Quinoa Edamame Crunch Salad
A fresh, crunchy, and protein-rich quinoa salad with edamame, toasted almonds, and an Asian-inspired ginger sesame dressing. Easy to prepare and perfect for meal prep or a quick lunch.
Equipment
- 1 Medium Saucepan (for cooking quinoa)
- 1 Large Mixing Bowl (for tossing salad)
- 1 Sharp Chef’s Knife (for chopping vegetables)
- Measuring Cups and Spoons (for dressing ingredients)
- 1 Whisk (for mixing dressing)
Ingredients
- 3 cups cooked quinoa cooled
- 3 cups shelled edamame beans thawed if frozen (about 12 ounces)
- 3 cups finely shredded coleslaw mix or combine 2 cups shredded cabbage with 1 cup shredded carrot
- ½ English cucumber diced
- ½ cup fresh cilantro or parsley roughly chopped
- 4 scallions thinly sliced (or substitute 1/3 cup chopped chives)
- ½ cup sliced almonds toasted
- ¼ cup toasted sesame seeds
- 2 teaspoons freshly grated ginger or 1 teaspoon ground ginger
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup or honey, if not vegan
- ¼ cup low-sodium soy sauce can substitute tamari or coconut aminos for gluten-free
- 1 tablespoon toasted sesame oil
Instructions
- Prepare the Salad Base: In a large mixing bowl, combine the cooked quinoa, shelled edamame, shredded coleslaw mix, diced cucumber, chopped cilantro or parsley, and thinly sliced scallions. Toss gently to distribute all ingredients evenly.
- Make the Dressing: In a small bowl, whisk together grated ginger, rice vinegar, maple syrup (or honey), soy sauce (or alternative), and toasted sesame oil until fully combined and smooth.
- Combine Salad and Dressing: Pour the prepared dressing over the quinoa and vegetable mixture. Using salad tongs or two large spoons, toss thoroughly until every bite is coated in the flavorful dressing.
- Add Crunch and Garnish: Just before serving, sprinkle the toasted almonds and sesame seeds over the salad to preserve their crisp texture. Toss lightly one more time if desired. For extra freshness, garnish with additional chopped herbs or seeds.
- Serve or Store: Enjoy the salad immediately at room temperature, or chill it for a refreshing cold dish. For meal prepping, store the salad (without nuts) and dressing separately for up to 2 days; combine and add nuts just before serving.
Notes
- Nut Variations: Feel free to swap almonds for cashews or peanuts to change the crunch profile. For a nut-free version, omit nuts or use sunflower seeds as a substitute.
- Extra Veggies: Boost veggie intake by adding bell peppers, broccoli slaw, raw cauliflower, or snap peas for more color and texture.
- Grain Swap: If quinoa isn’t your favorite, cooked rice works beautifully as a base for this salad.
- Add Heat: Spice lovers can stir in a teaspoon (or to taste) of Sriracha or another Asian chili sauce to the dressing for a subtle kick.
- Storage Tip: Keep nuts separate until serving to maintain their crunch. The salad and dressing can be prepared up to two days ahead, making this dish perfect for easy meal prep.
