoon of red wine vinegar to the cup, the juice of one lime, a tablespoon of olive oil, 2 teaspoons of agave syrup and 2 teaspoons of soy sauce.
  • throughly mix all the dressing ingredients and then taste and adjust accordingly.
  • Leave the dressing until you are ready to serve. then pour the dressing over the salad and mix throughly.

Nutrition

Calories: 200kcal | Carbohydrates: 30g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 205mg | Potassium: 444mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7371IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 2mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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