Quinoa, Edamame Beans and Hummus Salad – the Superfood Salad


Homemade Pret A Manger Superfood Salad – The recipe

When I lived in England, I developed an obsession (healthy!) for Pret A Manger and its salads, soups and fresh food – an alternative to the takeaways crowding Manchester city centre. So once I moved back to Italy, not only did I give up to my beloved Maltesers, but to one of the things I was most addicted to as well: the super duper Superfood Salad – a mix of sweet, spicy and sour tastes that literally won me over from day 1.

Now, this delish was long buried in my mind, but the other day I randomly found myself in front of a picture of it and, since I couldn’t go out in Manchester on the hunt for it, I thought “you know what? I’m gonna make my own bowl of it!”.

So here it is, the recipe of my homemade Superfood Salad, inspired by Pret A Manger’s bestseller of all times: a fresh, summery and quick-to-cook dish for lunch!


The recipe: quinoa, edamame and hummus salad

Cooking time: 20 minutes

Yields: 3

Ingredients for 3 people

  • 1 head of lettuce
  • 300g of cherry or datterini tomatoes
  • 2 cucumbers
  • Edamame beans
  • Hummus
  • 50g of quinoa
For the dressing
  • 1 and a half lemon
  • 2 spoons of olive oil
  • Salt
Why not
  • Seed mix (pumpkin, sunflower, flaxseed, sesame…)
  • Cooked turnips cut in strips
  • Oreganon


Rinse the quinoa and bring to the boil a saucepan full of water. Once boiling, add salt and pour the quinoa, leaving to cook for about 12 mins (check the instructions anyways).

In the meantime, cut the cherry tomatoes (or datterini if you can get hold of them, as they are delish!), drain or cook the edamame beans (depending on what you can find in supermarkets: canned or frozen) and slice the cucumbers without peeling them.

As soon as the quinoa is ready, drain it and leave cooling under the water jet. Place all the ingredients together, add hummus (as much as you like)and squeeze the lemon. Top it up with olive oil and a pinch of salt.

If you feel fancy and want to stick to the original recipe, add seed mix and the strips of cooked turnips, sprinkle with oregano, and there you have it!

The end result is a tasty salad that blends together the sour touches of the lemon with the sweetness of edamame beans, perfectly balancing out fresh veggies and spicy hummus. It truly is delicious.


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