Wash the quinoa in a sieve under cold running water. Put into a medium pan, add 500ml (17fl oz) water and bring to the boil. Cover and simmer for 10min or until the grains are tender. Cool for 15min.
Step 2
Fluff up the cooled quinoa with a fork and put into a large bowl. Mix through the edamame beans, onion, greens, tomatoes, cabbage and yellow pepper.
Step 3
In a small bowl, mix together the dressing ingredients and toss through the salad. Check the seasoning. Garnish with the pumpkin seeds and almonds, and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
