Rinse the quinoa thoroughly and cook it in water until soft and fluffy. Then let it cool briefly.
Cook the edamame according to the packet instructions if they aren't pre-cooked. Then drain well.
Cut the cucumber into small pieces and wash the rocket. Set both aside.
Stir the olive oil, lemon juice, maple syrup and salt together in a small bowl until you have a smooth dressing.
Mix the quinoa with the edamame, cucumber and rocket in a large bowl. Pour over the dressing and toss everything gently.
Serve the salad straight away or let it stand briefly. Finish with a little extra lemon if you like.
Good to know
A salad like this hits the spot when you want something fresh and simple. Light, crunchy and still satisfying.
Swaps
Quinoa → millet (similar fibre, also gluten-free); edamame → chickpeas (more fibre and plant protein); rocket → lamb's lettuce (milder flavour, also provides folate); maple syrup → finely chopped dates (natural sweetness plus fibre)
Allergens
Edamame contain soya, which is a relevant allergen. The salad suits many children – for small children, cut the cucumber finely – and during pregnancy well-washed rocket and fully cooked edamame are important.
