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🥗 Quinoa salad with edamame and black rice

798 kcal · 30 min · 4 servings

Ingredients

• 250 g Cherry Tomatoes (6 pieces)
• Salt
• 150 g black whole grain rice
• 250 g Quinoa
• 400 g Carrots (2 large carrots)
• 20 g Ginger
• 1 Onion
• 2 Garlic cloves
• 2 red chili peppers
• 10 g Coriander (0.5 bunch)
• 200 g Edamame (frozen; Asian market)
• 30 g Watercress (3 handfuls)
• 2 Salad cucumbers
• 3 tbsp Sesame oil
• 2 tbsp Rice vinegar
• 2 tbsp Soy sauce
• 200 ml Coconut milk
• 1 Lime (juice)

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Halve the tomatoes.
3. 3. Quarter the tomatoes if they are very large.
4. 4. Line a baking tray with baking paper.
5. 5. Arrange the tomato pieces on the tray.
6. 6. Sprinkle some salt over the tomatoes.
7. 7. Preheat the oven to 170 degrees (150 degrees with fan or gas mark 2).
8. 8. Roast the tomatoes in the oven for 30 to 35 minutes.
9. 9. Bring water to a boil and add some salt.
10. 10. Add the black rice to the boiling salted water.
11. 11. Cook the rice according to the instructions on the package.
12. 12. Reduce the heat to the lowest setting.
13. 13. Let the rice simmer for about 30 minutes on low heat.
14. 14. Let the cooked rice cool down completely.
15. 15. Rinse the quinoa with clear water.
16. 16. Bring salted water to a boil.
17. 17. Cook the quinoa according to the package instructions for about 15 minutes until al dente.
18. 18. Let the quinoa cool down.
19. 19. Peel the carrots.
20. 20. Grate the carrots coarsely.
21. 21. Peel the ginger.
22. 22. Peel the onion.
23. 23. Peel the garlic cloves.
24. 24. Finely chop the ginger, onion, and garlic.
25. 25. Wash the chili peppers.
26. 26. Slice the chili peppers into thin rings.
27. 27. Wash the coriander.
28. 28. Shake the coriander dry.
29. 29. Pluck the coriander leaves from the stems.
30. 30. Bring salted water to a boil.
31. 31. Cook the edamame for 2 to 3 minutes.
32. 32. Shock the edamame with cold water.
33. 33. Let the edamame drain well.
34. 34. Wash the watercress.
35. 35. Shake the watercress dry.
36. 36. Prepare the cucumbers.
37. 37. Wash the cucumbers.
38. 38. Cut the cucumbers into thick sticks.
39. 39. Pour the coconut milk into a container.
40. 40. Add the lime juice to the coconut milk.
41. 41. Season the coconut milk with salt and pepper.
42. 42. Blend the coconut milk creamy with a hand blender.
43. 43. Take a large bowl.
44. 44. Add the cooled quinoa to the bowl.
45. 45. Add the cooled rice to the bowl.
46. 46. Add the grated carrots to the bowl.
47. 47. Add the chopped ginger to the bowl.
48. 48. Add the chopped onion to the bowl.
49. 49. Add the chopped garlic to the bowl.
50. 50. Add the sesame oil to the bowl.
51. 51. Season the mixture with salt.
52. 52. Add the rice vinegar to the bowl.
53. 53. Add the soy sauce to the bowl.
54. 54. Mix all ingredients in the bowl well.
55. 55. Add the chili rings to the quinoa mixture.
56. 56. Add the coriander leaves to the quinoa mixture.
57. 57. Add the edamame to the quinoa mixture.
58. 58. Mix the chili rings, coriander, and edamame with the quinoa.
59. 59. Take the salad bowls.
60. 60. Place the cucumber sticks in the salad bowls.
61. 61. Place the watercress in the salad bowls.
62. 62. Distribute the quinoa mixture over the cucumbers and watercress.
63. 63. Place the roasted tomatoes on the salad.
64. 64. Serve the coconut sauce separately with the salad.

Nutrition per serving

• kcal: 798
• Protein: 33 g · Fett/Fat: 34 g · Carbs: 89 g