Rinse the quinoa under hot water in a fine sieve and cook in lightly salted water for 12–15 min. Then let the steam escape and leave to cool.
Blanch the edamame briefly in boiling water and refresh straight away in cold water. This keeps them firm to the bite and bright green.
Wash the cucumber, remove the soft seeds and dice it finely. Finely chop the mint.
For the dressing, whisk the lemon juice thoroughly with the olive oil, maple syrup, salt and pepper.
Mix the quinoa with the edamame, cucumber and mint in a large bowl. Add the dressing and toss everything well.
Leave the salad to stand briefly before serving and finish with a little extra mint or lemon juice if needed.
Good to know
A salad like this is instantly refreshing. Fresh, zingy and substantial without feeling heavy.
Swaps
Quinoa → millet (similar fibre content, naturally gluten-free). Edamame → chickpeas (also provide fibre and plant protein). Mint → parsley (provides vitamin K and a more herbal flavour). Maple syrup → finely chopped dates (no refined sugar, plus some fibre).
Allergens
Contains soya; quinoa is naturally gluten-free. For children, serve in small portions that are easy to chew, and in pregnancy the ingredients are generally fine as long as the edamame are heated through completely.
