Asian Quinoa salad with courgette noodles, edamame and peanut

Ingredients for 4 people, 451 kcal pp

  • 120 g quinoa
  • 300 g shelled edamame/soybeans (fresh or frozen)
  • 1 kilo courgette (or buy readymade courgette noodles)
  • 1 small tbsp olive oil
  • 250 g chestnut mushrooms
  • 300 g red cabbage
  • 1 red chili pepper
  • 3 spring onions
  • 200 g raw vegetables (e.g. bell pepper, white cabbage, onion, carrot)
  • 20 g coriander
  • 40 g peanuts (unsalted)
  • 1 lime
  • 2 tbsp soy sauce
  • 1 tsp grated ginger


Boil the quinoa as indicated on the packaging. If you’re using frozen edamame, add them to the boiling quinoa for the last 4 minutes. Meanwhile, make the courgette noodles using a spiraliser. Heat the olive oil in a pan and brown the mushrooms. Chop the red cabbage, the red chili pepper and the spring onions finely, and chop the peanuts and the coriander coarsely. Mix everything together in a very large bowl and squeeze the lime juice on top. Add the soy sauce and grated ginger and toss everything well.