Introduction
Quinoa salad has become a popular choice for healthy eating, thanks to its vibrant colors, crunchy textures, and a delightful blend of flavors. This particular recipe elevates the classic salad with the addition of edamame, fresh fruits, and a creamy peanut dressing that brings everything together. Packed with protein and nutrients, this salad is perfect as a light lunch, a side dish at gatherings, or a nutritious meal prep option.
Detailed Ingredients with Measures
For the quinoa salad:
– 2–3 cups shelled edamame
– 2 cups quinoa
– 1 cucumber, diced
– 1–2 bell peppers, diced
– 2 ripe mangoes, diced
– 3 carrots, shredded
– Half a head of purple cabbage, shredded
– Sliced almonds, peanuts, cashews, etc.
For the peanut dressing:
– 1/2 cup creamy peanut butter
– 1/3 cup soy sauce
– 1/3 cup vinegar (white distilled or rice vinegar)
– 1/4 cup sesame oil
– 1–2 tablespoons chili paste (e.g., sambal oelek)
– 2 tablespoons honey
– 1 clove garlic
– 1 knob of fresh ginger, peeled
Prep Time
Preparation of this salad takes approximately 20-30 minutes, depending on your chopping skills and efficiency in the kitchen.
Cook Time, Total Time, Yield
Cook time for quinoa and edamame typically runs about 15-20 minutes. So, with prep and cook time combined, the total time to make this delicious quinoa salad is around 35-50 minutes. This recipe yields approximately 6-8 servings, making it a perfect dish for sharing or for meal prepping throughout the week. Enjoy this nutritious salad as a standalone meal or as a delightful side with your favorite dishes!
Detailed Directions and Instructions
Cook Quinoa and Edamame
Prepare the quinoa and edamame according to their package instructions. Typically, this involves rinsing the quinoa under cold water, then cooking it in a pot with twice as much water (or vegetable broth) for about 15 minutes or until fluffy. For the edamame, bring a pot of water to a boil, add shelled edamame, and cook for about 5-7 minutes until tender.
Prepare Vegetables
Dice the cucumber and bell peppers into small pieces for easy blending of textures. Shred the carrots and purple cabbage using a grater or food processor. Lastly, dice the ripe mangoes into bite-sized cubes.
Make Dressing
In a food processor or blender, combine the creamy peanut butter, soy sauce, vinegar, sesame oil, chili paste, honey, peeled garlic clove, and a knob of fresh ginger. Blend until the mixture is smooth and well combined. You may need to scrape down the sides to ensure all ingredients are mixed thoroughly.
Assemble Salad
In a large bowl, combine the cooked quinoa, edamame, and prepared vegetables. Add your choice of sliced almonds, peanuts, cashews, or other nuts for added crunch. Drizzle with the peanut dressing and toss gently to combine, ensuring all ingredients are coated evenly with the dressing.
Notes
Texture and Flavor Variations
Feel free to customize the salad by adding other vegetables such as cherry tomatoes, corn, or avocado for extra flavor and nutrition.
Make Ahead Tips
This quinoa salad can be made ahead of time. Store the salad and dressing in separate containers in the refrigerator and combine them just before serving to maintain freshness.
Storage
Leftover salad can be stored in an airtight container in the fridge for up to 3-4 days. The dressing can also be stored separately for a longer shelf life.
Cook techniques
Cooking Quinoa
Rinse the quinoa under cold water to remove any bitterness. Combine with water in a pot, bring to a boil, then reduce heat to simmer and cover until the quinoa is fluffy and water is absorbed.
Cooking Edamame
Boil or steam shelled edamame for 5-7 minutes until tender. Drain and set aside.
Dicing Vegetables
Use a sharp knife to dice cucumbers and bell peppers uniformly for even texture. Peel and shred carrots using a box grater or food processor.
Shredding Cabbage
Cut the purple cabbage into quarters, remove the core, and use a sharp knife or food processor to shred into thin strips.
Making Peanut Dressing
Combine all dressing ingredients in a food processor or blender and blend until smooth. Adjust seasoning according to taste.
Assembling Salad
In a large bowl, combine all the cooked ingredients and prepared vegetables. Drizzle with peanut dressing and toss gently to mix.
FAQ
Can I use other types of beans instead of edamame?
Yes, black beans or chickpeas can be used as substitutes for edamame.
What can I use instead of peanut butter for a nut-free option?
You can use sunflower seed butter or tahini as alternatives to peanut butter.
How can I make this salad vegan?
Ensure that the honey is substituted with maple syrup or agave for a vegan option.
Can I store leftovers? How long will they last?
Yes, you can store leftovers in an airtight container in the fridge for up to 3 days.
What vegetables can be added for extra flavor or nutrition?
You can add ingredients like cherry tomatoes, spinach, or avocado for additional flavor and nutrition.
Conclusion
This vibrant quinoa salad, enriched with nutritious edamame and a medley of colorful vegetables and fruits, is complemented by a creamy peanut dressing that adds a delightful flavor balance. It’s a perfect dish for any occasion, offering a refreshing and satisfying meal or side.
More recipes suggestions and combination
Mediterranean Quinoa Salad
Swap edamame for chickpeas, add cherry tomatoes, olives, and feta cheese, and dress with olive oil and lemon juice.
Southwestern Quinoa Bowl
Incorporate black beans, corn, diced avocado, and cherry tomatoes, with a lime vinaigrette for a zesty kick.
Asian-Inspired Quinoa Salad
Add shredded carrots, sliced green onions, and snap peas, and replace the peanut dressing with a sesame ginger vinaigrette.
Fruit and Nut Quinoa Salad
Mix in diced apples, dried cranberries, and walnuts, and top with a honey mustard dressing for a sweet and crunchy version.
Roasted Vegetable Quinoa Salad
Include roasted zucchini, asparagus, and bell peppers, and drizzle with balsamic vinaigrette for a deep and savory flavor profile.
