Description
This edamame quinoa salad is easy to make and a great way to use up whatever crunchy veg you have on hand. Make sure the quinoa is completely cooled before combining it with the vegetables.
Ingredients
Scale
For the Salad
- 1/2 cup quinoa
- Pinch of sea salt
- 1 cup frozen shelled edamame* (see note below)
- 2 Persian cucumbers, cut into small dice*
- 2 cups finely shredded cabbage (green or purple)
- 1/2 cup roughly chopped cilantro
- 3 medium scallions, chopped
- 1/2 cup toasted sliced almonds*
For the Dressing
- 1-inch knob fresh ginger, peeled and minced
- 3 tablespoons low-sodium soy sauce (or tamari, if you’re gluten-free)
- 3 tablespoons lime juice (from about 1 1/2 limes) or lemon juice
- 1 tablespoon toasted sesame oil
- 2 teaspoons pure maple syrup or honey
- 1/4 cup well-stirred natural peanut butter
Instructions
- In a small pot, combine the quinoa and salt with 1 cup water. Cover with a lid and bring to a boil. Simmer (do not stir during cooking) until all the water is absorbed, about 15 minutes. In the last few minutes, add the edamame on top. When all the water is absorbed, turn the heat off and let the pot stand covered for another 10 minutes (still not stirring).
- Turn the quinoa and edamame out onto a large plate/tray. Spread into thin layer and place in the fridge; these need to be cold before going in the salad.
- Meanwhile, prep the remaining salad ingredients and place in a large bowl.
- To make the dressing, combine all the dressing ingredients (from ginger through peanut butter) in a jar. Close tightly with a lid and shake vigorously until the peanut butter is dissolved.
- When the edamame and quinoa are cool, add them to the bowl, along with dressing, and toss to coat. Taste and adjust the seasonings, if needed.
Notes
- Look for shelled edamame in the frozen vegetables aisle. If you can’t find it, substitute with frozen peas. Alternatively, add a 15-oz can of drained and rinsed chickpeas in step 5.
- Feel free to use other veg, like radishes, carrots, curly kale, and/or avocado. Alternatively, use bagged coleslaw mix.
- Toast raw sliced almonds in a dry skillet over medium heat, tossing occasionally, until golden. Cool before adding to the salad. (Almonds can be subbed with chopped roasted cashews or peanuts. If you have an allergy, skip them.)
- Peanut butter can be subbed with almond butter or tahini.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 340
- Sodium: 653 mg
- Fat: 19 g
- Carbohydrates: 27 g
- Fiber: 6.2 g
- Protein: 15 g
