Rainbow quinoa salad

Directions15 minutes
Cook time15 minutes
Makes4 servings


In a saucepan, bring stock to a boil and add quinoa. Reduce heat, cover, and allow to cook on low heat for around 8 minutes.

Add edamame beans and cabbage. Cover and cook for another 5 to 7 minutes (or until all the liquid is absorbed and the quinoa is cooked). Transfer the quinoa mix into a large bowl and allow to cool.

Meanwhile, chop vegetables, feta, cranberries, and herbs. Add all remaining ingredients to quinoa and toss well.


  • 250 ml (1 cup) quinoa
  • 310 ml (1¼ cup) chicken stock
  • 250 ml (1 cup) edamame beans, frozen
  • 375 ml (1½ cup) green cabbage, chopped,
  • 250 ml (1 cup) arugula
  • 1 yellow or orange pepper, diced
  • 250 ml (1 cup) cherry tomatoes, halved
  • 80 ml (1/3 cup) dried cranberries, loosely chopped
  • 125 ml (½ cup) feta cheese, crumbled
  • Juice of half a lemon
  • 45 ml (3 tbsp.) fresh coriander, finely chopped
  • 45 ml (3 tbsp.) fresh basil, finely chopped
  • Salt and pepper to taste

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