I love a salad that’s full of health-boosting foods but tastes like comfort food which is why I’m a big fan of this dish. The edamame is has iron and fibre, the wholegrain quinoa is good for your heart and gut and the little jewels of pomegranate are bursting with antioxidants. Dress the whole lot with a yoghurt, mint and lemon dressing with a crumble of feta and you’ve got extra protein, vitamin c and calcium. Paul and I can split this as a lunchtime salad or I serve it as a side dish.
Serves 2 Adults as a Main
100g frozen edamame
- Tip the quinoa into a small saucepan then fill halfway with water and use your hand to wash the quinoa. This step will help you get fluffy quinoa and only takes a minute so don’t skip it.
- Pour the water and quinoa out into a sieve then put the drained quinoa back into the saucepan and cover with 450ml of clean water. Put the pan on a medium high heat and bring to the boil then reduce the heat to a gentle boil then cook for 30 minutes until the water has been absorbed. At this point take the pan off the heat, put a lid on and leave to fluff up for 10 minutes.
- While the quinoa is cooking steam or microwave the edamame according to the packet instructions then allow to cool. Put the yoghurt in a small bowl then squeeze over the lemon, add a pinch of sea salt and some chopped mint. Stir together then set aside until the salad is ready (keep in the fridge if not serving straight away).
- Place the pomegranate over a bowl then hit with a wooden spoon to remove the seeds. Add the pomegranate, edamame and crumbled feta to a bowl then tip in the cooked quinoa. Grind over with salt, add a couple of teaspoons of the dressing then gently stir everything together. Serve alongside the rest of the dressing for everyone to add their own.