Embrace the crunch and freshness of our quinoa edamame salad with a delicious Asian Salad Dressing. This recipe combines protein-packed quinoa and edamame with crisp, colorful veggies. The kicker? A homemade Asian-inspired vinaigrette that pulls it all together. It's an easy, versatile dish that's perfect for a quick lunch or a standout side at dinner parties. With its vibrant flavors and wholesome ingredients, this salad is more than just a meal; it's a healthy culinary experience. Let's get started!
Along with these ingredients, you'll find a rainbow of other vegetables that boost the fiber content, making it a well-rounded meal or side dish that leaves you feeling satisfied without any heaviness.
The salad dressing, a delightful mix of tangy, sweet, and savory (inspired by our garlic edamame recipe), is quick to whip up and adds a dynamic layer of flavor that beautifully complements the earthy quinoa and the fresh crunch of the veggies.
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💚 Why you will love it
- Nutrient-Rich and fiber-filled
- Hydration and Freshness
- Great for meal prep and batch cooking
- Easy, Flexible, and protein-packed
- Flavorful Dressing
🧾 Ingredients
For the salad
- Shelled Edamame: provides a healthy dose of protein, fiber, and plenty of health benefits, adding a hearty element to the salad, and its slightly nutty flavor complements the other ingredients well.
- Red Bell Pepper: This ingredient adds a burst of vibrant color to the dish, along with a sweet, slightly tangy flavor and a crunchiness that contrasts nicely with the other textures.
- English Cucumber is included for its refreshing crispness and hydration, contributing to the salad's overall light and fresh feeling.
- Quinoa is a superfood that serves as the base of this salad, providing a subtle nutty flavor, protein, and other key nutrients.
- Peanuts: Adding peanuts gives the salad an extra crunchy texture, enhancing its texture, and its slightly salty taste balances out the other flavors.
- Fresh cilantro: imparts a unique, fresh taste and aroma to the salad, elevating the overall flavor profile.
- Green Onions (optional): When added, green onions contribute a mild sharpness and bite, increasing the depth of flavors in the salad.
- Sesame Seeds (optional): These can be sprinkled on top to add a delicate crunch and a subtle nutty flavor, as well as a visually appealing touch.
For the Vinaigrette
- Toasted Sesame Oil: This forms the base of the vinaigrette, helping blend all other ingredients while also adding a smooth, rich flavor.
- Tamari: to make this salad gluten-free, opt for tamari, a gluten-free alternative to soy sauce; tamari adds a deep, savory umami flavor to the dressing, enhancing the Asian-inspired taste.
- Rice Wine Vinegar: rice vinegar imparts a subtle tanginess to the vinaigrette, balancing out the oil and tamari and brightening up the overall flavor.
- Sriracha Sauce: adds a hint of spice to the dressing, elevating the other flavors and bringing some heat to the salad.
- Maple Syrup: subtly sweetens the dressing, balancing the tangy and spicy flavors.
- Garlic Powder: provides a savory depth to the dressing, giving it a fuller, richer taste.
- Ground Ginger: lends a slightly spicy, sweet, and zesty note to the dressing, enhancing its complexity and complementing the Asian flavor theme.
Substitutions
| Original Ingredient | Suggested Substitution |
|---|---|
| Red Bell Pepper | Yellow, Orange, or Green Bell Peppers |
| Cucumber | Zucchini |
| Quinoa | Couscous or Bulgur Wheat |
| Peanuts | Sliced Almonds, Sunflower Seeds, or Cashew Pieces |
| Cilantro | Parsley |
Vinaigrette's subs
| Original Ingredient | Suggested Substitution |
|---|---|
| Toasted Sesame Oil | Extra Virgin Olive Oil, Sunflower Seed Butter, Canola, or Sunflower Oil |
| Gluten-free Tamari | Soy Sauce, Coconut Aminos, or White Miso Paste |
| Rice Vinegar | Apple Cider Vinegar or White Wine Vinegar |
| Sriracha Sauce | Red Pepper Flakes or Any Hot Sauce |
🍽 Equipment
You don't need any fancy equipment to make this salad. Just a saucepan to make quinoa and edamame beans, a small bowl to mix the dressing's ingredients, and a large bowl to combine everything!
🔪 Instructions
- Chop the red bell pepper, cucumber, and
- Combine all the salad dressing ingredients in a bowl.
- Add all the salad ingredients to a large mixing bowl or directly into your serving bowl.
- Drizzle the dressing into the salad. Garnish with fresh cilantro and toasted sesame seeds.
- Drizzle the dressing into the salad. Garnish with fresh cilantro and toasted sesame seeds.
- Add optional toasted sesame seeds and green onion tops to garnish.
Hint: instead of cooking frozen edamame, you can put it under hot running water to have them readily available in a couple of minutes.
💡 Expert tips
- You can make the salad ahead and leave it in the refrigerator overnight if you want to use it as a meal prep option for lunch tomorrow; add the dressing right before consuming it so the salad doesn't get soggy.
- The dressing can remain consumable and stored in the refrigerator for about a week.
- You can use store-bought canned edamame or cooked quinoa to reduce the steps only to chop vegetables, combine the dressing ingredients, and mix everything up!
- For a well-balanced vinaigrette, aim to follow the rule of using 1 part vinegar to 2 parts oil or fats.
🥢 How to serve
This salad can be served as a main or side dish. The amount per serving can be varied.
You can also use the salad dressing with other veggies or salads such as vegan coleslaw or broccoli slaw.
📖 Variations
Try using lime juice to add a hint of extra acidity to the dish.
To transform the salad dressing into a peanut sauce, try adding a tablespoon of peanut butter. In this case, skip the chopped peanuts so the peanut butter doesn't overpower the rest of the ingredients.
