Asian Edamame and Quinoa Salad

This Asian Edamame and Quinoa Salad is fresh, vibrant and loaded with plant based protein. Tossed in a delicious creamy peanut dressing this salad is vegan and gluten-free. Loaded with red cabbage, carrots, spinach and edamame this salad is healthy, colourful and so crunchy. It’s a year round side dish that you can adapt to the season and the contents of your fridge.

Salad recipes are my favourite as they are simple to toss together, and are totally delicious. They are the best way to highlight vibrant, in-season fruits and veggies. And nothing can beat a good homemade dressing. Super quick and easy to make from scratch, no additives used, and it always tastes extra fresh and flavorful! If you want to add more plant-based meals to your diet or you looking for a refreshing, light meal this summer this is the perfect salad for you.

Quinoa salads are impossible to resist. Packed with protein, an array of bright, flavourful veggies and easy to make you are going to fall in love with this salad. And don’t even get me started on the creamy peanut dressing, it definitely brings the salad together making it the star of the show! It has a bold peanut flavour that’s underscored, salty, earthy, has a zesty bite from the ginger and a touch of sweetness from the agave syrup. It’s seriously so good – you’ll want to lick it straight off the spoon!

If you’re looking to mix up your salad rotation, look no further than this Asian edamame quinoa salad.

What is Edamame?

The word edamame is Japanese for “beans on a branch.” …not always considered a common salad ingredient, edamame is a versatile ingredient that works well in hot and cold recipes. When they’re steaming hot, in their shell, and sprinkled with coarse salt…Mmmmmmmm, delicious. But that’s not the only way to enjoy these plump little beans, they’re just as irresistible out of their shell. Edamame is a Japanese dish prepared with immature soybeans in the pod. They are buttery, with a hint of sweetness and nuttiness. The texture is firmer than a pea, but soft, with a bite. They come frozen, both in the pods and hulled.

• Edamame beans are an important source of plant based protein. They’re a complete protein, meaning they are a good substitute for animal proteins like meat and dairy in a healthy diet.
• They’re high in fibre, calcium, iron, and vitamins.
• They taste great and are filling.

Why You will Love this salad:

• The Texture – It has a variety of textures and colours. There’s plenty of crunch in this salad thanks to the purple cabbage and carrots. Shelled edamame are soft with a little bite and the cashews give the additional crunch.
• Meal Prep and easy to make – It’s super easy and quick to make! Just chop your veggies, blend the dressing, combine + serve! This said holds up well for 3-4 days making it a great option if you meal prep.
• Nutritional Powerhouse – super grain, quinoa with edamame and rainbow of veggies this simple salad is vegan, gluten-free and dairy-free.

Ingredients Needed to make Asian Edamame and Quinoa Salad

• Quinoa – I’ve used tri-colour quinoa in this recipe, but yo can add just the white , red or black quinoa. Tri-colour quinoa is simply a mix of red, black and white quinoas.
• Edamame – Also known as fresh soy beans. Buy them frozen, either in their pods or already shelled, and just prepare per the packet (usually a 5 minute boil)
• Purple cabbage – it adds a slightly sweet flavour, along with vibrant colour and crunchy texture. Purple cabbage is packed with antioxidants, vitamins, minerals and dietary fiber.
• Carrots – this adds a bit of crunch, sweetness and colour to the salad. 
• Spinach – fresh spinach leaves are packed with vitamins and minerals! The perfect way to add dark green vegetable to your diet!
• Coriander – a wonderful addition because it adds a bright, fresh flavour that complements all other ingredients.
• Red chillies – Adds a hint of spiciness.
• Cashew nuts  – provides a crunchy texture and nutty flavour. They are also a good source of healthy fats.
• Creamy Peanut dressing -Star of the show! It’s a delicious blend of peanut butter, ginger, garlic, rice vinegar, soy sauce or tamari sauce, cayenne pepper and agave syrup.

How to Make Asian Edamame and Quinoa Salad

This salad couldn’t get any easier to make! Here’s what you’ll need to go:

Prepare all the ingredients: Boil the quinoa and edamame beans. Chop all the veggies. Add all salad ingredients to a large bowl.

Blend dressing: Add all dressing ingredients to a mason jar and shake until combined and smooth.Add water and shake again.

Toss to combine: Pour dressing over salad and toss to combine.

Serve: Top each portion with cashews, sesame seeds, green onions and ENJOY!

Helpful Tips and Tricks to Make Asian Edamame and Quinoa Salad

1. Veggies : This salad works well with a variety of ingredients. You could swap the veggies for something that suits your palate, or just add some more ingredients to the mix. Here are some ideas:Add corn, cucumber, red onion or zucchini . You can substitute spinach with kale.
2. I prefer to use smooth peanut butter but you substitute it with crunchy peanut butter.
3. Storage : This salad keep well for 3-4 days in the fridge. Just prepare all the ingredients and mix the dressing just before serving.

Whether you’re looking for light quinoa lunch recipes that you can meal prep or hearty quinoa potluck recipes to share with family and friends, below are a few more recipes that you will love.

• Quinoa Salad with Green Dressing
• Quinoa and Marinated Beet Salad with Classic Vinaigrette
• Spinach and Quinoa Salad with Red Onion Vinaigrette

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Asian Edamame and Quinoa Salad

Serves: 4 as Main Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 6 voted )

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Ingredients

For the Salad: 

• 120 grams uncooked quinoa, rinsed in a fine-mesh colander
• 2 cups shelled edamame beans, boiled
• 2 cups purple cabbage, shredded
• 2 cups baby spinach
• 1 cup carrots, julienned 
• 1 red chilli, sliced
• ¼ cup green onions, chopped
• ¼ cup chopped coriander leaves
• ⅓ cup roasted cashews 

For the Peanut Dressing 

• ⅓ cup +1 tbsp peanut butter 
• 2 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tbsp tamari sauce or light soy sauce
• 1 tbsp agave syrup
• 2-3 cloves garlic, minced
• ½ tsp cayenne pepper or red pepper flakes
• ¼ tsp salt
• 1 tbsp sesame oil 
• 2-3 tbsp water 

method

1. To cook the quinoa : Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, Add ½ a stock cube. Now lower the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
2. Cook the edamame : In a medium pot add water and bring to a boil. Add the frozen dame and boil for 5 minutes. Drain and put the beans in ice cold water for 5 minutes. Drain and keep aside. 
3. Make the dressing : Add all the ingredients of the dressing to a mason jar except the water. Seal and give it a good shake. Now add a little water at a time to get the desired consistency. (dressing should be easy to pour)
4. Toss the Salad : Add the cooked quinoa, edamame beans, purple cabbage, carrots, spinach, coriander, green onion, red chillies and cashew nuts to a large bowl. and keep to chill. 
5. Serving : Before serving pour the dressing over the salad and toss until the dressing is evenly distributed. Garnish with sesame seeds, green onion and cashews. Enjoy!

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!