Bring medium saucepan of water to a boil. Add edamame and corn. Reduce heat to medium; simmer 3 to 4 minutes. Drain; set aside to cool. Meanwhile, gently squeeze pouch all over to break the rice ...

Authors, cooks, and advocates of a plant-based lifestyle. Use all of the delicious fresh vibrant produce in this light flavourful salad. Quinoa tossed through cucumber, rocket, edamame, broccoli ...

Make this colorful tabouli salad using amaranth and other simple ingredients. You will be happy to hear that amaranth is a complete protein which means it has all 9 essential amino acids in it.

Quinoa Tabbouleh is a traditional Middle Eastern salad made with quinoa instead of bulgur wheat. Tossed with tomatoes, cucumbers, parsley, mint, and lemon juice, it's a light and refreshing summer ...

or until the quinoa has absorbed the water. Stir in the edamame beans (if they are frozen they will defrost in the pan) and heat through for 5 minutes. Sprinkle the spring onions and parsley over ...