Easy Crunchy Edamame Salad with Quinoa and Thai Dressing
Ingredients
The salad
-
½
cup
dry quinoa
-
1
tablespoon
grapeseed oil or cooking oil of choice
-
1
pound
frozen shelled edamame
-
2
cups
shredded red cabbage
-
2
cups
chopped baby spinach
-
1
cup
shredded carrots
-
1
cup
roasted peanuts
-
1
sliced
jalapeño (optional)
The dressing
-
⅓
cup
peanut butter
-
3
tablespoons
rice vinegar
-
1
tablespoon
soy sauce
-
1
tablespoon
maple syrup
-
3
cloves
garlic, minced
-
1
teaspoon
grated ginger
-
½
teaspoon
cayenne pepper (optional)
-
1-2
tablespoons
water or as needed to thin
Optional garnish
-
to taste
more roasted peanuts
-
to taste
fresh basil
-
to taste
fresh cilantro
-
to taste
green onions, chopped
-
to taste
lime wedges
Instructions
- Rinse quinoa and cook it in a pot with water, bringing it to a boil, then simmering until tender.
- In a skillet, heat oil and cook frozen edamame until warmed through.
- Whisk together the dressing ingredients until smooth, adding water to reach desired consistency.
- In a large bowl, combine cooked quinoa, edamame, cabbage, spinach, carrots, peanuts, and jalapeño.
- Pour dressing over the salad and toss until evenly coated.
- Garnish with optional ingredients before serving.
Nutrition Facts (estimated)
Servings
6
Calories
451
Total fat
30.7g
Total carbohydrates
30.2g
Total protein
21.2g
Sodium
244.6mg
Cholesterol
0mg
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