Quinoa, Lentil, Broccoli & Edamame Salad

Quinoa, Lentil, Broccoli & Edamame Salad

Serves 4

For the dressing:

4 tbsp. fresh lemon juice

1 garlic clove, minced

1 tsp. dijon mustard

¼ tsp. sea salt

freshly ground black pepper

½ tsp. maple syrup

4 tbsp. olive oil

½ tsp. dried thyme

For the salad:

4 oz. (115g) uncooked quinoa

7 oz. (200g) cooked green lentils

½ head broccoli, cut into bite-sized pieces

5.2 oz. (150g) edamame beans

What you need to do

Cook the quinoa according to instructions on the packaging. Drain and place into a bowl with the lentils, broccoli and edamame beans, and stir to combine.

Place all the dressing ingredients into a small bowl, or jar, and mix until well combined.

Drizzle the dressing over the salad and serve.