I spied this clever adaptation of Ottolenghi’s recipe in Milliemirepoix’s blog. The original recipe calls for young broad beans, which are not easy to find (unless you grow them), and also, having eaten broad beans before, I am unconvinced. Edamame (young soybeans), on the other hand, is delicious, and can be purchased as frozen shelled beans.
I also had almost all the ingredients in the kitchen or garden. My paltry harvest of radishes had to be supplemented from the supermarket.
The creamy avocado, spicy radish, tangy lemon and earthy cumin complements the nutty flavour of the quinoa and edamame beautifully. I couldn’t discern the chilli, so you may want to increase the quantity. The quinoa can be (and should be) cooked earlier in the day, so it has time to dry out. Otherwise, my hack is to dry it with paper towels. A bit messy, but it works reasonably well.
(Serve 10 as a starter, or 6 to accompany a meat dish)
450g (1 packet) shelled edamame
2 small ripe avocados (I used 1 ½ medium sized avocados)
200g radishes, cut into wedges
2 cloves garlic, crushed and chopped finely
75ml olive oil
¼ tsp chilli flakes
1 Tbsp ground cumin
a handful of basil leaves (use purple basil if you have them)
Salt and pepper to taste
Place the quinoa in a pot with plenty of water, and bring to the boil. Cook for 9 minutes, then drain using a fine sieve and rinse under cold water. I drained as much liquid as possible, then tipped the quinoa onto layers of paper towel to dry.
Blanch the edamame, then refresh in cold water, and leave to dry.
Segment the lemons into a large bowl by removing all the skin and pith off, then cutting out segments in between the membranes. Squeeze the remaining ‘skeleton’ of the lemon into the bowl to extract as much juice as possible.
Slice the avocados thinly. Add to the bowl, and toss gently to coat with the lemon juice. Add the dry quinoa, edamame, garlic, radishes, cumin, olive oil, chilli flakes, salt and pepper. Slice half the basil thinly and add to the bowl. Mix very gently, and season further to taste.
Transfer to a platter, and scatter the remaining basil before serving.