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 minutesmins
Cook Time5 minutesmins
Total Time25 minutesmins
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
1 ½cupEnglish cucumbersdiced, English, or Persian. About 8 oz.
⅔cupquinoauncooked, or 2 cups cooked
½cuppeanutschopped
¼cupcilantroloosely packed, chopped
2green onionsonly tops, sliced thin (optional)
1tablespoonsesame seedsoptional, to garnish (optional)
For the Vinaigrette:
4tablespoontoasted sesame oilor extra virgin olive oil
2 ½tablespoontamarior soy sauce
1 ½tablespoonrice wine vinegar
2tablespoonsriracha sauce
3teaspoonmaple syrup
½teaspoongarlic powder
½teaspoonground 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.