Vibrant, nourishing, and layered with crave-worthy crunch, this Quinoa Edamame Salad With Creamy Peanut Dressing feels like the ultimate “power lunch”—but delicious enough for dinner, too! Tender quinoa and protein-packed edamame form a hearty base, while crisp veggies bring bursts of color and freshness. The real star, however, is the creamy peanut dressing: savory, tangy, and just the right hint of sweetness. If you’re looking for a bowl that’s glossy with flavor and loaded with nutrient-rich ingredients, this salad is about to become your new favorite!
Ingredients You’ll Need
I love that every ingredient in this salad adds a pop of flavor, color, or satisfying crunch—nothing is extra, yet it comes together so easily! Here’s what you’ll need to create the irresistible layers in your Quinoa Edamame Salad With Creamy Peanut Dressing.
- Quinoa: Packed with protein and nutty flavor, quinoa is the hearty foundation of our salad.
- Water: Used to cook the quinoa to fluffy perfection.
- Shelled edamame: These little green gems add a delightful bite and a plant-based protein boost.
- Red bell pepper: Diced for juicy sweetness and vibrant color.
- Shredded carrots: For beautiful color and a subtle, earthy crunch.
- Green onions: Sliced thin, they bring a fresh, zippy note to every forkful.
- Fresh cilantro: Chopped cilantro brightens the whole salad with its herby lift.
- Roasted peanuts: Chopped and sprinkled for that irresistible nutty crunch.
- Sesame seeds (optional): A quick sprinkle on top elevates both texture and presentation.
- Creamy peanut butter: The base for our dreamy dressing, adding depth and silkiness.
- Soy sauce: For umami flavor and a salty punch to balance the dressing.
- Rice vinegar: Adds a zing of acidity to cut richness and perk up the flavors.
- Maple syrup or honey: Just a touch of natural sweetness to round everything out.
- Toasted sesame oil: A drizzle imparts toasty, aromatic magic.
- Garlic: Minced fresh—because there’s nothing like the zing of real garlic!
- Fresh ginger: Grated to give the dressing a subtle warmth and extra kick.
- Warm water: A few splashes helps the dressing reach that perfect creamy consistency.
How to Make Quinoa Edamame Salad With Creamy Peanut Dressing
Step 1: Cook and Cool the Quinoa
Start with rinsing your quinoa well under cold water to remove any bitterness. Add it to a medium saucepan with the water, then bring to a boil. Once it’s boiling, reduce the heat, cover, and let it simmer for about 15 minutes. When the water’s absorbed, take it off the heat, let it sit for 5 minutes, then fluff it up with a fork. Give it time to cool completely—this ensures your salad turns out light and fluffy, not steamy.
Step 2: Prep the Salad Base
While the quinoa’s cooling, assemble the rest of the salad. In a big mixing bowl, add your cooked, cooled edamame, juicy diced red bell peppers, crisp shredded carrots, sliced green onions, and herby cilantro. Once your quinoa is ready, toss it in, along with the roasted peanuts. You’ll love how these textures and flavors meld!
Step 3: Whisk Up the Creamy Peanut Dressing
In a separate, smaller bowl, get whisking: combine creamy peanut butter, soy sauce, rice vinegar, maple syrup (or honey), toasted sesame oil, freshly minced garlic, and grated ginger. Start adding warm water a tablespoon at a time, whisking as you go, until the dressing is smooth and pourable. Taste and adjust to match your personal balance of savory, sweet, and zingy.
Step 4: Toss and Finish
Pour all that dreamy peanut dressing over the bowl of quinoa, edamame, and veggies. Gently toss until everything is evenly coated and glossy. Just before serving, sprinkle sesame seeds over the top for a delicate crunch and a pretty finish—your Quinoa Edamame Salad With Creamy Peanut Dressing is now ready to enjoy!
How to Serve Quinoa Edamame Salad With Creamy Peanut Dressing
Garnishes
I adore finishing this salad with a shower of extra cilantro leaves, a handful of chopped peanuts, and a sprinkle of toasted sesame seeds. For anyone who enjoys a kick, thinly sliced chili or a dash of sriracha on top turns up the heat perfectly.
