Quinoa and edamame salad

  • Aubergine

  • Oregano

    4

  • Garlic Clove

  • Green Lentils

    480

  • Cinnamon

    4

  • Tomato Paste

    8

  • Parsley

    8

  • Soy Sauce

    12

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Sold By: Foodin
45 min

When we lived in Germany we bought Asian food at least once a week, sometimes at the supermarket, sometimes at a take away restaurant. It was there where I saw and tried edamame for the first time and I liked it so much. Well, at the beginning I tried to eat the pod, but it was so hard, then I tried the edamame soybeans and it was love at first sight.

Nutritional info

kcal

304

protein

23 g

carbs

54.1 g

fats

1.1 g

fiber

21.4 g

Category:

Ingredients

1 Aubergine
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4g Oregano
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1 Garlic Clove
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480g Green Lentils
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4g Cinnamon
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8g Tomato Paste
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8g Parsley
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1 1/2 tbsp Soy Sauce
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Cooking instructions

Step 1

Put the quinoa and 300ml of water into a small saucepan. Cover with a lid then bring up to the boil. Stir and turn off the heat and leave until all of the water has been absorbed. Season and leave to cool.

Step 2

Spoon into a bowl, then add the carrot, tomato, onion, sweetcorn and edamame beans.

Step 3

Mix all of the ingredients together in a small bowl, then add to the salad and mix well.

Step 4

Preheat the oven to 160°C/325°F/Gas 3 and line a 12-hole muffin tray with paper cases.

Step 5

Sift the flour and baking powder into a bowl and add the chives, spring onion and cheeses in a bowl. Season with a little pepper.

Step 6

Mix the egg, buttermilk and oil together in a jug.

Step 7

Add the wet ingredients to the bowl of dry ingredients and gently mix.

Step 8

Divide the muffin mixture evenly between the paper cases, top with the chopped tomatoes and bake for 25-30 minutes until well risen and lightly golden.
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