07 Dec Edamame green bowl
1 cup quinoa
300 g (2 cups) edamame beans
1 handful leafy greens
1 chicken breast, cooked and shredded
1 cucumber, thinly sliced
1 avocado, cut into wedges
1 handful radish sprouts
white and black sesame seeds, to taste
½ cup edamame
3 tbsp yogurt
3 tbsp lemon juice
sesame oil, to taste
salt and pepper, to taste
Put the quinoa into a sieve and rinse well under cold running water. Tip into a pot with 1 cup of water over a high heat and bring to a boil. Reduce the heat to the minimum, cover the pot and cook for 12-15 minutes or until cooked through and the water has evaporated. Spread on a plate or platter to cool.
Blanch the edamame for the salad and dressing in a small pot of boiling water with some salt for 4 minutes. Remove from heat and cool in cold water. Set aside the edamame for the dressing.
Divide the leafy greens, quinoa, cucumber, chicken, edamame, avocado, breasts and sprouts among 4 individual bowls.
To prepare the dressing, place all ingredients in the bowl of a mixer and mix until a cream forms.
Dress the salad and sprinkle the sesame seeds on top to serve.