Ingredients for 4 people, 451 kcal pp

• 120 g quinoa
• 300 g shelled edamame/soybeans (fresh or frozen)
• 1 kilo courgette (or buy readymade courgette noodles)
• 1 small tbsp olive oil
• 250 g chestnut mushrooms
• 300 g red cabbage
• 1 red chili pepper
• 3 spring onions
• 200 g raw vegetables (e.g. bell pepper, white cabbage, onion, carrot)
• 20 g coriander
• 40 g peanuts (unsalted)
• 1 lime
• 2 tbsp soy sauce
• 1 tsp grated ginger

Preparation:

Boil the quinoa as indicated on the packaging. If you’re using frozen edamame, add them to the boiling quinoa for the last 4 minutes. Meanwhile, make the courgette noodles using a spiraliser. Heat the olive oil in a pan and brown the mushrooms. Chop the red cabbage, the red chili pepper and the spring onions finely, and chop the peanuts and the coriander coarsely. Mix everything together in a very large bowl and squeeze the lime juice on top. Add the soy sauce and grated ginger and toss everything well.