Edamame Quinoa Salad

A fork resting in a small bowl of quinoa edamame salad with cabbage, green onion, red pepper, carrot and sesame seeds.

5 from 1 vote

A refreshing quinoa salad with edamame, fresh veggies and sesame tamari dressing that's quick and easy to make and perfect for a healthy side dish or light main meal.

Prep Time15

Cook Time15

Total Time30

Course: Salad

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

For the Quinoa Salad

1 cup rinsed quinoa
1 cup shelled edamame
1 red bell pepper diced
1 cup diced cucumber
1 cup shredded carrot
2 cups shredded cabbage or coleslaw mix
4 green onions thinly sliced

For the Sesame Dressing

For the Sesame Dressing
2 tbsp tamari
1 tbsp sesame oil
1 tbsp oil
1 tbsp maple syrup
1 tbsp rice wine vinegar
1 tbsp sesame seeds
1 tsp garlic powder
½ tsp ginger powder
salt and pepper to taste

Instructions

In a medium pot, add quinoa and 1 ½ cups water. Season with salt. Bring to a boil. Once boiling, cover and reduce heat to medium-low. Cook for 14 min, or until water is absorbed and quinoa is tender. Set aside off heat, covered for 5 min, then fluff with a fork. Let quinoa cool slightly before tossing salad.
While the quinoa is cooking, chop the veggies and prepare the edamame according to package instructions.
To a large bowl, add tamari, sesame oil, oil, maple syrup, vinegar, sesame seeds, ginger and garlic. Season with salt and pepper, then whisk to combine.
To the large bowl with dressing, add cooked quinoa, edamame, red pepper, cucumber, carrots, cabbage and green onions. Toss to combine. Sprinkle with more sesame seeds and green onions, if desired.

Notes

Serves 4 as a main dish or 6 as a side dish. Store salad in an airtight container in the fridge for up to 4 days.

Nutrition