Edamame Bean Dip with Parmesan Straws

Preparation info
  • Serves


    • Difficulty


Appears in
The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

This delightful, creamy dip, served with crispy Parmesan pastry straws, would make a perfect beginning to a drinks party or summer barbecue. Edamame beans are young soya beans and are usually sold frozen. They are a rich source of isoflavines, so when they are teamed up with quinoa they create an appetizer that is full of protein.


For the Parmesan straws

  • 75 g/3 oz/ cup wholemeal (wholewheat) flour


  1. For the Parmesan straws, place the flour and quinoa flakes in a large bowl and mix with the grated Parmesan.
  2. Add the butter and, using your fingertips, rub in the fat until the mixture resembles fine breadcrumbs. Add just enough water to bind everything into a firm dough.
  3. Wrap the dough in clear film (plastic wrap) and chill in the refrigerator for 30