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
Scale
- 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