Just as with the original vinaigrette, drizzle the peanut dressing into the fresh ingredients right before consuming.
Use leftover roasted edamame and add them to this salad to revive them.
❓ FAQ
You can typically find edamame in the frozen vegetable section of most grocery stores. You can find both shelled and whole frozen edamame beans. If your grocery store carries fresh produce, you may also find fresh edamame in the fresh produce section. If they have an Asian food section, check there too, as edamame is commonly used in Asian cuisine.
Canned edamame beans are already cooked and ready to eat. They can be eaten straight from the can or heated up, depending on your preference and how you plan to use them. However, it's always a good idea to rinse canned beans under cold water to remove any excess sodium or preservatives before using.
🥡 Storage
Store this edamame salad in a BPA-free, tightly sealed, airtight container in the fridge for up to 3 days.
📚 More vegan salad recipes
Venture into the heart of Hawaiian cuisine with our vibrant vegan poke bowl , brimming with fresh, wholesome ingredients and dressed in a sensational sauce, it's a light yet satisfying dish that's perfect for a healthy lunch or dinner.
Treat your palate to the enticing contrasts in our Tofu Rice Bowl, featuring Crispy Teriyaki Tofu Puffs and Jasmine rice. This bowl strikes the perfect balance of crunchy, savory, and sweet, promising a super affordable culinary experience that you'll savor to the last bite.
Craving more quinoa goodness? Dive into our vibrant kale and quinoa salad, a perfect blend of textures and flavors that'll keep you coming back for more.
Last but not least, try our green edamame hummus, made without chickpeas; it is a much lighter option than the former traditional one.
Looking to add some zing to your meal? Give our speedy and flavorful marinated mushroom salad a whirl! It's a breeze to prepare in mere minutes, and the freshness of the ingredients will leave your taste buds dancing with delight. Don't miss out on this quick and tasty sensation!
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
🎥 Video
📋 Recipe
Easy Quinoa Edamame Salad
Ingredients
For the Salad:
- 12 oz shelled edamame
- 1 red bell pepper diced. About 10 oz.
- 1 ½ cup English cucumbers diced, English, or Persian. About 8 oz.
- ⅔ cup quinoa uncooked, or 2 cups cooked
- ½ cup peanuts chopped
- ¼ cup cilantro loosely packed, chopped
- 2 green onions only tops, sliced thin (optional)
- 1 tablespoon sesame seeds optional, to garnish (optional)
For the Vinaigrette:
- 4 tablespoon toasted sesame oil or extra virgin olive oil
- 2 ½ tablespoon tamari or soy sauce
- 1 ½ tablespoon rice wine vinegar
- 2 tablespoon sriracha sauce
- 3 teaspoon maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
Directions
- Cook the Edamame: Bring a medium pot of water to a boil. Add the edamame and cook for about 5 minutes, until they are bright green and tender. Drain and allow to cool. Once cool, remove the beans from their pods and set aside.
- Cook the Quinoa: In another pot, add the quinoa and double the amount of water (1 cup). Bring to a boil, then lower the heat to a simmer, cover, and allow it to cook for about 15 minutes or until all the water is absorbed and quinoa is fluffy.
- Prepare the Vinaigrette: In a small bowl, combine the oil, tamari or soy sauce, apple cider vinegar, garlic powder, ground ginger, maple syrup, and sriracha. Whisk together until well combined.
- Assemble the Salad: In a large bowl, combine the cooked edamame beans, cooked quinoa, diced bell pepper, chopped peanuts, cilantro, diced cucumber, and sliced green onions. If using, add the sesame seeds as well.
- Dress the Salad: Pour the prepared vinaigrette over the salad mixture. Toss well to combine, ensuring everything is well coated in the vinaigrette.
- Serve: You can serve this salad immediately, or you can let it sit in the refrigerator for an hour or so to let the flavors meld together. It can be served cold or at room temperature.Enjoy!
Video
Notes
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Choclette
What a fab combination of flavours and textures. Love the freshness and crunch and I'm always up for quinoa. As for that vinaigrette, just wow! Luckily, I can report that everyone loved this quinoa edamame salad, it wasn't just me. But then your recipes have not let me down yet.
Gus
Thank you so much, Choclette, for your glowing 5-star review! We're thrilled to hear that our Salad delighted your taste buds. It's fantastic to know that everyone loved the salad, too. We strive to consistently deliver exceptional recipes, and your kind words. Thank you for your trust in our recipes, and we can't wait to continue impressing you with more delicious creations!
Holly
This is an amazing salad! All the ingredients work so well together - and the dressing! *chef's kiss* I served some spring rolls n the side but honestly, I could have made a whole meal out of this salad. I will definitely make it again - thanks!
Gus
Thank you, Holly, for your glowing 5-star review! We're thrilled to hear that you loved our salad. Your idea of pairing it with spring rolls sounds delicious! We're delighted that our salad could stand out as a satisfying meal on its own. We appreciate your support and can't wait for you to enjoy it again. Happy cooking!
Cindy
This is now my go-to salad for summer! Yum!
Sandhya S
A refreshing and healthy salad option! The combination of quinoa, edamame, and the Asian dressing is a winner
Diana Reis
This salad is so tasty. I'm making another big batch for meal prep next week.
Elizabeth
I love quinoa and am a big fan of edamame, so this recipe is right up my alley! I like how the vinaigrette is made with maple syrup instead of sugar as a healthier alternative. Delicious!
TAYLER ROSS
I made this salad for lunch today and I have to say it might be one of my new favorites! So fresh tasting and easy to make!
Gus
That's great, Tayler! Thank you for your review!