Colorful Quinoa Salad with Edamame and Lime-Sesame Dressing

A colorful quinoa salad with edamame, crisp vegetables and a light lime-sesame dressing. It is filling, stays light, and is easy to prepare ahead.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 100 g Quinoa
• 200 g Shelled edamame (frozen)
• 150 g Cucumber
• 1 pc Red bell pepper
• 6 pc Radishes
• 60 g Arugula
• 2 pc Spring onions
• 1 pc Lime, juice and zest
• 0.5 pc Red chili pepper
• 1 tsp Sesame oil
• 1 tsp Honey
• 1 tbsp Sesame seeds, toasted
• Salt
• Black pepper, freshly ground

Method

1. Rinse the quinoa thoroughly under cold water in a sieve. Bring it to a boil in a pot with 250 ml water and a pinch of salt, then simmer covered over low heat for about 15 minutes, until the water has been absorbed.
2. Cook the edamame in boiling salted water for about 4 minutes, drain and cool quickly in cold water.
3. Halve the cucumber lengthwise, remove the seeds and cut into small cubes. Remove the seeds from the bell pepper and dice it. Trim the radishes and slice them thinly.
4. Cut the spring onions into fine rings. Remove the seeds from the chili and chop finely. Wash the arugula and spin it dry.
5. For the dressing, squeeze the lime and mix the juice with the lime zest, sesame oil, honey, salt and pepper in a small bowl.
6. Combine the quinoa, edamame and prepared vegetables in a large bowl. Drizzle with the dressing and toss well.
7. Plate the salad with arugula and sesame seeds and serve immediately, or refrigerate for up to one day.