Description
A vibrant and nutritious salad packed with protein-rich edamame and crunchy vegetables, dressed in a creamy peanut dressing.
Ingredients
Scale
- 1/2 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 jalapeno (optional)
- 1/3 cup peanut butter
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon cayenne pepper (optional)
- 1–2 tablespoons water (as needed)
- Roasted peanuts (for garnish)
- Fresh basil (for garnish)
- Fresh cilantro (for garnish)
- Green onions, chopped (for garnish)
- Lime wedges (for garnish)
Instructions
- Start by pouring 1/2 cup dry quinoa and 1 cup of water into a pot with a lid. Cover the pot and bring to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender.
- Once done, leave the pot covered until you’re ready to assemble your salad.
- In a skillet over medium-high heat, add 1 tablespoon of grapeseed oil. When the oil is shiny, add in the frozen shelled edamame. Cook the edamame for approximately 7 minutes, stirring occasionally until they are heated through and tender.
- While the edamame is cooking, prepare the dressing. In a mixing bowl, whisk together the peanut butter, rice vinegar, soy sauce, maple syrup, minced garlic, grated ginger, and optional cayenne pepper. Gradually stir in water until you achieve your desired dressing consistency.
- Once the quinoa and edamame are ready, take a large mixing bowl and toss together the cooked quinoa, edamame, shredded red cabbage, chopped spinach, shredded carrots, roasted peanuts, and sliced jalapeno (if using).
- Pour the peanut dressing over the salad mixture and toss again to ensure everything is well coated.
- Transfer the salad to a serving dish, and garnish with extra roasted peanuts, fresh basil, cilantro, green onions, and lime wedges as desired.
Notes
Rinse quinoa before cooking to remove bitterness. Adjust spice level by modifying jalapeno and cayenne pepper as desired. For best texture, dress the salad just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg