Dish 360°: Black quinoa and edamame salad

Gevora executive chef Lovin Raj reveals how to prepare healthy black quinoa and edamame salad with feta

Black quinoa and edamame salad


250g black quinoa
750ml vegetable stock
2g sakura mix
300g edamame
1 bunch mint leaves
1tbsp extra virgin olive oil
120g feta cheese
Salt, to taste
Pepper, to taste
20g cherry tomatoes
20g red radish


To prepare the quinoa edamame salad, first heat the oil in a large saucepan set over medium heat.

Add the quinoa and cook, stirring, until the grains start to dry out and smell a little toasted.

Add the stock, bring to a boil, and then cover with a lid and cook gently for 15-20 minutes until the quinoa is tender and has absorbed the liquid.

Remove from the heat and set aside until needed later.

Steam the edamame beans in a steamer sat over a half-filled saucepan of simmering water, for 4-5 minutes.

Once cooked, shell the pods and set the beans aside.

Fluff the cooked quinoa with a fork.

Add half the edamame beans and mint leaves and toss well.

Season to taste with salt and pepper.

Arrange the quinoa edamame salad in a large bowl.

Garnish the quinoa edamame salad with the remaining edamame beans, mint leaves, cherry tomato, red radish and sprinkle over the crumbled feta before you serve.

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