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Quinoa, Date and Edamame Salad

Ingredients Quantity Unit
Tri Color Quinoa (cooked as per instructions on package) 500 Grams
Cherry Tomatoes (Sliced in half) 200 Grams
Cucumber (Cubed) 150 Grams
Edamame (Shelled) 300 Grams
Orange Capsicum (Cubed) 200 Grams
Red Capsicum (Cubed) 200 Grams
Spring Onion (Sliced Thinly) 100 Grams
Yellow Capsicum (Cubed) 200 Grams
Lemon Juice 200 ML
Olive Oil 100 ML
Honey 100 ML
Salt 5 Grams
Pepper 5 Grams


  1. Cook Shelled Edamame in salted boiling water for 5 minutes. Shock in an ice bath to stop cooking
  2. Add all the ingredients of the sauce into an emptied jam jar and shake!
  3. Add all the ingredients (except cherry tomatoes) of the salad together. Slowly add some sauce. Add enough sauce so it coats the salad but does not make it soggy
  4. Transfer all to a salad bowl. Dip the cherry tomatoes in the sauce and decorate them around the salad. Garnish on top with edible flowers or flat leaf parsley