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
Scale
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
