This edamame quinoa salad has crunchy vegetables like cabbage, apple, and carrots. It’s tossed in an delicious asian inspired ginger peanut dressing for a healthy high protein plant-based meal.
OMG THIS SALAD!!! It is one of my all time favourite dishes to whip up and keep in the fridge all week long. This quinoa edamame salad is filled with crunchy vegetables and packed with SO much flavour thanks to the ginger lime peanut dressing. It reminds me of those store-bought salads, but made from even better ingredients at home!
This recipe is completely plant-based and packed with both protein, fibre and healthy fats making this salad very filling and satisfying. You can enjoy it as a main meal and it’s great as a make-ahead option.
Ingredients you’ll need
Despite the lengthy list, we only need a few fresh ingredients to make this quinoa edamame salad.
- Edamame: I recommend frozen shelled edamame to save time!
- Cabbage: For our crunchy salad base! I used green but red cabbage works well too.
- Baby spinach: I love adding a handful to mix up the base.
- Quinoa: I used regular white quinoa but tri-coloured would add a pop of colour. Use precooked to save time!
- Carrot: Grated carrots adds a pop of colour! Grated beetroot also works here.
- Coriander (cilantro): Helps boost the fresh flavours.
- Onion: I prefer red onion for a pop of colour.
- Apple: Adds a deliciously sweet crunch.
- Soy sauce
- Lime: You’ll need the juice from about 3 limes; alternatively, bottled juice works. You can also use rice wine vinegar as an alternative.
- Nut butter: You can use peanut butter or tahini to make the dressing. Both work!
- Honey or maple syrup: Adds a touch of sweetness to the dressing.
- Ginger powder
Complete list of ingredients and amounts is located on the recipe card below.
How to make edamame quinoa salad
This salad is super straightforward to make, with just three key steps.
Cook quinoa: If using raw quinoa, cook 2/3 cup of uncooked quinoa grains according to package instructions.
Cook edamame: Begin by cooking the edamame pods according to package instructions. Drain and rinse the edamame with cold water, so they can be added directly into the salad without wilting the ingredients.
Chop veggies: While the edamame is cooking, shred the cabbage, grate the carrots, chop the onion and coriander (cilantro), and slice the apple.
Peanut dressing: Whisk together the peanut butter, soy sauce, lime juice, honey, and ginger until smooth.
Combine: Place the salad ingredients in a large bowl along with the cooked edamame and quinoa.
Pour over the peanut dressing and give it a good stir to coat everything. Refrigerate until ready.
Storing leftovers
This vegan edamame salad is great ahead of time for quick and easy lunches throughout the week. Store the prepared salad in an airtight container in the fridge for up to 3-4 days.
Tips and variations
- Edamame: You can boil the edamame the day before and store them covered in your fridge. Then use them when ready to assemble the salad.
- Not a fan of cabbage? Use shredded romaine (cos) lettuce or kale.
- Prep cooked quinoa: To save time, I always keep a few bags of cooked quinoa in my freezer, then defrost in the microwave when needed. Alternatively, you can buy microwaveable bags/tubs of cooked quinoa.
- Use different grains: Instead of adding quinoa, use 2 cups of cooked brown or white rice, farro, or couscous.
- Make it nut-free: Use tahini or sunflower seed butter to make it allergy-friendly.
Recipe FAQ
Edamame are young, green soybeans which are harvested before maturity. These nutrient-rich beans are high in plant-based protein, fibre, vitamins, and minerals. Particularly isoflavones, which have been associated with various health benefits, such as supporting heart health and reducing the risk of certain chronic diseases.
Edamame can be found in many grocery stores, both in the fresh produce section and in the frozen food aisle. They are a popular snack option at Japanese restaurants, and you can also prepare them at home by boiling, steaming, or microwaving frozen edamame pods.
Edamame have a mild, slightly nutty and buttery flavour. The beans themselves are tender and have a satisfying texture, making them enjoyable to eat. The flavour is enhanced when they are lightly salted, which is a common preparation method.
The most common and simple ways to cook edamame are boiling and steaming. To boil, cook for about 3-5 minutes then serve with salt. To steam, place the edamame pods in a steamer basket and steam for about 5-7 minutes.
More plant-based salads:
Mediterranean Black Lentil Salad
Roasted Chickpea Pumpkin Salad
White Bean Kale Salad with Avocado Dressing
If you try this edamame quinoa salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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Edamame Quinoa Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: Serves 6
- Category: Salad
- Method: Chop
- Cuisine: Asian
Description
This edamame quinoa salad has crunchy vegetables like cabbage, apple, and carrots. It’s tossed in an delicious asian inspired ginger peanut dressing for a healthy high protein plant-based meal.
Ingredients
- 3 cups cooked quinoa*
- 2 cups edamame, shelled
- 4 cups shredded cabbage
- 2 cups chopped baby spinach
- 2 carrots, grated
- 1 cup coriander (cilantro)
- 1/2 red onion
- 1 large red apple, thinly sliced
Ginger lime peanut dressing:
- 1/3 cup tahini or peanut butter
- 3 tablespoons soy sauce
- 1/4 cup fresh lime juice (or rice vinegar)
- 2 teaspoons honey
- 1 teaspoon ginger powder
- 2–3 tablespoons water, to thin
Instructions
- If using raw quinoa, cook 2/3 cup of uncooked quinoa grains according to package instructions.
- Begin by cooking the edamame pods according to package instructions. Drain and rinse the edamame with cold water, so they can be added directly into the salad without wilting the ingredients.
- While the edamame is cooking, shred the cabbage, grate the carrots, chop the onion and coriander (cilantro), and slice the apple.
- Whisk together the peanut butter, soy sauce, lime juice, honey, and ginger until smooth, adding the water if needed.
- Place the salad ingredients in a large bowl along with the cooked edamame and quinoa. Pour over the peanut dressing and give it a good stir to coat everything. Refrigerate until ready.
Notes
- Use pre-cooked quinoa to save time*
- Store leftover salad in an airtight container in the fridge for up to 3-4 days.
Keywords: edamame, quinoa, healthy, vegan, high-protein, plant based
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