Quinoa Edamame Salad with Peanut Dressing
This simple quinoa salad features edamame, colesalw mix, and peanut sauce for a crisp and refreshing salad.
Servings: 4 servings
Calories: 435kcal
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: 1serving | Calories: 435kcal | Carbohydrates: 51g | Protein: 21g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 799mg | Potassium: 931mg | Fiber: 10g | Sugar: 8g | Vitamin A: 213IU | Vitamin C: 32mg | Calcium: 146mg | Iron: 5mg
