Ingredients
Method
- Put the quinoa and water in a saucepan. Bring to the boil, cover and cook over a low heat for 12 to 15 minutes, until the water has been absorbed.
- Take off the heat and leave covered for 5 minutes. Fluff with a fork, then spread out on a plate to cool, which takes about 15 minutes.
- Cook the edamame in boiling water for 3 minutes. Drain and cool under cold running water.
- Put the parsley, mint, tomatoes, cucumber and spring onions in a large bowl. Add the cooled quinoa, the edamame and the tofu.
- Add the olive oil, lemon juice and salt and toss well. Taste and add more lemon or salt if needed.
Notes
- Rinse quinoa well before cooking to wash off its bitter coating.
- Keeps for 2 days in the fridge. The herbs soften but the flavour improves.
Nutrition per serving
- Protein
- 33 g
- Energy
- 541 kcal
- Carbs
- 48 g
- Fat
- 26 g
- Fibre
- 11 g
Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.