Quinoa edamame salad in a white bowl with a pair of chopsticks
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Quinoa Edamame Salad

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This Quinoa Edamame Salad is a superfood dream! packed full of flavor and nutrients you will want to make this time and time again! This salad can be made as a main dish, side dish, potluck, meal prep, pretty much all around perfect salad!

Quinoa edamame salad with almonds sprinkled on top

Quinoa Edamame Salad

How can something so yummy be so good for you? Well, the ingredients in this recipe are all on the ‘superfoods’ list! This recipe is also very versatile, if you want to substitute for an ingredient you have on hand, no problem!

  • Quinoa–is actually a seed that is a great substitute for rice or pasta. Quinoa contains more protein and is very sturdy in salad recipes. In this recipe you can substitute this for orzo, rice, ramen noodles, whatever you may have on hand.
  • Edamame–this is a green soybean. They are so great because they are considered a complete protein, meaning they contain the proper ratio of the nine amino acids, a wonderful source of nutrients. I find edamame in the freezer section, already shelled. Just defrost in the microwave.
  • Cranberries–Most people associate cranberries with Thanksgiving dinner, I eat them year round! They have such a high nutrient content not to mention they are also loaded with antioxidants. You could substitute any dried fruit for this recipe.
  • Almonds–These guys are among the worlds most popular tree nuts. They are also loaded with antioxidants, making them a favorite among nutritionists. You can substitute these for walnuts, peanuts or sunflower seeds for those with nut allergies.
edamame, cranberries, green onions, red bell pepper, cucumber, carrots and quinoa layered in a white bowl.

Asian Salad Dressing

This is a salad dressing I have been making for years! It is great as a dressing for any salad, or a marinade for tofu or tempeh. I’ve also used this as a dipping sauce for anything that can be dipped! You can tailor this to your taste, as long as you keep the oil to vinegar ration fairly equal. This recipe calls for red pepper flakes, you can use sriracha instead. You can add fresh or powdered ginger. Instead of the minced garlic you can use a teaspoon of garlic powder if you are in a rush. If you don’t have rice wine vinegar on hand, red wine or apple cider vinegar would do the trick. This will keep in the fridge for up to a week. If you omit the fresh garlic and lemon juice, it will keep for 3 weeks.

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Quinoa edamame salad in a white bowl with a pair of chopsticks

Quinoa Edamame Salad


  • Author: Candice
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 5 1x

Description

This Quinoa Edamame Salad is a superfood dream!  packed full of flavor and nutrients you will want to make this time and time again!  Great for any occassion.


Scale

Ingredients

For the salad

  • 1 1/2 cups cooked quinoa
  • 1 cup edamame, shelled
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup persian cucumber, chopped
  • 1/2 cup carrot, shredded
  • 1/2 cup green onion, sliced
  • 1/2 cup dried cranberries

For the dressing

  • 1/4 cup olive oil
  • 1/4 cup rice wine vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon toasted sesame oil
  • 1 1/2 teaspoon Braggs amino acids, or low sodium soy sauce
  • 1 garlic clove, minced
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon fresh lemon, about the squeeze of one lemon slice
  • salt and pepper to taste

For the Garnish

  • 1/4 cup slivered almonds

Instructions

  1. Make the salad dressing first, mix all the ingredients For the Dressing into a shaker or mason jar and shake it up!
  2. Place all the ingredients For the Salad into a large mixing bowl.  Add 1/2 cup of the dressing and mix well!
  3. Let chill in the fridge for at least an hour for best results.  I’ve been guilty of making this last minute and serving immediately, it is still amazing!
  4. When serving, garnish with the slivered almonds!

Notes

This will keep in the fridge for up to a week, making this dish perfect for meal prep!

The dressing will keep longer (up to 3 weeks) if you omit the fresh garlic and lemon juice.

You can customize this dish any way you want!  You can replace any of the veggies for what you have on hand.  Just make sure they are all the same size, I use the edamame as a size guide.

Get creative with the toppings!  In addition/substitution to the almond slices, you can use any type of nut, sunflower seeds, pepitas, toasted sesame seeds, wonton strips, crispy fried onions, options are endless!

Nutritional information is based off all ingredients listed in this recipe including the salad dressing.

Be sure to Pin this recipe!!

  • Category: Side Dish
  • Method: Easy
  • Cuisine: Asian

Keywords: Quinoa Edamame Salad

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