Vegan Edamame Quinoa Salad Recipe (Asian-Inspired)

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This healthy edamame quinoa salad makes a delicious side dish or light main that’s perfect for any occasion.

Overhead close-up view of a bowl of quinoa salad with edamame, peppers, cabbage, carrots and green onions.

About the recipe

This is easy quinoa salad with edamame Packed with protein and nutrients, Not to mention delicious and satisfying. Here is the recipe Asian-inspired with lots of flavor, as well as vegetarian, gluten-free and great for meal prep.

It’s the perfect combination Fresh vegetables and protein-rich quinoa and edamame, all tossed in a tangy sesame ginger dressing.

Two bowls of edamame quinoa salad with green onions, cabbage and carrots. There is a fork resting in a bowl.

This too Easy to make and versatileSo whether you’re looking for a healthy lunch option or a refreshing side dish for your next get-together, this salad is a great choice!

In this post, we will go over what As the ingredients work best, you can try different variations, how to make the salad and how to store leftovers. Let’s begin.

highlight

  • vegan
  • Gluten free.
  • Asian-inspired flavors.
  • Food preparation-friendly.
  • 10 grams of fiber per serving.
  • 11 grams of protein per serving.
  • Make in 25 minutes.
  • Simple ingredients.
  • Easy to customize.
  • Mix and match dressing recipes.

Material notes

All the ingredients for a quinoa edamame salad recipe are gathered in a bowl and each text overlay label.

Measure the quinoa and dressing ingredients accurately. The quantity of vegetables does not have to be exact.

  • Quinoa: You can use white, red or tri-colored quinoa. I recommend washing it before cooking.
  • Edamame: Frozen shelled edamame is recommended. It can be prepared on the stovetop or in the microwave before adding to the recipe. Chickpeas would be a suitable alternative.
  • bell pepper: The recipe calls for red bell peppers but any color is fine.
  • cucumber: You can use English cucumber or mini cucumber.
  • the carrot: Use about 1 large carrot. The amount does not have to be exact.
  • Cabbage: Use red or green cabbage or prepared coleslaw mix. If you are slicing your cabbage, use a mandoline if you have one.
  • green onion: Fresh green onions (scallions). It can be substituted with about 1/4 cup of minced shallot, red onion or white onion.
  • Tamari: For gluten-free recipes use tamari or you can substitute soy sauce.
  • sesame oil: Adds sesame flavor to the dressing. Use toasted sesame oil if you have it, otherwise regular sesame oil is fine.
  • the oil: Any other oil works here. I would suggest olive oil or avocado oil.
  • Maple syrup: Use any maple syrup or substitute or honey or agave syrup.
  • Rice vinegar: You can use seasoned or unseasoned rice vinegar. I love the off season.
  • sesame seeds: White or black sesame seeds work. Toast them first for extra flavor, if you like!
  • Spices: You will need ginger and garlic powder. You can swap them with 2 cloves of garlic and a small piece of fresh ginger if you grate them so they are very smooth.

How to Make (with Pictures)

Step 1: Make the Quinoa

The first step is Cook the quinoa. bring 1.5 cups salted water and 1 cup rinsed quinoa Bring a medium pot to a boil. Once boiling, cover and reduce heat to low.

Cook for it 14 minutes then remove from heat and let sit covered for 5 minutes. Remove the lid and fluff with a fork.

A bowl of cooked quinoa with a fork.

Step 2: Prepare the remaining ingredients

While the quinoa is cooking, chop Bell peppers, cabbage, carrots and cucumbers. Prepare the edamame side by side according to the package directions.

Step 3: Make the Dressing

Add all of the dressing ingredients big bowl and whisk to combine.

A soy ginger sesame garnished with sesame seeds in a large salad bowl.

Step 4: Assemble the Salad

Once the quinoa is cooked, let cool for a few minutes then add to the bowl with the dressing. Add the rest of the ingredients and mix it all.

Mix the edamame quinoa salad with the carrots, peppers and green onions in a large serving bowl.

FAQs

Is edamame quinoa salad gluten-free?

Yes, edamame quinoa salad is naturally gluten-free because both edamame and quinoa are gluten-free ingredients.

However, if you use any additional ingredients like dressings or toppings, be sure to check their labels to make sure they’re gluten-free.

Can I use frozen edamame?

absolutely Simply thaw the edamame according to package directions before using in the recipe.

What can I substitute for edamame?

Green peas, black beans or chickpeas would be a good substitute for edamame.

How long can I store quinoa edamame salad in the refrigerator?

You can store edamame quinoa salad in an airtight container in the refrigerator for up to 4 days.

Note that the texture of the salad may change slightly as it sits in the fridge. To refresh the salad, you can add extra dressing or a squeeze of lime or lemon juice before serving.

Overhead view of a bowl of quinoa salad with green onions topped with edamame, peppers, cabbage and sesame seeds.

variety

  • For alternative dressings, try this Ginger Peanut Dressing, Sesame Tahini Dressing, or Citrus Dressing.
  • For a creamier dressing, omit the additional tablespoon of oil and 2 tablespoons of tahini.
  • Additional or alternative vegetables can be sugar snap peas, snow peas, steamed broccoli, green peas or corn. Any of these can be swapped out for bell peppers, carrots, or cucumbers, or you can add up to 1 cup of additional vegetables.
  • For crunch, add 1/2 cup toasted cashews or peanuts. Flax seeds would work for a nut-free alternative and also serve as a nutritional boost.
  • For fresh herbs, add up to 1/2 cup finely chopped cilantro.
  • For heat, add 1 tablespoon Sriracha or Sambal Olek to the dressing.
Rest a fork in a small bowl of quinoa edamame salad with cabbage, green onions, red peppers, carrots and sesame seeds.

How to save

  • This salad keeps well for up to 4 days in an airtight container in the refrigerator.
  • This recipe is not ideal for freezing.

Have you tried this recipe?
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I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.

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description

A refreshing quinoa salad with edamame, fresh vegetables and sesame tamari dressing is quick and easy to make and perfect for a healthy side dish or light main meal.

For the quinoa salad

For the sesame dressing

  1. Cook the quinoa: In a medium bowl, add quinoa and 1 ½ cups water. Season with salt. Bring to a boil. When it comes to a boil, cover and reduce the heat to medium-low. Cook for 14 minutes, or until the water is absorbed and the quinoa is tender. Cover and turn off the heat for 5 minutes, then fluff with a fork. Allow the quinoa to cool slightly before tossing the salad.
  2. Prepared vegetables and edamame: While the quinoa is cooking, chop the vegetables and prepare the edamame according to package directions.
  3. Make the dressing: In a large bowl, add the tamari, sesame oil, oil, maple syrup, vinegar, sesame seeds, ginger and garlic. Season with salt and pepper, then whisk to combine.
  4. Assemble the salad: Add cooked quinoa, edamame, red pepper, cucumber, carrot, cabbage and green onion to large bowl with dressing. Toss to combine. If desired, sprinkle with more sesame seeds and green onions.

Comment

Serves 4 as a main dish or 6 as a side dish. Store salad in an airtight container in the refrigerator for up to 4 days.

nutrition

  • Serving Size: 1/6th of the recipe
  • Calories: 273
  • Sugar: 7 grams
  • Sodium: 361 mg
  • Fat: 12 grams
  • Sugars: 39 grams
  • Fiber: 10 grams
  • Protein: 11 grams

Keywords: edamame quinoa salad



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