Superfood salad

Superfood salad

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About this recipe: This superfood salad made with quinoa and steamed sweet potato, beetroot and edamame (soya beans) makes for a light and refreshing weeknight supper for 2.


Serves: 2 

  • 120ml water
  • 85g quinoa
  • 1/2 sweet potato, peeled and cut into chunks
  • 1 fresh beetroot, peeled and cut into chunks
  • 130g edamame (soya beans)
  • 1 tomato, chopped
  • 1/2 red pepper, diced
  • 140g fresh spinach
  • 1/4 large red onion, diced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons lemon juice
  • 1 clove garlic, chopped
  • ground black pepper to taste
  • 2 tablespoons crumbled goat cheese, or to taste

Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

  1. Bring water to the boil in a saucepan. Add quinoa and bring back to the boil. Reduce heat and cover; simmer until tender, about 20 minutes. Pour into a sieve; run cold water over quinoa to cool slightly.
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to the boil. Add sweet potato and beetroot; cover and steam until tender, about 15 minutes. Add edamame; steam until tender, about 5 minutes. Drain and cool until running water.
  3. Combine tomato, red pepper, spinach, red onion, balsamic vinegar, olive oil, lemon juice, garlic and black pepper in a large bowl. Fold in cooked quinoa, sweet potato, beetroot and edamame beans. Top salad with goat cheese.

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