Edamame Quinoa Salad


For the salad:

  • 1 ¾ cup brewed earl grey tea (optional: can also use just water or low-sodium broth)
  • 1 cup rinsed uncooked quinoa
  • 1 cup shelled and cooked edamame
  • 2 spring onions finely diced (whites only)
  • 1 large mango peeled, pitted and chopped
  • 5 tbsp goji berries (optional – can use any dried berries)
  • 1 tsp grated orange zest
  • 1 cup baby spinach leaves

For the vinaigrette:

  • 1 tbsp orange juice
  • 1/2 tbsp fresh lemon juice
  • 1 small garlic clove (peeled and minced)
  • 1/2 tsp sea salt
  • 1/4 tsp coconut palm sugar
  • 3 1/2 tbsp extra virgin olive oil
  • black pepper to taste


  1. Bring brewed earl grey tea to a boil (optional: can also use just water or low-sodium broth)
  2. Add quinoa & reduce to a simmer for 15 mins (until tender but slightly crunchy)
  3. Drain excess liquid
  4. For the salad, mix in edamame, spring onions, mango, goji berries, orange zest, baby spinach leaves
  5. For the vinaigrette, mix together orange juice, lemon juice, garlic clove, sea salt, coconut palm sugar, extra virgin olive oil, black pepper to taste

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