This Edamame Quinoa Salad is a delicious and nutritious dish that combines protein-rich edamame beans, quinoa, and crisp, vibrant vegetables. The savory peanut sauce coats every bite, adding a burst of flavor and richness to the dish.
Say hello to the salad of the summer! Edamame Quinoa Salad is a healthy and delicious dish that combines the protein-rich goodness of edamame beans with the nutty flavor of quinoa. It's a great option for a light lunch, a side dish, or even a main course. Here's a simple recipe to make Edamame Quinoa Salad.
For other summer salad recipes, check out Gado Gado Tempeh Salad, Green Goddess Salad with Japanese Flavors and Vietnamese Mango Salad!
Ingredients
This recipe uses the following ingredients:
- Quinoa
- Cucumbers
- Carrot
- Red bell pepper
- Small red cabbage
- Edamame beans
For the sauce, you'll need:
- Peanut butter
- Soy sauce
- Sesame oil
- Sriracha
- Lime juice
Instructions
- Rinse the quinoa thoroughly under cold water to remove any bitter taste. Drain well.
- In a saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender. Remove from heat and let it cool.
- In a separate pot, boil water and blanch the edamame beans for about 3 minutes if using frozen beans, or 5 minutes if using fresh beans. Drain and rinse with cold water to stop the cooking process.
- In a large mixing bowl, combine the cooked quinoa, edamame beans, julienned or grated carrot, bell peppers, cucumber, and thinly sliced red cabbage.
- In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, maple syrup, and lime juice (or rice vinegar) until well combined. You can adjust the consistency of the sauce by adding a little water if needed.
- Pour the peanut sauce over the salad mixture and toss gently to coat all ingredients evenly.
- Taste and adjust the seasonings if needed.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!
Print📖 Recipe
Edamame Quinoa Salad with Peanut Sauce
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Diet: Vegan
Description
This Edamame Quinoa Salad combines protein-rich edamame beans, quinoa, and crisp, vibrant vegetables coated in a savory peanut sauce.
Ingredients
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup shelled edamame beans (fresh or frozen)
- 1 small carrot, julienned or grated
- 1 bell pepper (any color), diced
- 1 cucumber, diced
- ¼ small red cabbage, thinly sliced
Peanut Sauce:
- ¼ cup peanut butter
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp maple syrup
- 2 tbsp lime juice (or rice vinegar)
- 1 tbsp hot sauce (optional)
Instructions
- Rinse the quinoa thoroughly under cold water to remove any bitter taste. Drain well.
- In a saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender. Remove from heat and let it cool.
- In a separate pot, boil water and blanch the edamame beans for about 3 minutes if using frozen beans, or 5 minutes if using fresh beans. Drain and rinse with cold water to stop the cooking process.
- In a large mixing bowl, combine the cooked quinoa, edamame beans, julienned or grated carrot, diced bell peppers, diced cucumber, and thinly sliced red cabbage.
- In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, maple syrup, and lime juice (or rice vinegar) until well combined. You can adjust the consistency of the sauce by adding a little water if needed.
- Pour the peanut sauce over the salad mixture and toss gently to coat all ingredients evenly.
- Taste and adjust the seasonings if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Meal
- Method: mixing
- Cuisine: Japanese, Fusion
Nutrition
- Serving Size: 1
- Calories: 499
- Sugar: 15g
- Sodium: 1898mg
- Fat: 20.7g
- Saturated Fat: 3.6g
- Carbohydrates: 65.1g
- Fiber: 8.4g
- Protein: 19.9g
- Cholesterol: 0mg
Comments
No Comments