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1.
Rinse quinoa with water and cook together with brown rice (with double the amount of water). Boil edamame in salted water for about 5–10 minutes until tender. Let cooked quinoa and rice cool slightly, shell the cooked edamame and add. Finely grate the carrots.
2.
Mix all ingredients for the dressing, then stir in the chopped onion, garlic clove and parsley. The salad is good lukewarm or cold.
