Crunchy Thai Quinoa Edamame Salad

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When the weather warms up in spring, I try making room for those meals that are light and refreshing. With a bounty of spring veggies incoming, what better way to get your fresh food fix than eating a colorful salad?

This Crunchy Thai Quinoa Edamame Salad is a healthy and vibrant salad that is packed will flavor and at the same time full of nutrients.
Loaded with fluffy quinoa, colorful crunchy veggies, protein-rich edamame and a nutty, creamy peanut dressing that ties everything together, this is sure to be a crowd-pleaser that will leave you craving for more!

It is completely plant-based and packed with protein, fiber, and healthy fats, making it extremely wholesome and satisfying. Oh, and the best part ? It gets ready in just 20 minutes and stores beautifully in the fridge, making it a great option for busy weekdays.
INGREDIENTS IN THIS THAI-INSPIRED QUINOA SALAD
  • Quinoa: Quinoa is a gluten-free grain that works as the base of this salad. You can use white, brown or mixed quinoa.
  • Edamame: Edamame are whole, immature soybeans that are easily recognized by their bright green color. They are a great source of protein and fibre. Use shelled edamame beans (edamame that have been removed from the shells), fresh or frozen.
  • Purple Cabbage: The purple cabbage add a pop of color to this salad.
  • Red Bell Pepper: Yellow or orange bell peppers would also work.
  • Carrots: Shred your carrots using a grater or you can also use pre-shredded carrots which is commonly found in the produce aisle. This helps to make prep a little faster and less messy.
  • Green Onions: : I have used the green tops here for added flavour.
  • Toasted Cashews: Toasted cashews will add a great crunch to this salad. You can also add toasted almonds. For a nut-free option, leave the cashews/almonds or replace with pumpkin/sunflower seeds.
  • Homemade Peanut Butter Dressing: Creamy peanut butter, olive oil, soy sauce, freshly grated ginger, Sriracha and honey make up this delicious dressing.


If you are looking for more Spring/Summer recipes, don't forget to check the following: MAKE AHEAD INSTRUCTIONS

If you are meal prepping, you can chop the veggies and make the quinoa and the dressing in advance and store them separately in individual containers. This way, you can quickly grab a perfectly fresh serving for lunch or dinner on busy days without any extra effort.

HOW TO STORE THE LEFTOVERS

Store any leftovers you have in an airtight container in the fridge for up to 4 days. To keep things fresh, it’s best to store the salad in individual container and the dressing in a small jar separately, and add the dressing just before serving. This helps keep the veggies crisp and prevents the salad from becoming soggy.


If you made this Crunchy Thai Quinoa Edamame Salad, I would love to know how it turned out! Please let me know by leaving a comment below.



Crunchy Thai Quinoa Edamame Salad Crunchy Thai Quinoa Edamame Salad
Author: Happily Cooking
Preparation Time:
Cooking Time:
Servings: 5-6 people
Calories per serving: 278kcal




Ingredients:
    For the Salad
  • 3/4 cup quinoa, uncooked
  • 1 cup edamame, shelled
  • 1 red bell pepper, diced
  • 1 cup carrots, shredded
  • 1 cup purple cabbage, shredded
  • 2 green onions, chopped
  • 1/4 cup roasted cashews, halved

    • For the Peanut Butter Dressing
  • 1/4 cup creamy peanut butter
  • 2 teaspoons freshly grated ginger
  • 3 Tablespoons low-sodium soy sauce
  • 1 teaspoon olive oil
  • 1 Tablespoon honey
  • 1 teaspoon Sriracha hot sauce
  • Water, if needed

Instructions:
  1. Rinse the quinoa in a fine-mesh strainer with water.
  2. In a small pot, combine the rinsed quinoa and water. Over medium heat, bring to a boil. Gently reduce the heat to medium-low and simmer until all water is absorbed.
  3. Remove the quinoa from heat, cover the pot, and let it rest for 5-10 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.
  4. In a large bowl, combine the purple cabbage, red bell pepper, edamame, shredded carrots, green onions and the cooked quinoa.
  5. Prepare the dressing by combining peanut butter, freshly grated ginger, soy sauce, olive oil, sriracha and honey. If necessary, thin the dressing by adding some water.
  6. Pour the dressing onto the salad, stir gently to combine, and top with some roasted cashews or peanuts for added crunch. Enjoy!

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