Side Dishes
While this salad is hearty enough to shine solo, it pairs beautifully with grilled skewers, miso soup, or a simple bowl of steamed jasmine rice. For lunchboxes or potlucks, serve alongside summer rolls or fresh fruit for a satisfying, balanced meal.
Creative Ways to Present
If you want to take your Quinoa Edamame Salad With Creamy Peanut Dressing up a notch, try piling it into lettuce cups, layering it in mason jars for easy meal prep, or serving it atop a bed of mixed greens. It even makes an amazing filling for veggie wraps!
Make Ahead and Storage
Storing Leftovers
This salad is a meal-prepper’s dream—it keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors meld as it sits, making leftovers arguably even tastier the next day!
Freezing
Since the vegetables are best raw and crisp, freezing this salad isn’t recommended. The texture can change dramatically and the veggies may turn mushy. If you must, freeze just the cooked quinoa and edamame, then add the rest fresh when ready to serve.
Reheating
This salad is designed to be enjoyed chilled or at room temperature, making it effortlessly easy for busy days or meal prepping. If you prefer a slightly warm version, briefly microwave individual servings before adding any garnishes, but don’t overheat or you’ll lose that signature crunch.
FAQs
Can I make the Quinoa Edamame Salad With Creamy Peanut Dressing ahead of time?
Absolutely! This salad keeps its texture and punchy flavors for up to three days in the fridge, making it ideal for meal prepping or entertaining.
What can I substitute for edamame?
If you can’t find edamame, try blanched green peas or even chickpeas for a fun twist—both offer a satisfying texture while keeping the salad protein-rich.
Is the dressing gluten-free?
It can be! Just swap regular soy sauce for tamari or coconut aminos, and your Quinoa Edamame Salad With Creamy Peanut Dressing will be entirely gluten-free.
How can I make this salad spicy?
Stir a drizzle of sriracha or a pinch of red pepper flakes into the peanut dressing, or add thinly sliced fresh chili on top to bring in a warming heat.
Can I add other veggies?
Yes—feel free to experiment with chopped cucumber, thinly sliced purple cabbage, or even baby spinach for added crunch and color. The salad is flexible and welcomes personalization!
Final Thoughts
If you’re looking for a dish that’s every bit as satisfying as it is nourishing, give this Quinoa Edamame Salad With Creamy Peanut Dressing a try. It’s a meal brimming with freshness, flavor, and texture—perfect for busy weeknights, meal prepping, or whenever you need a bowl of pure feel-good food!
Print
Quinoa Edamame Salad With Creamy Peanut Dressing Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad, Main Course
- Method: Stovetop, No-Bake
- Cuisine: Asian-Inspired
- Diet: Vegetarian, Vegan, Gluten-Free
Description
This Quinoa Edamame Salad with Creamy Peanut Dressing is a delicious and satisfying meal that’s perfect for lunch or a light dinner. Packed with protein, fiber, and flavor, this salad is sure to become a favorite in your meal rotation.
Ingredients
- 1 cup quinoa (uncooked)
- 2 cups water
- 1 1/2 cups shelled edamame (cooked and cooled)
- 1 red bell pepper (diced)
- 1 cup shredded carrots
- 3 green onions (sliced)
- 1/4 cup chopped fresh cilantro
- 1/4 cup roasted peanuts (chopped)
- 1 tablespoon sesame seeds (optional)
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon toasted sesame oil
- 1 clove garlic (minced)
- 1 teaspoon grated fresh ginger
- 2–3 tablespoons warm water (to thin)
Salad:
Dressing:
Instructions
- Rinse the quinoa: Thoroughly rinse the quinoa under cold water. Combine with 2 cups of water in a medium saucepan.
- Cook the quinoa: Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Remove from heat and let sit for 5 minutes. Fluff with a fork and allow to cool.
- Prepare the salad: In a large bowl, combine the cooled quinoa, edamame, red bell pepper, carrots, green onions, cilantro, and peanuts.
- Make the dressing: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger. Thin with warm water as needed.
- Combine and serve: Pour the dressing over the salad, toss to coat, and sprinkle with sesame seeds if desired. Serve chilled or at room temperature.
Notes
- You can prep this salad ahead—it keeps well in the fridge for up to 3 days.
- Add chopped cucumber or purple cabbage for extra crunch.
- For a spicy kick, mix a dash of sriracha into the dressing.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 17g
- Cholesterol: 0mg
