Tasty tales

QUINOA, EDAMAME, SPINACH
AND RADISH SALAD

Ingredients:
• 120 g Edamame with lemon and ginger
• 250 g quinoa
• 100 g radishes
• 150 g spinach
• 2 avocado
• 1 lemon
• 1 garlic clove
• Finely chopped rosemary
• Salt and pepper

Method:
Start by thoroughly rinsing the quinoa in a mesh colander under running water, place in a pan, cover with water, add a pinch of salt and heat on the stove. Bring to the boil, simmer and reduce on a low flame for 10-12 minutes, cover with a lid. Remove from heat, leave to rest for 10 minutes with the lid still on. Coarsely chop the spinach, slice the radishes and avocado, immediately dress the latter with salt and lemon juice to prevent it from darkening.
When the quinoa cools, crumble with a fork, place in a bowl and add the previously prepared vegetables together with the edamame. Dress with the lemon and ginger emulsion of the edamame, salt, pepper and oil. Place your quinoa salad onto dishes ready to be served and complete each portion with a pinch of fresh, finely chopped rosemary.

4

people

low

difficulty