Name: Quinoa Edamame Salad With Creamy Peanut Dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: 1 cup quinoa, rinsed; 1 1/2 cups water or vegetable broth (for cooking quinoa); 1 cup shelled edamame (fresh or frozen); 1 medium cucumber, diced; 1/2 red bell pepper, diced; 1/4 red onion, finely chopped; 1/4 cup fresh cilantro, chopped (optional); 1 tablespoon sesame seeds (optional); 1/4 cup peanut butter (smooth or crunchy); 2 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon rice vinegar (or apple cider vinegar); 1 tablespoon maple syrup or agave nectar; 1 tablespoon sesame oil; 1 teaspoon grated fresh ginger; 1 clove garlic, minced; 1-2 tablespoons water (to thin the dressing, as needed)

Description

This Quinoa Edamame Salad with Creamy Peanut Dressing is a vibrant, nutritious, and flavorful salad packed with protein, fiber, and fresh ingredients. The nutty, creamy peanut dressing perfectly complements the quinoa, edamame, and crisp vegetables, making this salad a perfect option for lunch, dinner, or as a side dish for your next gathering. It’s quick to make, and vegan-friendly!

Ingredients

Scale

For the Salad:

1 cup quinoa, rinsed
1 1/2 cups water or vegetable broth (for cooking quinoa)
1 cup shelled edamame (fresh or frozen)
1 medium cucumber, diced
1/2 red bell pepper, diced
1/4 red onion, finely chopped
1/4 cup fresh cilantro, chopped (optional)
1 tablespoon sesame seeds (optional)

For the Peanut Dressing:

1/4 cup peanut butter (smooth or crunchy)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar (or apple cider vinegar)
1 tablespoon maple syrup or agave nectar
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
1–2 tablespoons water (to thin the dressing, as needed)

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Instructions

1. Cook the Quinoa:
  In a medium pot, bring 1 1/2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, and cover. Cook for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat, fluff with a fork, and let it cool.
2. Prepare the Edamame:
  If using frozen edamame, cook according to package instructions (typically boiling for 3-5 minutes). Drain and set aside to cool. If using fresh edamame, steam or blanch them for 2-3 minutes until tender, then drain and cool.
3. Prepare the Salad Veggies:
  While the quinoa and edamame are cooling, dice the cucumber, red bell pepper, and red onion. Chop the cilantro (if using) and set aside.
4. Make the Peanut Dressing:
  In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, grated ginger, and minced garlic. Gradually add 1-2 tablespoons of water until the dressing reaches your desired consistency. It should be creamy but pourable.
5. Assemble the Salad:
  In a large mixing bowl, combine the cooked and cooled quinoa, edamame, diced cucumber, red bell pepper, and red onion. Pour the creamy peanut dressing over the salad and toss gently to coat everything evenly.
6. Garnish and Serve:
  Garnish with chopped cilantro and sesame seeds if desired. Serve immediately, or refrigerate for up to 2 days to allow the flavors to meld.

Notes

This salad can be made ahead of time and stored in the fridge for a quick meal prep option. The dressing can be stored separately if you prefer to keep the salad fresher for longer.
Add extra protein by tossing in some grilled chicken, tofu, or chickpeas for a heartier meal.
If you prefer a little heat, add a pinch of chili flakes or a dash of sriracha to the dressing.
For a gluten-free version, ensure that the soy sauce is gluten-free (use tamari).

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad, Dessert, Side Dish
Method: Stovetop
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 600mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 12g
Cholesterol: 0g