Rainbow quinoa salad

Rainbow quinoa salad

Directions: 15 minutes
Cook time: 15 minutes
Servings: 4
Allergens: Milk,
Express Plan ahead

Ingredients

  • 250 ml (1 cup) quinoa
  • 310 ml (1 ¼ cup) chicken stock
  • 250 ml (1 cup) edamame beans, frozen
  • 375 ml (1 ½ cup) green cabbage, chopped,
  • 250 ml (1 cup) arugula
  • 1 yellow or orange pepper, diced
  • 250 ml (1 cup) cherry tomatoes, halved
  • 80 ml (1/3 cup) dried cranberries, loosely chopped
  • 125 ml (½ cup) feta cheese, crumbled
  • Juice of half a lemon
  • 45 ml (3 tbsp.) fresh coriander, finely chopped
  • 45 ml (3 tbsp.) fresh basil, finely chopped
  • Salt and pepper to taste

Directions

  1. In a saucepan, bring stock to a boil and add quinoa.
  2. Reduce heat, cover, and allow to cook on low heat for around 8 minutes.
  3. Add edamame beans and cabbage.
  4. Cover and cook for another 5 to 7 minutes (or until all the liquid is absorbed and the quinoa is cooked).
  5. Transfer the quinoa mix into a large bowl and allow to cool.
  6. Meanwhile, chop vegetables, feta, cranberries, and herbs.
  7. Add all remaining ingredients to quinoa and toss well.

Tips

On peut remplacer le quinoa par du couscous.

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