Easy Quinoa Edamame Salad

quinoa edamame salad with asian salad dressing served in a large bowl with two wooden serving spoons.

5 from 14 votes

Experience the refreshing crunch and vibrant flavors of our Quinoa Edamame Salad with Spicy Vinaigrette. This nutrient-packed, plant-based salad combines hearty quinoa, crisp edamame, and an array of fresh veggies with a zesty homemade vinaigrette for a wholesome, delicious meal. Perfect for summer barbecues or as a nutritious lunch option.

Prep Time20

Cook Time5

Total Time25

Course: Appetizer, Main Course, Salad, Side Dish

Cuisine: Asian-Inspired

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: asian dressing, asian vinaigrette, edamame, healthy salad dressing, protein salad, spicy pasta, Vinaigrette

Season: Spring Recipes, Summer Recipes, Year Round

Diet: Gluten-Free, Refined Sugar-Free, Vegan, Vegetarian, Whole Food Plant-Based

Method: Meal-Prep, Steamed or Boiled

Ingredient Group: Beans & Legumes, Fruit, Dried Fruit & Nuts, Grain Recipes, Spices, Vegetable Recipes

Servings: servings

Calories: 434kcal

Author: Gustavo De Obaldia

Equipment

Large saucepan (affiliate link)
measuring spoons (affiliate link)
Mason Jars (small) (affiliate link)

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

Cups - Metric

Instructions

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

If you buy whole edamame beans, plan for extra 20 minutes for removing the shells.

Nutrition