Quinoa Edamame Salad With Creamy Peanut Dressing Recipe
If you’re searching for a vibrant, nourishing dish that’s truly bursting with flavor, look no further than this Quinoa Edamame Salad With Creamy Peanut Dressing. Every bite is a lively mix of fluffy quinoa, crisp veggies, and shelled edamame, all brought together by a luscious peanut dressing that’s sweet, tangy, and just the right amount of rich. It’s colorful, satisfying, and perfect for a make-ahead lunch, healthy side, or even a light dinner when you need a little pick-me-up.
Ingredients You’ll Need
One of the joys of Quinoa Edamame Salad With Creamy Peanut Dressing is how effortlessly the ingredients come together to create a rainbow on your plate—and every component plays a key role in the final result. With a handful of fresh produce, pantry staples, and a few flavorful extras, you’ll have everything you need for a show-stopping salad.
- Quinoa: This hearty, protein-packed base makes the salad naturally gluten-free and super filling.
- Water: Essential for perfectly cooked, fluffy quinoa.
- Edamame (shelled): Adds satisfying chew and a lovely pop of green protein.
- Red bell pepper: For juicy crunch and color to brighten up every bite.
- Shredded carrots: Their sweetness and crunch add brightness and texture.
- Green onions: A punch of freshness that balances the creamy dressing beautifully.
- Chopped cilantro: Gives the salad its herby, zesty finish—skip if you’re not a cilantro fan, or try parsley instead.
- Chopped peanuts: For irresistible salty crunch sprinkled on top right before serving.
- Creamy peanut butter: The star of the dressing, adding richness and depth to the salad.
- Rice vinegar: Lends gentle tang and keeps the flavors perfectly balanced.
- Soy sauce or tamari: For umami undertones and a dash of saltiness—use tamari for a gluten-free option.
- Lime juice: Adds tart brightness and makes all the flavors pop.
- Maple syrup or honey: A hint of sweetness to bring everything together.
- Sesame oil: Toasty, nutty flavor that gives the dressing its signature aroma.
- Warm water: Thins the dressing just enough for easy tossing.
- Garlic powder: Subtle flavor boost for that roasted, mellow garlic finish.
How to Make Quinoa Edamame Salad With Creamy Peanut Dressing
Step 1: Cook the Quinoa
Start by giving your quinoa a good rinse—this keeps it from having any bitterness once cooked. Combine your quinoa and water in a medium saucepan, bring it to a gentle boil, then dial down the heat, cover, and let it simmer. In about 15 minutes, you’ll have fluffy, tender grains ready to soak up all the goodness. Let the quinoa cool completely before tossing it into the salad for the best texture.
Step 2: Mix Up the Creamy Peanut Dressing
While the quinoa cools, whisk together all the dressing ingredients in a small bowl: creamy peanut butter, rice vinegar, soy sauce or tamari, lime juice, maple syrup or honey, sesame oil, and a pinch of garlic powder. Stream in warm water little by little, whisking smooth until everything is glossy and pourable. This dressing is straight-up crave-worthy and ties the Quinoa Edamame Salad With Creamy Peanut Dressing together beautifully!
Step 3: Chop the Veggies and Herbs
Dice the red bell pepper, shred your carrots (or use pre-shredded to save time), slice the green onions, and chop the cilantro. These fresh ingredients add layers of color, crunch, and zing to every forkful. Measure out your cooked and cooled edamame so it’s ready to join the party.
Step 4: Assemble the Salad
In a large bowl, combine the cooled quinoa, edamame, red bell pepper, carrots, green onions, and cilantro. Pour the creamy peanut dressing over everything, then toss gently until all the grains and veggies are deliciously coated. The dressing will cling to every bite, making this Quinoa Edamame Salad With Creamy Peanut Dressing truly irresistible.
Step 5: Add Crunch and Serve
Just before serving, sprinkle the salad generously with chopped peanuts for that perfect salty, nutty crunch. Serve the salad chilled straight from the fridge or let it come to room temperature—either way, it’s a fresh and uplifting main or side dish.
How to Serve Quinoa Edamame Salad With Creamy Peanut Dressing
Garnishes
A sprinkle of chopped peanuts is classic, but you can also get creative! Try tossing on some extra chopped cilantro, a few thinly sliced red chilis, crushed sesame sticks, or even a squeeze of fresh lime just before serving. Each simple garnish takes the Quinoa Edamame Salad With Creamy Peanut Dressing up a notch in both flavor and presentation.
