Quinoa, edamame and mango salad

After a few weeks of bypassing supermarket peaches sold for $14.99 / kg, it was exciting to see early summer produce at my local markets this morning. Peaches were available for $4.99 / kg and mangoes could be purchased for $1.49 each. Just within the realms of acceptable, particularly for November.

A fruit bowl with more than apples and pears!

With a mango begging to be used and a vague desire for quinoa, I decided to make another grain-based, fruit-sweetened, and edamame-containing salad. Today's dish gives a nod to the mango and wasabi sushi salad I ate at Giraffe restaurant in Solihull, and the strawberry containing spin off I made at home last month.

While sushi salad has a base of sticky rice, the quinoa in this dish was fluffy and light. It paired beautifully with the mango, and the mango provided just the right amount of sweetness to the salad. The chilli was subtle but enjoyable, and there was definitely no need for additional dressing.

As a bonus, I am already looking forward to the leftovers for lunch tomorrow!

Quinoa, edamame and mango salad

Makes 2 large or 4 side-dish serves

Vegan

Print recipe

Ingredients

1 cup uncooked quinoa

2 cups water

1 chilli, de-seeded (or to taste) and finely diced

1 cup shelled edamame beans

1 cup brocolli florets

1/4 cup bean sprouts

1/2 large or 1 small mango, chopped

1/4 cup watercress sprouts, optional

Method

Rinse the quinoa and then add to a saucepan with the 2 cups of water. Bring to the boil.

When the quinoa is boiling, reduce the heat and add the diced chilli. Simmer, covered, for 10 - 15 minutes.

While the quinoa is cooking, cook the edamame beans for 5 minutes in boiling water. Steam the brocolli for 5 minutes until just tender.

When the quinoa is cooked, add the bean sprouts, edamame beans, and brocolli. Stir through. Spoon into bowls and top with the chopped mango and watercress sprouts.

I am keen to see more summer fruit appear over the coming months (apricots! plums!), but this was a delightful re-introduction to the summer produce I love so much, and a perfect lunch for what has been actually been a rainy, rather than summery, Sunday.

I'm submitting this to Ricki's Wellness Weekend for the 8th to 12th November 2012.

What do you think of fruit in quinoa / rice dishes?

And for my fellow Australians - have you found much summer fruit yet?

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