Description
This Crunchy Quinoa Edamame Salad is a fresh, protein-packed dish loaded with crisp vegetables and tossed in a bold sesame-ginger dressing. Perfect for quick lunches, meal prep, or a light dinner.
Ingredients
Scale
- 3 cups cooked quinoa
- 3 cups shelled edamame (12 oz, defrosted if frozen)
- 3 cups finely chopped coleslaw mix (or 2 cups cabbage + 1 cup carrot)
- ½ English cucumber, diced
- ½ cup cilantro or parsley, chopped
- 4 scallions, thinly sliced (or 1/3 cup chives)
- ½ cup sliced toasted almonds
- ¼ cup toasted sesame seeds
Dressing:
- 2 teaspoons grated fresh ginger (or 1 tsp ground)
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup (or honey)
- ¼ cup low-sodium soy sauce (or tamari/coconut aminos)
- 1 tablespoon toasted sesame oil
Instructions
- In a large bowl, combine quinoa, edamame, coleslaw mix, cucumber, cilantro, and scallions.
- Add toasted almonds and sesame seeds, then gently toss.
- In a small bowl, whisk together ginger, rice vinegar, maple syrup, soy sauce, and sesame oil.
- Pour dressing over the salad and toss until evenly coated.
- Serve chilled or at room temperature. Garnish with extra herbs, nuts, or sesame seeds if desired.
Notes
- Let quinoa cool completely before mixing to keep veggies crisp.
- Add almonds just before serving for maximum crunch.
- Adjust sweetness or tang by tweaking maple syrup or vinegar.
- Store dressing separately for best texture when meal prepping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 0 mg