When we lived in Germany we bought Asian food at least once a week, sometimes at the supermarket, sometimes at a take away restaurant. It was there where I saw and tried edamame for the first time and I liked it so much. Well, at the beginning I tried to eat the pod, but it was so hard, then I tried the edamame soybeans and it was love at first sight.
Then I came back to Spain and I only found it at some Asians supermarkets, but the other day I realized there is frozen edamame at my local supermarket, yay! It's not shelled, so you have to spend some time shelling the pods, but it's totally worth it.
I've never prepared a meal using edamame, so I chose an easy recipe to start with. Quinoa salad is perfect for winter, it's so nourishing and comforting.
This salad is so simple, you can make any changes you want, use your favorite ingredients, dressings, depending on what you have in your kitchen or what your body needs.
- If you don't find edamame in your area, use any other legume or omit this ingredient.
- Feel free to use any other cereal instead of the quinoa (rice, buckwheat or even pasta).
- Add your favorite veggies, what's in season or what you have on hand.
- We used red clover sprouts, but any type of sprout is okay.
- If you can't eat peanuts, use other nuts, seeds or omit this ingredient.
- To make the dressing: it's okay to use other types of oil or vinegar, sea salt instead of the tamari or even fresh garlic and ginger.
Quinoa Edamame Salad
- 1 pound frozen edamame soybeans in pods
- ½ cup uncooked quinoa
- ½ cup chopped red cabbage
- ½ chopped red bell pepper
- 2 handfuls of sprouts
- 1 handful of chopped peanuts
For the dressing:
- 2 tablespoon extra virgin olive oil
- 1 teaspoon sesame seeds
- 1 teaspoon tamari or soy sauce
- 1 teaspoon apple cider vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- We cooked the edamame according to package directions. We just boiled the pods until soft and then we shelled them. Use frozen shelled edamame soybeans if you want, about 1 ½ cups (180 g) and cook according to package directions.
- Cook the quinoa according to package directions as well. Read this post if you want to learn how to cook quinoa properly.
- To make the dressing you just need to mix all the ingredients until well combined.
- When the edamame and quinoa are cold, place them in a mixing bowl, add the veggies and the dressing. Mix until well combined.
- Add the sprouts and the chopped peanuts on top.
- Keep it in a sealed container in the fridge for up to 5 days.
Serene Lee says
This look yummy
Iosune Robles says
Thank you so much!
C Bow says
This was delicious and pretty easy to make! My husband, who begrudgingly eats my vegan dishes, went back for seconds on this one.
Iosune Robles says
Wow, that's amazing! So glad you both liked it 🙂
I used bulgar instead of quinoa and it turned out terrific. My husband has already requested it again.
Iosune Robles says
Hello Tammie! So glad to read that 🙂 Have a nice day!
Easy, quick and delicious! Even my non-vegan boyfriend gave it rave reviews 👍
Hi Jacky! Thanks a lot 🙂 I'm so happy you guys enjoyed it!
Note to self: make sure you have all the ingredients before starting!
That said, this salad is wonderful! I think the dressing makes it, so flavorful! Because of my oops, I ended up lightly steaming the edamame and some broccoli florets. To the large bowl I added some red bell pepper, the steamed (and cooled) veggies, the quinoa and some mixed spring greens. I topped with the the dressing and gave it a gentle stir. Wonderful dinner! I almost subbed in some zucchini and I think I will next time. I think almost anything goes! Great recipe - thanks so much!
Hi Suzy! You're so welcome 🙂 I'm so glad you liked it!