Edamame quinoa salad
Bursting with flavors and textures, this easy Asian-style edamame quinoa salad is something you cannot miss. It's a vegan salad with a rich, creamy peanut butter dressing that escalates its deliciousness. You can prepare it in just 25 minutes and can enjoy it as a salad as well as a light meal.
Servings 4
Calories 446kcal
Equipment
- 1 cooking pot with lid
- 1 Large salad bowl
- 1 small bowl
- Knife and chopping board
- 1 small grater
Ingredients
- 1 cup uncooked quinoa
- 1 cup frozen edamame shelled
- 1 medium-sized carrot chopped into small pieces
- 1 medium-sized red bell pepper chopped into small pieces
- 1 cup bean sprouts
- A handful of fresh cilantro roughly chopped
- 2 stalks of green onion finely chopped
- ½ cup roasted peanuts
- 2 tablespoons roasted white sesame seeds
- 2+¼ cups of water
Ingredients for salad dressing
- 2 cloves garlic minced
- ½ inch piece of ginger grated
- Juice of 1 large juicy lime around 3-4 tablespoons, adjust to taste
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon coconut sugar/ palm sugar/ brown sugar
- 1 teaspoon chili flakes adjust to taste
- ¼ teaspoon ground black pepper
- Salt to taste
Instructions
- Rinse quinoa well and put it in a cooking pot. Add water and cook uncovered for 10 minutes.
- Add shelled edamame, mix, and cook uncovered for another 4-5 minutes or until the water dries up.
- Turn off the heat and cover the pot with a tight light. Do not open the lid for at least 5 minutes. After that, remove the lid and fluff quinoa with a fork. Keep the quinoa aside and allow to it reach room temperature.
- Put all the salad dressing ingredients in a small bowl. Whisk until everything gets mixed well and you get a creamy dressing.
- Take a large salad bowl. Put the chopped vegetables, herbs, bean sprouts, roasted peanuts, sesame seeds, quinoa, and edamame into the bowl. Pour salad dressing on top. Gently toss. Check and adjust the seasonings.
Video
Notes
- The quinoa-to-water ratio should be 1:2. However as I have also cooked edamame with quinoa, I have added an additional ¼ cup of water.
- I have used frozen edamame which gets cooked very fast. If you are using fresh edamame, it will take longer to get cooked so add it along with the quinoa.
- Cool the quinoa completely before mixing so the vegetables stay crisp.
- Toast the sesame seeds for extra flavor.
- Add roasted peanuts or cashews for crunch.
- For extra protein, add baked tofu.
- Feel free to add other ingredients that go well in Asian salads like chopped mango, pineapple, crispy wantons, snowpeas, napa cabbage etc.
- Want it spicy? Add extra sriracha or chili flakes.
- A little avocado added just before serving makes the salad extra creamy.
- More recipe tips, tricks, and variation suggestions are shared in the post above, please follow them to make this recipe.
Nutrition
Calories: 446kcal | Carbohydrates: 48g | Protein: 21g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Sodium: 466mg | Potassium: 863mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3700IU | Vitamin C: 44mg | Calcium: 138mg | Iron: 5mg