Side Dishes
This salad is wonderfully hearty on its own, but it pairs beautifully with all sorts of dishes. Serve alongside grilled tofu, roasted chicken, or simple miso soup for a balanced meal. If you’re hosting, brighten the table with fresh spring rolls or a crisp cucumber salad to play off the nutty, tangy notes in the salad.
Creative Ways to Present
Turn the Quinoa Edamame Salad With Creamy Peanut Dressing into a showpiece by serving it in lettuce cups for a pretty appetizer, spooning it over baby greens for added greens, or layering it in mason jars for picture-perfect meal prep. For picnics and potlucks, a giant bowl topped with extra peanuts and colorful herbs always wows a crowd.
Make Ahead and Storage
Storing Leftovers
Got extra? No problem! Store leftovers of your Quinoa Edamame Salad With Creamy Peanut Dressing in an airtight container in the fridge. It stays fresh and vibrant for three to four days, making it perfect for meal prep or grab-and-go lunches throughout the week.
Freezing
While the salad is best enjoyed fresh, you can freeze the quinoa separately if you’re prepping ahead. Let the cooked quinoa cool completely, then freeze in a zip-top bag for up to one month. The veggies and peanut dressing, however, are best added fresh after thawing for optimal crunch and flavor.
Reheating
This salad shines as a chilled or room-temperature dish, so there’s no reheating required. If you do prefer it warm, gently warm the quinoa (sans veggies or dressing) in the microwave, then assemble with the rest just before serving. This keeps the veggies crisp and the flavors bright.
FAQs
Can I make Quinoa Edamame Salad With Creamy Peanut Dressing ahead of time?
Absolutely! This salad is one of those wonderful recipes that gets even better after a few hours in the fridge. Just wait until you’re ready to serve before adding the chopped peanuts for the perfect crunch.
Is this salad gluten-free?
Yes, it’s easy to keep this salad gluten-free by using tamari instead of soy sauce in the dressing. Always double-check your pantry staples if you’re cooking for someone with allergies.
How can I add more protein?
If you’re looking to bulk it up, grilled chicken, tofu, or shrimp make fantastic additions, or simply toss in extra edamame or a handful of chickpeas. The Quinoa Edamame Salad With Creamy Peanut Dressing is super customizable!
What are some optional veggies I can add?
Shredded cabbage, thinly sliced cucumbers, or snap peas are great choices for more texture and color. The more veggies, the merrier!
How long will the dressing keep?
The creamy peanut dressing will last up to a week in the fridge stored in a sealed jar. Just give it a quick shake or stir before using to ensure the flavors are all combined again.
Final Thoughts
If you’re ready to liven up your mealtime routine, give this Quinoa Edamame Salad With Creamy Peanut Dressing a spin. It’s incredibly flavorful, nourishing, and so easy to make—whether you’re prepping lunches for the week or sharing with friends. There’s a good chance it’ll become a bright new favorite in your kitchen!
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Quinoa Edamame Salad With Creamy Peanut Dressing Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Vegan, Gluten-Free
Description
A refreshing and nutritious Quinoa Edamame Salad with a creamy peanut dressing that’s perfect for a light lunch or meal prep. Packed with protein and fiber, this salad is a satisfying and flavorful option for vegetarians and vegans.
Ingredients
For the salad:
- 1 cup uncooked quinoa (rinsed)
- 2 cups water
- 1 ½ cups shelled edamame (cooked and cooled)
- 1 red bell pepper (diced)
- 1 cup shredded carrots
- 2 green onions (sliced)
- ¼ cup chopped cilantro
- ¼ cup chopped peanuts (for topping)
For the creamy peanut dressing:
- ¼ cup creamy peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lime juice
- 1 tablespoon maple syrup or honey
- 1 teaspoon sesame oil
- 1–2 tablespoons warm water (to thin)
- Pinch of garlic powder
Instructions
- Cook the quinoa: In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let cool completely.
- Prepare the dressing: In a small bowl, whisk together peanut butter, rice vinegar, soy sauce, lime juice, maple syrup, sesame oil, and garlic powder. Add warm water a little at a time until the dressing is smooth and pourable.
- Assemble the salad: In a large bowl, combine the cooled quinoa, edamame, bell pepper, carrots, green onions, and cilantro. Pour the peanut dressing over the salad and toss until everything is well coated.
- Serve: Top with chopped peanuts before serving. Serve chilled or at room temperature.
Notes
- This salad is great for meal prep and lasts 3–4 days in the fridge.
- Add shredded cabbage or cucumber for more crunch, or grilled tofu or chicken for extra protein.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Main Course
- Method: Stovetop, No-Cook Assembly
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 360
- Sugar: 6g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 0mg
