Quinoa Edamame Salad
Ready in 30 minutes, this quinoa edamame salad recipe is a colorful and flavorful salad that works well as a dinner side dish, a summer BBQ, or a lunch meal prep idea.
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Prep Time: 15 minutes -
Cook Time: 15 minutes
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Total Time: 30 minutes
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Yield: 6 servings 1x -
Category: Salads -
Method: Stovetop
Category:
Method:Ingredients
Salad:
- 3/4 cup quinoa, uncooked
- 2 cups frozen edamame, thawed
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 2 green onions, thinly sliced
- 1/4 cup cilantro, finely chopped
Sesame Ginger Dressing:
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey, or maple syrup
- 1-inch ginger root, minced or grated
- 1 clove garlic, minced or grated
- Salt, as needed
- Sesame seeds, to serve (optional)
Instructions
- Fill a saucepan with water and bring to a boil. Once boiling, add a generous pinch of salt and uncooked quinoa and cook for 15 minutes, or as per package directions, until tender. Once cooked, strain the warm quinoa in a fine mesh colander, rinse under cold water to cool, and shake the colander to remove as much excess water as possible.
- While the quinoa is cooking, chop the veggies and prepare the dressing. In a small bowl or jar, add the sesame oil, olive oil, rice vinegar, soy sauce, honey, grated ginger, and grated garlic, and whisk until well combined. Taste, adjust seasoning as needed, then set it aside.
- Once the quinoa is cooked and cooled, prepare the salad. In a large mixing bowl, add the cooked quinoa, thawed edamame, bell pepper, shredded carrot, shredded cabbage, green onion, and cilantro, and toss to combine.
- Pour the dressing over the cold quinoa salad and toss again to combine. Taste the salad and adjust the seasoning with additional salt and pepper as needed, and top with extra cilantro and sesame seeds as desired.
- The quinoa edamame salad can be served immediately or stored in an airtight container for up to 4 days.
Notes
To Use Cooked Quinoa: Swap the dry quinoa for 2 1/4 cups of cooked quinoa. Skip step #1 and add the quinoa as per instructions in step #3.
To Use Ground Ginger: Swap the ginger root for 1 teaspoon of ground ginger and add it in step #2.
To Use Garlic Powder: Swap the garlic clove for 1/2 teaspoon of garlic powder and add it in step #2.
Nutrition
- Serving Size: 1 serving
- Calories: 235 calories
- Sugar: 7 grams
- Fat: 13 grams
- Carbohydrates: 25 grams
- Fiber: 5 grams
- Protein: 8 grams
Find it online: https://kaynutrition.com/quinoa-edamame-salad/
