Ingredients
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
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
4 tbsp olive oil
1 tsp runny hunny
1/2 tsp grated fresh root ginger
Method
- 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.
- Place the cooked quinoa in a large bowl with the grated carrot, spring onions, sweetcorn and edamame beans.
- Combine all of the dressing ingredients in a small bowl, then add to the salad and mix well before serving.
