Quinoa Edamame Salad With Asian Salad Dressing Recipe

This Quinoa Edamame Salad with Asian Dressing is my absolute favorite because it’s a perfect fusion of vibrant flavors and textures that keep my taste buds dancing, while also being so simple to whip up for my busy lifestyle. Plus, it’s packed with plant-based protein and fresh veggies, giving me all the energy I need to conquer my day!

I adore crafting delicious and healthful recipes. My Quinoa Edamame Salad with Asian Salad Dressing is a shining example.

It’s a salad packed with protein—of the plant variety, from quinoa and edamame. It’s as colorful as any salad you’re likely to encounter, featuring the red of bell pepper, the yellow of a nice ripe mango, and the orange of carrots.

The dressing is where this salad really shines. It’s simple, using only soy sauce, lime juice, and fresh ginger, and it’s tangy and absolutely delightful.

Ingredients

Quinoa:
An exceptionally fibrous, gluten-free grain that is very high in protein.

Edamame:
Protein and essential amino acids abound in young soybeans.

Red Bell Pepper:
Contributes a delightful crunch and supplies an extra shot of vitamin C.

Soy Sauce:
Delivers a delicious, umami taste and a touch of saltiness.

Sesame Oil:
Provides a nutty smell and a good dose of heart-healthy fats.

Lime Juice:
Delivers a lively tang and loads of vitamin C.

Ginger:
Provides a warm spice with anti-inflammatory properties.

Peanuts:
Include a satisfying texture, nourishing protein, and healthful fats.

Ingredient Quantities

“`

• 1 cup quinoa
• 2 cups water
• 1 cup shelled edamame, cooked
• 1 red bell pepper, diced
• 1 cup shredded carrots
• 1/4 cup chopped green onions
• 1/4 cup cilantro, chopped
• 1/4 cup peanuts, chopped
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon lime juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 1 teaspoon sesame seeds

“`

Instructions

1. Wash the quinoa with cold water to get rid of any bitter flavor.

2. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, cover it, and reduce the heat to low. Let it simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy. Remove it from the heat and let it cool.

3. In a big mixing bowl, mix the shelled edamame, the red quinoa, and the following ingredients, which you should prepare as indicated:

4. Whisk the soy sauce, rice vinegar, sesame oil, lime juice, honey (or maple syrup), and freshly grated ginger in a small bowl to create the Asian dressing.

5. Drizzle the dressing over the quinoa mixture and stir gently to ensure all components are adequately covered.

6. Mix the salad again after adding the sesame seeds to distribute them evenly.

7. Sample the salad and modify, if necessary, the seasoning, adding additional lime juice or soy sauce—if you wish—for a more robust flavor.

8. Allow the flavors to merge and coalesce for a minimum of 10 minutes before plating the salad and taking it to the table.

9. This salad can be served as a side dish or a light meal, at room temperature or chilled.

10. Relish your scrumptious and wholesome Quinoa Edamame Salad with Asian Salad Dressing!

Equipment Needed

1. A medium saucepan with a lid
2. A fine mesh strainer
3. A large mixing bowl
4. A small mixing bowl
5. A whisk
6. A sharp knife
7. A cutting board
8. A grater
9. Measuring cups
10. Measuring spoons
11. A mixing spoon or spatula

FAQ

• Q: Can I use a different grain instead of quinoa?You can substitute quinoa using these options: couscous, farro, or brown rice. All three will give you a different texture.
• Q: Is there a substitute for edamame?Yes, you can use green peas or chickpeas instead of edamame.
• Q: Can I make the dressing ahead of time?Yes, the dressing can be made ahead of time and kept in the refrigerator for as long as 3 days.
• Q: Is this salad gluten-free?A: Use tamari or a gluten-free soy sauce to maintain a gluten-free recipe.
• Q: What can I use instead of peanuts for a nut-free version?Peanuts can be substituted with toasted pumpkin seeds or sunflower seeds.
• Q: Can I serve this salad warm?A: Yes, the salad can be served warm if using freshly cooked quinoa and warm edamame.
• Q: How long will this salad keep in the fridge?Salad can be stored in the refrigerator for 3 days at most, but a person does not want to lose the freshness of this dish, so it is recommended to eat it before Day 3.

Substitutions and Variations

You can use couscous or bulgur wheat instead of quinoa.
If green peas are available, they can be used as a substitute for shelled edamame.
For red bell pepper, try using yellow or orange bell pepper for a similar sweetness.
For a gluten-free alternative, substitute tamari or coconut aminos for soy sauce.
If required, you can substitute olive oil for sesame oil.

Pro Tips

1. Rinse the Quinoa Thoroughly To ensure there’s no bitter taste from the natural coating called saponin, rinse quinoa under cold water using a fine-mesh sieve, even if the package says “pre-rinsed.”

2. Cool the Quinoa Quickly Spread the cooked quinoa on a baking sheet to cool it quickly and prevent it from becoming mushy. This will help achieve the best texture for your salad.

3. Enhance the Dressing For an extra punch of flavor, add a splash of toasted sesame oil. It brings a deeper, nuttier flavor that complements the other ingredients wonderfully.

4. Add Freshness with Citrus Zest Incorporating lime zest along with the lime juice in the dressing can add an extra layer of brightness and flavor to the dish.

5. Customize the Crunch If preferred, lightly toast the chopped peanuts before adding them to the salad. This will enhance their flavor and texture, adding a nice crunch to every bite.