This cold quinoa edamame salad is made with simple ingredients and a savory peanut sauce. This is a convenient vegetarian meal that is perfect for meal prep lunches!
Quinoa, cabbage, and edamame combine with a savory peanut sauce and a handful of garnishes to deliver a burst of flavor and texture in these quinoa edamame bowls.
This has to be one of the simplest meal recipes on my site because it's less of a recipe and more of a combination of convenient ingredients. As always, there are so many ways to make this quinoa salad your own!
If you like this recipe, you'll probably love my edamame salad which uses similar ingredients but is a side salad instead of a main salad.
- Quick & easy: Comes together in just under 30 minutes using nourishing convenience foods like coleslaw mix and frozen edamame.
- Textures and flavors: This is a crunchy, crisp, and refreshing cold quinoa salad. The homemade peanut sauce adds nuttiness, saltiness, and a hint of spice.
- Easy to customize: Add extra protein with tofu, peanuts, etc. For extra veggies, add diced cucumber or bell peppers.
- Quinoa: Any variety of quinoa works. If you're not a fan of quinoa, try using basmati rice or pearl couscous.
- Edamame: I buy frozen "mukimame" which is just edamame with the shell removed.
- Peanut sauce: This is a combination of creamy peanut butter, soy sauce, rice vinegar, garlic chili sauce, and sesame oil. You can also use storebought peanut sauce to save on time.
- Garnishes: Cilantro, lime, and green onion add a ton of flavor. Don't skip these! Unless, of course, you don't like them.
Variations and tips
- When I make quinoa I often make a double batch and freeze half of it. When ready to use the quinoa, simply let it thaw overnight in the fridge or reheat in the microwave in 2-3 minutes.
- Extra protein: Simple baked tofu or sesame tofu are two easy ways to add extra plant-based protein. You can also add chopped peanuts or hemp seeds, or add a can of chickpeas.
- Extra veggies: Diced cucumber, diced bell pepper, and broccoli are all great additions. You can use a head of cabbage in place of coleslaw mix if you don't mind a little bit of chopping.
- This salad is best served chilled. The edamame can just be thawed at room temperature to reach a "chilled" temperature, but the quinoa will need to chill in the fridge for at least 2-3 hours. I find it's easiest to just assemble the salad and let it all chill together in the fridge.
Looking for more grain salads?
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Quinoa Edamame Salad with Peanut Dressing
Quinoa Edamame Salad
- 1 cup dry quinoa
- 2 cups water
- ½ teaspoon salt
- 2 cups frozen mukimame (edamame with shells removed)
- 4 cups coleslaw mix
- ¼ cup chopped cilantro
- ¼ cup sliced green onion
- ½ cup peanut sauce
- 1 small lime sliced into wedges
- ⅓ cup creamy peanut butter
- 2-4 tablespoons reduced sodium soy sauce regular soy sauce or tamari also work
- 2 tablespoons rice vinegar
- 1 tablespoon garlic chili sauce I use Huy Fong brand
- 1 teaspoon toasted sesame oil
- ¼ cup water as needed
- Rinse quinoa under cool running water. Add to a medium sauce pot with 2 cups water and ½ teaspoon salt. Bring up to a boil over medium-high heat. Once boiling, reduce to a low simmer over medium low heat. Cover and let cook until all of the water is absorbed, about 15-18 minutes. Use a fork to fluff the quinoa.
- Make the peanut sauce by whisking together creamy peanut butter, 2 tablespoons soy sauce, rice vinegar, garlic chili sauce, and toasted sesame oil. Taste for soy sauce, adding 2 tablespoons more if desired. Add water 1 tablespoon at a time to thin as needed.
- Combine the cooked quinoa, coleslaw mix, edamame, cilantro, and green onions in a large bowl. Cover and refrigerate for at least 2 hours to chill (this is optional but makes the salad cold).
- Before serving, toss the salad with the peanut sauce. If serving as one large salad, squeeze in the juice of one lime. If serving in individual portions, serve each portion with a lime wedge. Enjoy!
- Leftovers are best within 3-4 days. The peanut sauce makes ~1 cup. Keep refrigerated for up to a week or frozen for up to a month.
- I use creamy peanut butter for the peanut sauce. The garlic chili sauce adds a small amount of heat. I have a full page on the peanut sauce for more variations and ingredient swaps.