Quinoa and edamame salad with ginger-lime dressing

Ingredients

• 100 g Quinoa (Dry / uncooked; Rinsed)
• 200 g Edamame beans, shelled (Cooked; Cooked from frozen)
• 100 g Red cabbage (Raw; Finely shredded)
• 100 g Carrot (Raw; Grated)
• 100 g Cucumber (Raw; Diced)
• 30 g Spring onions (Raw; Thinly sliced)
• 5 g Fresh coriander (Raw; Chopped)
• 8 g Ginger root (Raw; Finely grated)
• 30 ml Lime juice (Raw; Freshly squeezed)
• 15 ml Olive oil, extra virgin (Ready-to-eat as sold)
• 10 g Sesame seeds (Raw)
• 200 ml Water (Ready-to-eat as sold; For cooking the quinoa)
• 1 g Salt (Ready-to-eat as sold)

Method

1. Rinse the quinoa. Shred the cabbage, grate the carrot, dice the cucumber and slice the spring onions.
2. Simmer the quinoa in the water, covered, for 15 minutes. Leave covered for 5 minutes, then spread out to cool. [Source step duration: 15 min]
3. Cook the edamame from frozen in boiling water for 3 minutes. Drain and rinse under cold water. [Source step duration: 3 min]
4. Whisk the ginger, lime juice, olive oil and salt. Toss with the quinoa, edamame, vegetables and coriander.
5. Divide between two bowls and sprinkle with the sesame seeds.
6. Nutritional reference assumption: 200 g cooked, drained, shelled edamame beans (USDA 168411) for the full recipe. Weigh the edible beans after cooking and draining; cook frozen edamame according to packet instructions. The source 3–4-minute timing remains an estimate.
7. Cool cooked quinoa rapidly in shallow portions and refrigerate within 1 hour; keep chilled until serving.
8. Allergen declaration (ingredient-based): Soybeans, Sesame
9. Storage: Refrigerate in sealed containers for up to 2 days. Not suitable for freezing. Keep the fridge at 5°C or below. Refrigerate perishable leftovers within 2 hours (within 1 hour for the rice/quinoa instructions). Where reheating, reheat only once until steaming hot throughout. Observe any shorter product limit.