Quinoa, Sweet Corn and Edamame Bean Salad with Honey, Lime and Basil Dressing

, from Issue #28. September, 2015
Photography by Aaron McLean.
Quinoa, Sweet Corn and Edamame Bean Salad with Honey, Lime and Basil Dressing

Serves: 8


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

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


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.