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!
Meal prepping for the week? Double the peanut sauce and use half for these Spicy Peanut Noodles.
Recipe features
- 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.
Ingredients
- 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: Marinated 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.
- If meal prepping this salad, I recommend keeping the quinoa, slaw, and peanut sauce separate until serving. This keeps the coleslaw nice and crunchy.
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Quinoa Edamame Salad with Peanut Dressing
This simple quinoa salad features edamame, colesalw mix, and peanut sauce for a crisp and refreshing salad.
Ingredients
Quinoa Edamame Salad
- 12 ounce package frozen mukimame (edamame with shells removed)
- 1 cup dry quinoa
- 2 cups water
- ½ teaspoon salt
- 4 cups coleslaw mix
- ¼ cup chopped cilantro
- ¼ cup sliced green onion
- ½ cup peanut sauce (see recipe below)
- 1 small lime sliced into wedges
- other optional additions: toasted cashews, chili crisp, diced cucumber
Peanut Sauce
- 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 chili garlic sauce I use Huy Fong brand
- 1 ½ teaspoons toasted sesame oil
- ¼ cup water as needed
Instructions
- Thaw the edamame by letting the package sit at room temp, or by microwaving for just 1-2 minutes, until no longer frozen but not hot.
- 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 15-20 minutes. Use a fork to fluff the quinoa and drain off any excess liquid.
- To quickly chill the quinoa, rinse it under cool running water in a mesh sieve, or spread out on a sheet pan and refrigerate until cold, about an hour.
- Make the peanut sauce by whisking together creamy peanut butter, 2 tablespoons of the soy sauce, rice vinegar, chili garlic 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 coleslaw mix, thawed edamame, cilantro, and green onions in a large bowl.
- Once the quinoa is completely cooled, toss it with the cabbage and edamame. If serving immediately, toss with half of the peanut sauce. Drizzle the rest on each individual serving.If making for meal prep, divide the undressed salad between bowls. Drizzle each portion with the peanut sauce just before serving. Enjoy!
Notes
- 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 chili garlic sauce adds a small amount of heat. I have a full page on the peanut sauce for more variations and ingredient swaps.
- If you're making this for meal prep, it will keep best if you wait to add the peanut dressing until just before serving. I keep the components stored separately and then shake it all together in whatever meal prep container I'm storing it in before eating it.
Nutrition
Serving: 1servingCalories: 435kcalCarbohydrates: 51gProtein: 21gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 799mgPotassium: 931mgFiber: 10gSugar: 8gVitamin A: 213IUVitamin C: 32mgCalcium: 146mgIron: 5mg
Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!
Sadaajit says
Instead of Edamame, I use Mukimame, which is Edamame that is already out of its shell. Makes prep so much easier. I buy it in the frozen section of my local food store. I didn't actually make this recipe, because if found I didn't have enough of the ingredients, but I am making the peanut sauce.
Karen McGregor-Lucchesi says
Meal prepped this salad for lunches this week. Absolutely delicious and I look forward to lunch again tomorrow!! Thank you!!
Cassidy Reeser, MS, RD says
So happy to hear it! Thanks for the review!
Sarina says
Made this tonight and it was fantastic! Way more flavourful than I was even expecting.
I will definitely be adding it to my regular meal rotation.
Also, as someone with low ferritin I was psyched to see how high in both iron and vitamin c this was after I put it into Cronometer!
Cassidy Reeser, MS, RD says
It is surprisingly high in iron, that's thanks to the edamame and quinoa! So glad you loved the recipe!
Suzi says
I took this delicious mix and rolled it in rice paper wraps for delicious spring rolls today!! Dipped in your sauce and loved every healthy bite!!!
Cassidy Reeser, MS, RD says
Yum I love that idea!! Thanks for the review!