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.
- 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
- 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.
- 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