If you’re craving something vibrant, nourishing, and bursting with flavor, this Quinoa Edamame Salad With Creamy Peanut Dressing Recipe is an absolute must-try. It brings together the nutty bite of quinoa, the fresh crunch of veggies, and the satisfying pop of tender edamame, all bathed in a rich, silky peanut dressing that elevates every forkful. This salad is perfect whether you want a quick lunch, a colorful side dish, or a wholesome meal that feels both light and decadent. I honestly can’t get enough of how these simple ingredients come together to create such a memorable plate.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this dish. Each one plays a crucial role, whether it’s adding texture, delivering fresh flavor, or creating the creamy peanut dressing that steals the show.
- 1 cup quinoa: The star grain that provides a fluffy, slightly nutty base packed with protein.
- 1 1/2 cups water or vegetable broth: Cooking quinoa in broth amps up the savory notes.
- 1 cup shelled edamame: These little green gems bring delightful bite and plant-based protein.
- 1 medium cucumber, diced: Adds a refreshing crunch and keeps the salad light.
- 1/2 red bell pepper, diced: Brightens the dish with sweetness and vibrant color.
- 1/4 red onion, finely chopped: Offers a subtle sharpness and depth of flavor.
- 1/4 cup fresh cilantro, chopped (optional): Adds a lively herbal lift if you enjoy a bit of freshness.
- 1 tablespoon sesame seeds (optional): For an extra nutty texture and a hint of toasty goodness.
- 1/4 cup peanut butter (smooth or crunchy): The creamy, flavorful base of the dressing that ties everything together.
- 2 tablespoons soy sauce (or tamari for gluten-free): Brings savory umami that balances the peanut butter.
- 1 tablespoon rice vinegar (or apple cider vinegar): Adds tang and brightens the dressing perfectly.
- 1 tablespoon maple syrup or agave nectar: A touch of sweetness to complement the savory elements.
- 1 tablespoon sesame oil: Enhances the Asian-inspired flavor profile with its rich aroma.
- 1 teaspoon grated fresh ginger: Offers a fresh, zesty kick that livens up the dressing.
- 1 clove garlic, minced: For that subtle punch of savory depth.
- 1-2 tablespoons water: To thin out the peanut dressing to your preferred consistency.
How to Make Quinoa Edamame Salad With Creamy Peanut Dressing Recipe
Step 1: Cook the Quinoa
Rinse your quinoa thoroughly under cold water to remove its natural bitterness. Bring 1 1/2 cups of water or vegetable broth to a boil, add the quinoa, cover, and simmer on low for about 15 minutes until it’s fluffy and the liquid is absorbed. Fluff with a fork and set aside to cool. This base is what gives the salad its satisfying heartiness.
Step 2: Prepare the Edamame and Veggies
If you’re using frozen edamame, steam or boil them until tender and then drain. Dice the cucumber and red bell pepper into bite-sized pieces, finely chop the red onion, and if you like, chop fresh cilantro. These vibrant veggies bring freshness and a range of textures that make the salad exciting to eat.
Step 3: Whisk Together the Creamy Peanut Dressing
In a small bowl, combine peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, grated ginger, and minced garlic. Whisk until smooth and creamy, then add 1-2 tablespoons of water gradually to reach your desired dressing consistency. This luscious dressing is the flavor powerhouse that soaks into every ingredient.
Step 4: Toss Everything Together
In a large bowl, combine the cooled quinoa, edamame, diced vegetables, and cilantro (if using). Pour the creamy peanut dressing over the salad, and toss well to ensure each bite is coated with that irresistible flavor. Sprinkle sesame seeds on top for a little extra crunch and toasted aroma before serving.
How to Serve Quinoa Edamame Salad With Creamy Peanut Dressing Recipe
Garnishes
Adding garnishes like chopped peanuts, extra cilantro, or thinly sliced scallions can elevate presentation and add nuanced textures. A squeeze of fresh lime juice brightens the whole dish even further, giving a fresh zing that balances the richness of the peanut dressing.
Side Dishes
This salad pairs wonderfully with grilled chicken or tofu for a filling meal. It’s also perfect alongside Asian-inspired dishes like steamed dumplings or miso soup. The nutty and fresh flavors complement these dishes beautifully without overpowering them.
