Quinoa Edamame Salad Recipe
This quinoa edamame salad is a vibrant and flavorful dish packed with protein and nutrients. The star of the show is the homemade miso tahini dressing, which adds a unique and savory flavor to this high protein quinoa salad. This edamame crunch salad is perfect for a light lunch, a healthy side dish, or a refreshing summer meal.
Author: Sheeba
Ingredients
To cook quinoa and edamame
- ¾ cup quinoa
- 2 cups frozen edamame
- 1 cup vegetable stock (low sodium)
- 1 cup water
Mix-ins
- 1 medium onion
- 1 Japanese cucumber
- 1 bell pepper
- 2 tablespoons chopped green onions (spring onions)
- 2 tablespoons chopped coriander leaves
- 2 tablespoons roasted peanuts or sesame seeds
STEP BY STEP IMAGES
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Instructions
Cook quinoa and edamame
- Add ¾ cup quinoa and 2 cups frozen edamame to 1 cup vegetable stock and 1 cup water in a deep pot. Bring it to a boil.
- Reduce the flame, cover the pot and simmer for 20 minutes.
- Turn off the stove and let it rest. Meanwhile dice the veggies and make the dressing.
Prepare the vegetables
- Dice 1 medium onion, 1 Japanese cucumber and 1 bell pepper into small cubes.
- After 5 to 10 minutes, open and fluff up the quinoa with a fork or spatula.
- Transfer the quinoa and edamame to a serving platter. Add diced onions, bell peppers and Japanese cucumber.
- Sprinkle 2 tablespoons chopped green onions, 2 tablespoons chopped coriander leaves and 2 tablespoons roasted peanuts or sesame seeds
Make salad dressing
- Make the 5-minute tahini miso dressing and drizzle it on the salad.
- You can serve right away or chill to serve later.
Video
Notes
- Quinoa: Tricolor quinoa gives more nutritional benefits. However, you can use white quinoa if that’s what you have.
- Edamame are young soybeans harvested before they have ripened or hardened. I’ve used peeled frozen edamame here.
- Stock or broth: Vegetable or chicken stock can be used.
- Toasted nuts: You can use other nuts like almonds or walnuts, or sesame seeds.
- Cooking quinoa and edamame: You can also cook quinoa in a microwave as shown in this recipe for pumpkin quinoa salad. Use the same recipe, with additional ¼ cup of water for edamame.
- Since Japanese cucumbers are more crunchy, I prefer them particularly in Asian salads.
- Leftovers: Refrigerate and serve within 3 days.
- Storage: This salad tastes better the next day, with quinoa soaking up all that delicious dressing. It keeps well in the fridge for 3 days. If you intend to store for more than 3 days, Keep the dressing in a different container in the fridge. That way, it lasts for 5 to 6 days.
Nutrition Facts
Quinoa Edamame Salad Recipe
Amount per Serving
Calories
229.3
% Daily Value*
Fat
6.9
g
11
%
Saturated Fat
0.7
g
4
%
Polyunsaturated Fat
1.5
g
Monounsaturated Fat
2
g
Sodium
171.5
mg
7
%
Potassium
623.3
mg
18
%
Carbohydrates
31.1
g
10
%
Fiber
6.1
g
25
%
Sugar
5
g
6
%
Protein
11.7
g
23
%
Vitamin A
834.9
IU
17
%
Vitamin C
34.7
mg
42
%
Calcium
83.2
mg
8
%
Iron
3.2
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.