Quinoa Salad with Edamame and Black Rice

Ingredients

• 250 g cherry tomatoes (6 pieces)
• Salt
• 150 g black whole grain rice
• 250 g quinoa
• 400 g carrots (2 large carrots)
• 20 g Ginger
• 1 onion
• 2 Garlic cloves
• 2 red chili peppers
• 10 g coriander (0.5 bunch)
• 200 g edamame (frozen; Asian grocery store)
• 30 g watercress (3 handfuls)
• 2 cucumber slices
• 3 tbsp Sesame oil
• 2 tbsp rice vinegar
• 2 tbsp Soy sauce
• 200 ml coconut milk
• 1 Lime (juice)

Instructions

1. 1.

   Clean, wash, halve, and if necessary quarter the tomatoes. Place on a parchment-lined baking sheet, sprinkle with salt, and roast in a preheated oven at 170 °C (150 °C fan‑forced; gas: level 2) for 30–35 minutes until dry or roasted.

2. 2.

   Meanwhile, bring rice to a boil in 2½ times its volume of salted water according to package instructions, then simmer gently for about 30 minutes. Let cool.

3. 3.

   Rinse the quinoa under running water, then cook it with 2½ times its volume of salted water for about 15 minutes over low heat until al dente. Cool.

4. 4.

   While the rice and quinoa finish, grate the carrots finely. Peel and finely chop ginger, onion, and garlic. Wash the chili peppers and slice them into thin rings. Rinse coriander, pat dry, and pluck the leaves. Boil edamame in salted water for 2–3 minutes, shock in ice water, and drain well. Wash and pat dry the watercress. Peel, wash, and cut cucumbers into larger sticks. Blend coconut milk with lime juice, salt, and pepper using a hand blender.

5. 5.

   In a large bowl, combine quinoa, rice, carrots, ginger, onion, garlic, sesame oil, salt, rice vinegar, and soy sauce. Fold in the chili rings, coriander leaves, and edamame. Arrange cucumber sticks and watercress on salad bowls. Spoon the quinoa mixture over them and top with roasted tomatoes. Serve the coconut sauce separately alongside the salad.