Quinoa Edamame Salad

This quinoa edamame salad is a fresh and vibrant dish packed with protein-rich edamame beans, crisp cucumber, and shredded carrot. Tossed in a flavorful soy sesame salad dressing, it brings delicious Asian-inspired flavors to every bite.

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Course: Main Course, Side Dish

Cuisine: Asian-Inspired

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Calories: 266kcal

Ingredients

For the salad

¾ cup (150 grams) uncooked quinoa
1 ½ cups (350 ml) water
1 cup (160 grams) shelled edamame
1 medium carrot, peeled and grated
1 medium cucumber, peeled and sliced
2 tablespoons chopped cilantro
2 tablespoons chopped mint
½ cup (80 grams) roughly chopped peanuts

For the dressing

2 tablespoons neutral oil such as sunflower, canola, etc.
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon maple syrup
1 tablespoon rice vinegar

Instructions

Place the quinoa in a strainer and rinse it, agitating it with your fingers, under cold water.
Transfer to a pot with the water and bring to a boil over medium-high heat. Cover the pot and reduce the heat to a gentle simmer. Simmer for 10 minutes or until the water is absorbed. Turn off the heat, but do not uncover the pot, and allow the quinoa to steam for 5 minutes.
Meanwhile, if your edamame is frozen, thaw it according to the package directions, prepare the veggies and make the dressing by combining all the ingredients in a bowl and mixing well.
Transfer the cooked quinoa to a large bowl and allow to cool. Add in the remaining salad ingredients and dress the salad while tossing everything together.

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Nutrition

Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.