Recipe of the Month – Vintage Inns’ Quinoa & Edamame Bean Salad
Every month here at the Gourmet Society, we get creative in our kitchens and draw from our chain restaurants for inspiration for new dishes that suit the seasons. This January, we’re trying to beat the doom and gloom and those miserable ‘back-to-work’ desk lunches with a fantastic quinoa and edamame bean salad, inspired by Vintage Inns‘ seasonal menu.
The Vintage Inns version is perfectly proportioned and comes served with roasted beetroot, butternut squash, soya roasted seeds and a delightfully tangy pineapple dressing. Our own version is slightly more ‘no-frills’ and that really makes this salad an easy one to prepare to take to work with you the night before, or quickly in a morning.
We love this recipe because it contains quinoa; one of the only plant foods that is considered to be a complete protein. Packed with essential amino acids, quinoa is a naturally gluten-free ingredient which also contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fibre. If anything can get you through a tiring, tricky day at the office, quinoa can.
With January being all about a new, healthier you, the team thought that this would be a good introduction to the year.
QUINOA AND EDAMAME BEAN SALAD
Ingredients (to serve four of you!)
170 grams of quinoa, uncooked and rinsed off
470ml of water
1/4 teaspoon of salt
225g edamame, shelled
3 medium carrots, peeled and diced
1/2 diced yellow pepper
1/2 diced red pepper
100g chopped red cabbage
2 tablespoons of sesame oil
2 tablespoons of rice vinegar
3 teaspoons of minced fresh ginger
1 tablespoon of sesame seeds
- Put quinoa, water and salt into a pot and cover it. Heat it on a high heat until it boils, and then lower the heat to low. Cook in this way for about 15 minutes, or until the quinoa has absorbed the water and has gone soft.
- Put the cooked quinoa into a bowl (fairly large) and mix in the edamame beans, the carrots, peppers and the cabbage.
- Alongside this, get a smaller bowl and make the salad dressing in here by mixing the sesame seeds, rice vinegar, and minced ginger with the sesame oil.
- Combine the dressing with the quinoa portion made earlier and mix thoroughly. Then serve to enjoy straight away or store in a container to take to work with you and enjoy later!
Not so great in the kitchen but like the look of this? Don’t worry! Our members get 25% off the total bill at Vintage Inn Restaurants, meaning you can sample the real thing – for less! Discover your nearest Vintage Inn venue by visiting us here.
Had a go at making our recipe? Share some snaps of your results on our Twitter page at @GourmetSociety!