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Quinoa, Edamame and Watermelon Salad

Quinoa, Edamame and Watermelon Salad

Serves:
4
Course:
Default, Lunch, Starter
Prep:
15 mins
Cook:
20 mins
Total time:
35 mins

This is a great summer salad. The watermelon gives it an interesting and sometimes unexpected twist and paired with the lime juice this has al fresco written all over it!

Credited to: Coeliac UK

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Nutritional Information

  • KCal
    390.7
  • Protein (g per Serving)
    20
  • Carbohydrates (g per Serving)
    41.3
  • Fibre (g per Serving)
    6.9
  • Fat Contents (g)
    16.1
  • Sugars (g per serving)
    7.7

Ingredients

  • 200g quinoa2 tbsp of pumpkin seeds
  • 2 tbsp of sunflower seeds
  • 150g Frozen Edamame Beans
  • 1 small watermelon cut into chunks (seeds and skin removed)
  • 160g salad leaves
  • 150g Radishes, thinly sliced
  • 100g feta cheese crumbled
  • ½ small pack of mint
  • Juice of 1 lime

Method

  1. Rinse the quinoa, then put it in a pan with a fitted lid and cover with 400ml of water. Cook, covered on a medium heat for 15 minutes or until fluffy. Fork through to separate the grains, then leave to cool.

  2. Whilst the quinoa is cooking, tip the frozen Edamame beans into a bowl and cover with boiling water for 1 minute to cook and then drain the water.

  3. Meanwhile heat a frying pan over a medium heat and toast the pumpkin and sunflower seeds until they begin to colour. Tip these into a serving bowl or platter with the radishes, watermelon, spinach, feta, mint and cooked edamame. Toss through the quinoa, then squeeze over the lime juice with a pinch of seasoning.