Quinoa, ponzu and edamame salad

Name: Quinoa, ponzu and edamame salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 3
Ingredients: 150g quinoa; ½ vegetable stock cube; 200g edamame beans; ½ large cucumber, diced; 1 large carrot, coarsely grated; 2 red peppers, diced; 5 spring onions, sliced; 1 avocado, diced; 400g tin chickpeas; Sesame seeds to garnish; For the dressing; 3 tbsp sesame oil; 3 tbsp ponzu (or 2 tbsp light soy sauce and 1 tbsp lemon juice); 1 tbsp rice vinegar; 1 tsp honey (or agave nectar or maple syrup); Juice ½ lemon; 1 tsp finely grated ginger

Natalia Rudin
Chef and content creator

Published: 21 Jul 25
Updated: 21 Jul 25

Natalia Rudin’s quinoa, ponzu and edamame salad is the perfect easy, filling and healthy make-ahead lunch recipe. It’s packed with colourful, filling vegetables, protein-rich chickpeas and quinoa, and a zesty ponzu dressing.

The inspiration: “M&S used to do a salad like this and then for some very sad reason they discontinued it. I was beside myself, so I had to try recreating it. I think I’ve got pretty close because this salad is addictive!”
Make ahead: This is a great salad to make ahead, to pack up for work lunches and picnics, or to have ready in the fridge at home. Make to the end of step 4; keep in the fridge for up to 3 days. Add the sesame seeds to serve.
Easy swaps: To make this salad gluten-free, use gluten-free ponzu or soy sauce.

Browse more filling salad recipes.

Recipe taken from Cooking Fast And Slow by Natalia Rudin (Penguin Life £25) and tested by delicious.

Serves 3
Prep time 10 min. Cook time 20 min

Visit deliciousmagazine.co.uk to save recipe

Ingredients

150g quinoa
½ vegetable stock cube
200g edamame beans
½ large cucumber, diced
1 large carrot, coarsely grated
2 red peppers, diced
5 spring onions, sliced
1 avocado, diced
400g tin chickpeas
Sesame seeds to garnish

For the dressing

3 tbsp sesame oil
3 tbsp ponzu (or 2 tbsp light soy sauce and 1 tbsp lemon juice)
1 tbsp rice vinegar
1 tsp honey (or agave nectar or maple syrup)
Juice ½ lemon
1 tsp finely grated ginger

Method

Rinse the quinoa under cold water, put it in a saucepan with a lid, then add water until about a centimetre above the quinoa line. Add the stock cube and bring to the boil, then reduce the heat to low, put the lid on and let it simmer for 20 minutes until all the liquid has been absorbed.
Meanwhile, cook the edamame beans in a medium saucepan of boiling water for 5 minutes, then drain and plunge into cold water so they retain their green colour. Drain and pat dry.
Put the cucumber, carrot, peppers, spring onions and avocado in a bowl along with the cooked quinoa. Drain the chickpeas and add them too.
In a separate bowl, mix all the dressing ingredients, then pour over the salad and toss to coat.
Sprinkle with the sesame seeds, then serve.

Recipe from August 2025 Issue

Nutrition

Nutrition: per serving

Calories: 688kcals
Fat: 30g (4.7g saturated)
Protein: 28g
Carbohydrates: 64g (19g sugars)
Fibre: 23g
Salt: 1.3g

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