Quinoa, Sweet Corn and Edamame Bean Salad with Honey, Lime and Basil Dressing
Photography by Aaron McLean.
Serves: 8
INGREDIENTS
1 cup quinoa, rinsed and drained
2¼ cups cold water or chicken stock
3 cobs of sweetcorn
2 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon sea salt
1 x 400 gram bag frozen edamame beans, blanched and podded
1 x 400 gram tin cooked chickpeas, drained and rinsed
3 spring onions, thinly sliced
3 radishes, thinly sliced
Dressing
1/3 cup olive oil
finely grated zest and juice 1 large lime
2 cloves garlic, crushed
1 tablespoon honey
1 teaspoon Dijon mustard
¾ teaspoon ground cumin
handful of basil
sea salt and freshly ground pepper
METHOD
Dressing: Put all the ingredients in a food processor and blend until smooth. Season.
Put the quinoa and water or stock in a medium saucepan, bring to the boil and simmer for 20 minutes or until all the liquid has been absorbed, stirring towards the end to prevent it catching on the base of the pot. Spread out on a tray, season and leave to cool.
Cut the kernels off the sweetcorn and discard the cobs. Heat the olive oil in a sauté pan and cook the corn, garlic and salt over a high heat for 5 minutes until lightly coloured and crisp tender. Tip into a large bowl, scraping in the oil and garlic.
Add the quinoa, edamame beans, chickpeas, spring onions and radishes. Pour over the dressing and toss to combine.
To serve: Transfer to a serving bowl and garnish with extra basil.
Quinoa: (pronounced KEEN-wah) an ancient grain with a slightly nutty flavour. It can be served like rice or couscous, and added to soups and stews. Available at most supermarkets or specialty food stores.
Edamame beans: these Japanese soy beans are available frozen either in the pod or out, from Asian stores and some supermarkets. They make a delicious snack when blanched and salted too.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.