Quinoa, edamame & roast pumpkin salad
I have become obsessed with salads of the unleafy kind lately. Particularly mixed with grains – Freekeh & Quinoa have become a weekly treat. And what a TREAT! Tasty, good for you superfoods that have gorgeous texture and play nicely with a wide range of flavours.
Freekeh is made from roasted green grains – which could be wheat but can be other grains too. The texture is somewhere between rice & barley, and it is cooked prior to using by boiling in water. Boiling in stock adds another dimension to your dish. We have had it hot, and cold, and I love it in a salad with cooked onions, slowcooked lamb, pomegranate molasses, spinach leaves and pine-nuts. Squeeze a lemon over & add chilli salt as desired.
I just can’t get enough of Quinoa either.
Quinoa, Edamame & Roast Pumpkin Salad (serves 3)
- 1 cup Quinoa + water as recipe packet specifies
- 1/2 cup (or more) shelled Edamame Beans (available frozen from asian supermarkets)
- 1/4 butternut pumpkin – diced and roasted in Olive oil
- Handful toasted pine nuts
- 2 (or more) large tomatoes diced.
- 1 spring onion chopped into small slices
- handful of flay leaf parsely chopped
- Juice of 1 lemon
- splash of olive oil
- Chilli salt
- Ground Black Pepper
Cook 1 cup of Quinoa (yields about 2.5 cups) according to the directions on the packet and leave to cool.
Add shelled Edamame Beans to the cooling quinoa and leave until lukewarm.
Add tomatoes, roasted pumpkin, pinenuts, spring onion & parsely & toss.
Add lemon juice, olive oil, salt & pepper to taste & toss.
Serve with some kind of grilled or roasted meat, or on it’s own as a vegetarian meal. Would also be great with crumbled fetta or goats cheese tossed through.