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Quinoa, edamame and broccoli salad recipe
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
15-minute fresh vegetarian and vegan salad, healthy and ideal for a speedy dinner.
Ingredients:
  • 75g broccoli, cut into small florets
  • 50g podded frozen edamame
  • 75g (1/2 cup) cooked quinoa
  • 75g cherry tomatoes, halved
  • 20.00 ml chopped fresh continental parsley leaves
  • 2 tsp chopped roasted unsalted almonds
  • 10.60 gm fresh lemon juice
  • 4.60 gm extra virgin olive oil
  • 20.00 ml hummus
Instructions:
  • Cook broccoli and edamame until tender, drain, then refresh under cold running water. Drain again.
  • Assemble the broccoli, edamame, quinoa, and tomato in a serving bowl. Top with fresh parsley and almonds. Drizzle with lemon juice and oil, then season to taste. Serve with a dollop of hummus on the side.

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