Quinoa and Edamame Salad

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For the salad:

  • 3/4 cup uncooked quinoa
  • 1 1/4 cups water
  • 1 carrot, sliced thin
  • 1 bunch spring onions, thinly sliced on an angle
  • 1 15-ounce can corn, drained
  • 1 12-ounce pack shelled edamame beans, cooked
  • 1 red pepper, diced

For the dressing:

  • 1 tablespoon rice wine
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon grated fresh root ginger or 1/4 teaspoon dried


  1. Put the quinoa and water into a small saucepan. Cover, then bring to a boil. Stir and turn off the heat, then re-cover and set aside until all of the water has been reabsorbed. Let cool.
  2. Place the cooked quinoa in a large bowl with the carrot, spring onions, corn, edamame and red pepper.
  3. Combine all the dressing ingredients in a small bowl, then add to the salad and mix well before serving.