Creative Ways to Present
Serve this quinoa salad in individual mason jars for an on-the-go lunch or display it colorful in a large glass bowl that shows off all the vibrant ingredients. You can even pack it in a bento-style container to brighten up your workday meals with its inviting layers and texture.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully in the refrigerator for 2 to 3 days. Store it in an airtight container and give it a quick toss before serving to redistribute the dressing and freshen the flavors.
Freezing
Because of the fresh vegetables and peanut dressing, freezing this salad is not recommended. The texture of the veggies and the creaminess of the dressing may change after thawing.
Reheating
This salad is best enjoyed cold or at room temperature. If you prefer, reheat the quinoa separately so you can mix it back with the veggies and dressing fresh to maintain the crispness and creaminess.
FAQs
Can I use dry roasted peanuts instead of peanut butter?
You could try grinding dry roasted peanuts with a little oil and water to make a paste, but peanut butter is key for the creamy texture that makes this dressing so rich and smooth.
Is this salad gluten-free?
Absolutely! Just be sure to use tamari or a gluten-free soy sauce to keep it safe for gluten-sensitive eaters.
Can I substitute edamame with another bean?
Yes, chickpeas or green peas can be used, but edamame provides a unique texture and flavor that’s hard to replicate in this salad.
How can I make this vegan-friendly?
This recipe is already vegan if you use plant-based sweeteners and gluten-free tamari for the soy sauce. It’s a delicious option for anyone eating plant-based.
Can I add protein to make it more filling?
Definitely! Grilled tofu, tempeh, or shredded chicken make excellent additions if you want a heartier meal while keeping the flavors balanced.
Final Thoughts
This Quinoa Edamame Salad With Creamy Peanut Dressing Recipe is a true gem—simple to make but packed with layers of flavor and textures that keep every bite interesting. Whether you whip it up for weekday lunches, a colorful side dish, or a light dinner, it’s sure to become one of your favorites. Give it a try, and enjoy that perfect harmony of fresh veggies, tender quinoa, and luscious peanut dressing that feels like a little celebration in every forkful.
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Quinoa Edamame Salad With Creamy Peanut Dressing Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and nutritious Quinoa Edamame Salad tossed with a creamy, flavorful peanut dressing. This light yet satisfying salad combines protein-rich quinoa and edamame with crisp fresh vegetables and a tangy, slightly sweet dressing perfect for a quick vegetarian meal or side dish.
Ingredients
Quinoa 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)
Creamy 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)
Instructions
- Cook Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and 1 1/2 cups water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and has absorbed all the liquid. Remove from heat and fluff with a fork.
- Cook Edamame: If using frozen edamame, cook according to package instructions, usually boiling for 3–5 minutes, then drain and cool. Fresh edamame can be steamed or boiled similarly until tender. Set aside to cool.
- Prepare Vegetables: Dice the cucumber and red bell pepper into small, bite-sized pieces. Finely chop the red onion and cilantro if using. Combine all the vegetables in a large mixing bowl along with the cooled quinoa and edamame.
- Make the Peanut Dressing: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, grated fresh ginger, and minced garlic. Add water a tablespoon at a time to thin the dressing to your desired consistency, whisking until smooth and creamy.
- Toss Salad: Pour the creamy peanut dressing over the quinoa and vegetable mixture. Toss gently to coat everything evenly. Taste and adjust seasoning if needed, adding more soy sauce for saltiness or maple syrup for sweetness.
- Garnish and Serve: Sprinkle sesame seeds and fresh cilantro over the top for garnish if desired. Serve immediately or chill in the refrigerator for 20-30 minutes to let flavors meld. Enjoy this wholesome salad as a light lunch, side dish, or vegetarian dinner option.
Notes
- For a gluten-free version, ensure to use tamari instead of soy sauce.
- If peanut allergies are a concern, try using almond butter or sunflower seed butter instead of peanut butter.
- Fresh ginger can be substituted with 1/4 teaspoon ground ginger if needed, but fresh is preferred for best flavor.
- This salad keeps well in the fridge for up to 2 days; add dressing just before serving if you want to keep the salad crisp.
- Add diced avocado or cherry tomatoes for extra texture and flavor variations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Vegetarian
