Quinoa Edamame Salad with Peanut Sauce
Ingredients
The salad
-
1
cup
dry quinoa
-
2
cups
water
-
½
teaspoon
salt
-
2
cups
frozen mukimame (edamame with shells removed)
-
4
cups
coleslaw mix
-
¼
cup
chopped cilantro
-
¼
cup
sliced green onion
-
½
cup
peanut sauce
-
1
small
lime (sliced into wedges)
Peanut sauce
-
⅓
cup
creamy peanut butter
-
2-4
tablespoons
reduced sodium soy sauce
-
2
tablespoons
rice vinegar
-
1
tablespoon
garlic chili sauce
-
1
teaspoon
toasted sesame oil
-
¼
cup
water (as needed)
Instructions
- Rinse quinoa under cool running water and add it to a medium saucepan with water and salt.
- Bring to a boil, then reduce to a low simmer, cover, and cook until water is absorbed (about 15-18 minutes). Fluff with a fork.
- In a bowl, whisk together peanut butter, soy sauce, rice vinegar, garlic chili sauce, and sesame oil to make the peanut sauce. Adjust soy sauce and add water to thin as needed.
- Combine the cooked quinoa, coleslaw mix, edamame, cilantro, and green onions in a large bowl.
- Cover and refrigerate for at least 2 hours to chill.
- Before serving, toss the salad with the peanut sauce and serve with lime wedges.
Nutrition Facts (estimated)
Servings
4 servings
Calories
354
Total fat
11g
Total carbohydrates
48g
Total protein
17g
Sodium
735mg
Cholesterol
0mg
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