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

Quinoa Edamame Salad

  • Author: Simple Vegan Blog
  • Prep: 20 mins
  • Cook: 20 mins
  • Total: 40 mins
  • 2-4 1x
  • Salad
  • Vegan, Asian

Servings 2-4 1x

Scale Tap or hover over number to scale servings

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

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