Quinoa Edamame Salad

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.

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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.

Tips:

• 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

★★★★★ 5 from 2 reviews

• Author: Simple Vegan Blog
• Prep Time: 20 mins
• Cook Time: 20 mins
• Total Time: 40 minutes
• Yield: 2-4
• Category: Gluten Free, Salads
• Cuisine: Vegan, Asian-Inspired

This quinoa edamame salad is so simple. You can use your favorite ingredients, dressings, depending on what you have in your kitchen.

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Ingredients

• 1 pound frozen edamame soybeans in pods (500 g)
• 1/2 cup uncooked quinoa (100 g)
• 1/2 cup chopped red cabbage (35 g)
• 1/2 chopped red bell pepper
• 2 handfuls of sprouts
• 1 handful of chopped peanuts

For the dressing:

• 2 tbsp extra virgin olive oil
• 1 tsp sesame seeds
• 1 tsp tamari or soy sauce
• 1 tsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/4 tsp ground ginger

Instructions

1. 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 1/2 cups (180 g) and cook according to package directions.
2. Cook the quinoa according to package directions as well. Read this post if you want to learn how to cook quinoa properly.
3. To make the dressing you just need to mix all the ingredients until well combined.
4. When the edamame and quinoa are cold, place them in a mixing bowl, add the veggies and the dressing. Mix until well combined.
5. Add the sprouts and the chopped peanuts on top.
6. Keep it in a sealed container in the fridge for up to 5 days.

Nutrition

• Serving Size: 1/4 of the recipe
• Calories: 241
• Sugar: 2.4 g
• Sodium: 92.3 mg
• Fat: 14.1 g
• Saturated Fat: 1.6 g
• Carbohydrates: 20.8 g
• Fiber: 4.9 g
• Protein: 10 g