Thai quinoa and edamame salad with lime and peanuts

Ingredients

For 1 serving

• Quinoa45 g
• Edamame150 g
• Smoked tofu80 g
• Red cabbage80 g
• Carrots50 g
• Mango60 g
• Cilantro4 g
• Peanuts6 g
• Lime juice15 ml
• Tamari1 tablespoon
• Ginger4 g
• Sesame oil5 g
• Saltto taste

Contains: nuts, soy, sesame,

Method

1. Rinse the quinoa in a fine sieve to remove its bitterness, cook it in plenty of salted boiling water for 15 minutes, until the grains show their little white tail; drain and spread out to cool.
2. Meanwhile bring a small pan of water to the boil and blanch the edamame for 4 minutes, until tender; drain and cool under cold water.
3. Very thinly slice the red cabbage, peel and julienne the carrots, peel the mango and cut it into strips; cut the smoked tofu into 1 cm dice.
4. Make the dressing with the lime juice, tamari, grated ginger and sesame oil, whisking with a fork.
5. Toss the quinoa, edamame, vegetables, mango and tofu with the dressing and finish with chopped peanuts and fresh coriander.