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For The Salad

  • 150 g quinoa
  • 1 carrot, grated
  • 1 bunch spring onions, thinly sliced
  • 4 tbsp canned sweetcorn kernels
  • 100/40 g/oz shelled edamame beans, cooked and refreshed under cold running water
  • salt
  • pepper

For The Dressing

  • 2 tbsp rice wine
  • 4 tbsp olive oil
  • 1 tsp runny hunny
  • 1/2 tsp grated fresh root ginger


  1. Put the quinoa and 300ml (1/2 pint) of water into a small saucepan. Cover, then bring to the boil. Stir and turn off the heat, then re-cover and set aside until all of the water has been reabsorbed. Season and leave to cool.
  2. Place the cooked quinoa in a large bowl with the grated carrot, spring onions, sweetcorn and edamame beans.
  3. Combine all of the dressing ingredients in a small bowl, then add to the salad and mix well before serving.
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