Edamame and Brown Rice Salad

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Edamame and Brown Rice Salad

Recipe By Courtney Roulston

Ingredients

  • 1 ½ cups podded edamame soybeans

  • 3 cups baby spinach 

  • 250 g Coles cooked brown rice & quinoa ready to eat pouch

  • 2 medium Lebanese cucumber, sliced 

  • 1 avocado, peeled, sliced 

  • 4 red radish, sliced 

  • 1 nori seaweed sheet, toasted, sliced into matchsticks 

  • 1 tbs white sesame seeds, toasted 

Dressing

  • 1 tbs grated white onion 

  • 3 tbs tamari soy sauce 

  • 2 tbs rice wine vinegar 

  • 2 tsp maple syrup, Coles honey or white sugar 

  • 1 tsp Coles Asia sesame oil 

Method

  • Place the edamame into a pot of salted boiling water and cook for 4-5 minutes, or until tender. Add the baby spinach into the pot and stir for 20 seconds, or until wilted then drain and allow to cool slightly. 

  • Place the prepared rice and quinoa mixture into a shallow serving bowl. Gently toss through the edamame mixture, cucumber, avocado and radish through the rice.

  • Mix all the dressing ingredients together then spoon over the salad.

  • Arrange the nori and sesame seeds on top of the salad before serving. 

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