Edamame, quinoa and  peanut salad in a lime and chilli dressing

The salad is full of protein and has lots of crunch and freshness and is simple to put together.

I forgot to weight the ingredients as I was using up what I had in the fridge, but I used equal amounts in volume for edamame soy beans and the red quinoa.

Begin by boiling the frozen edamame beans for 3 mins. Rinse in cold water and allow to cool. Then add to the salad bowl

Cook the quinoa in lots of boiling water just until they start un spiralling. drain and refresh in cold water and allow to cool. Then add to the salad bowl

Finely chop the spinach, add to the salad bowl.

Julienne the carrots, add to the salad bowl.

Finely chop a bell pepper and add to the salad bowl.

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

Toast the peanuts in a dry frying pan and remove from heat once they start to burn on both sides. Remove the skins. I put them in a tea towel and rub them together and remove the peanuts leaving the skins in the tea towel.

allow the peanuts to cool. coarsely chop them with a large knife and then add to the salad bowl.

Finely chop the chilli and coriander and add to the bowl.

In a separate dish mx the dressing – the soy sauce, the juice of a lime and rice wine.

Pour the dressing over the salad and mix throughly.

Sprinkle with sesame seeds and serve.

Edamame, quinoa and  peanut salad in a lime and chilli dressing
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Edamame bean, red quinoa and peanut salad

full of protein with a fresh crunchy taste
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salad
Cuisine: Modern British
Servings: 6 people
Calories: 458kcal

Ingredients

  • 250 gm frozen edamame beans
  • 250 gm red quinoa
  • 2 carrots
  • 2 spring onions
  • 30 gm fresh coriander
  • 1 red chilli
  • 200 gm unsalted peanuts
  • 1 yellow bell pepper
  • 100 gm baby spinach
  • 1 tbsp sesame seeds

Dressing

  • 3 limes
  • 2 tbsp soy sauce
  • 4 tbsp rice wine

Method

  • Begin by boiling the frozen edamame beans for 3 mins. Rinse in cold water and allow to cool. Then add to the salad bowl
  • Cook the quinoa in lots of boiling water just until they start un spiralling. Drain and refresh in cold water and allow to cool. Then add to the salad bowl
  • Finely chop the spinach, add to the salad bowl.
  • Julienne the carrots, add to the salad bowl.
  • Finely chop a bell pepper and add to the salad bowl.
  • Finely chop the spring onions and add to the salad bowl.
  • Toast the peanuts in a dry frying pan and remove from heat once they start to burn on both sides. Remove the skins. I put them in a tea towel and rub them together and remove the peanuts leaving the skins in the tea towel.
  • allow the peanuts to cool. coarsely chop them with a large knife and then add to the salad bowl.
  • Finely chop the chilli and coriander and add to the bowl.
  • In a separate dish mix the dressing – the soy sauce, the juice of a lime and rice wine. Taste and adjust the amount of soy/rice wine.
  • Pour the dressing over the salad and mix throughly.
  • Sprinkle with sesame seeds and serve.

Nutrition

Calories: 458kcal | Carbohydrates: 48g | Protein: 21g | Fat: 22g | Saturated Fat: 3g | Sodium: 374mg | Potassium: 951mg | Fiber: 10g | Sugar: 5g | Vitamin A: 5465IU | Vitamin C: 67mg | Calcium: 121mg | Iron: 5mg
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