Name: Quinoa, ponzu and edamame salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 3
Ingredients: 150g quinoa; ½ vegetable stock cube; 200g edamame beans; ½ large cucumber, diced; 1 large carrot, coarsely grated; 2 red peppers, diced; 5 spring onions, sliced; 1 avocado, diced; 400g tin chickpeas; Sesame seeds to garnish; 3 tbsp sesame oil; 3 tbsp ponzu (or 2 tbsp light soy sauce and 1 tbsp lemon juice); 1 tbsp rice vinegar; 1 tsp honey (or agave nectar or maple syrup); Juice ½ lemon; 1 tsp finely grated ginger

Quinoa, ponzu and edamame salad

Natalia Rudin’s quinoa, ponzu and edamame salad is the perfect easy, filling and healthy make-ahead lunch recipe. It’s packed with colourful, filling vegetables, protein-rich chickpeas and quinoa, and a zesty ponzu dressing. The inspiration: “M&S used to do a salad like this and then for some very sad reason they discontinued it. I was beside myself, so I had to try recreating it. I think I’ve got pretty close because this salad is addictive!” Make ahead: This is a great salad to make ahead, to pack up for work lunches and picnics, or to have ready in the fridge at home. Make to the end of step 4; keep in the fridge for up to 3 days. Add the sesame seeds to serve. Easy swaps: To make this salad gluten-free, use gluten-free ponzu or soy sauce. Browse more filling salad recipes. Recipe taken from Cooking Fast And Slow by Natalia Rudin (Penguin Life £25) and tested by delicious.

Dairy-freeVegan

Serves3

Hands-on10 min

Oven20 min

DifficultyEasy

Method

Rinse the quinoa under cold water, put it in a saucepan with a lid, then add water until about a centimetre above the quinoa line. Add the stock cube and bring to the boil, then reduce the heat to low, put the lid on and let it simmer for 20 minutes until all the liquid has been absorbed.
Meanwhile, cook the edamame beans in a medium saucepan of boiling water for 5 minutes, then drain and plunge into cold water so they retain their green colour. Drain and pat dry.
Put the cucumber, carrot, peppers, spring onions and avocado in a bowl along with the cooked quinoa. Drain the chickpeas and add them too.
In a separate bowl, mix all the dressing ingredients, then pour over the salad and toss to coat.
Sprinkle with the sesame seeds, then serve.

Nutrition

Per serving (Serves 3)
Calories	688kcals
Fat	30g (4.7g saturated)
Protein	28g
Carbohydrates	64g (19g sugars)
Fibre	23g

Quinoa, ponzu and edamame salad

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