The Quinoa Edamame Salad with Creamy Peanut Lime Dressing Recipe is a vibrant, protein-packed dish that perfectly balances fresh textures with bold, tangy flavors. This salad brings together the nuttiness of quinoa, the pop of edamame, and the crunch of peanuts, all tied together by a silky, zesty peanut lime dressing that’s nothing short of addictive. Whether you’re looking for a quick lunch, a colorful side, or a light dinner, this recipe is a surefire way to satisfy your cravings and fuel your day with wholesome goodness.
Ingredients You’ll Need
The beauty of the Quinoa Edamame Salad with Creamy Peanut Lime Dressing Recipe lies in its simple, yet thoughtfully chosen ingredients. Each one contributes essential flavors, textures, and freshness that make this salad truly stand out on your plate.
- ¾ cup uncooked quinoa: This gluten-free grain provides a fluffy, slightly nutty base packed with plant protein.
- 1 ¼ cup chicken or vegetable broth: Used for cooking quinoa, it adds extra depth of flavor compared to plain water.
- 2 cups frozen shelled edamame (thawed): These green soybeans bring a tender bite and a healthy dose of protein.
- 1 can chickpeas (drained and rinsed): Adds creaminess and fiber, boosting the salad’s heartiness.
- 4 cups premade coleslaw mix: A crunchy, crunchy medley of cabbage and carrots that brightens the dish with color and texture.
- 5 green onions (sliced thin): Imparts a mild oniony zest that flashes through every bite.
- ¼ cup dry roasted lightly salted peanuts (rough chopped): For satisfying crunch and a salty contrast.
- Salt and pepper (to taste): Essential seasoning to enhance and balance all the fresh flavors.
- â…“ cup natural peanut butter: The creamy foundation of the dressing, giving richness and the classic peanut taste.
- 2 Tbsp soy sauce: Adds savory umami flavor and saltiness to the dressing.
- 2 tsp sesame oil: Brings nutty fragrance and a luscious finish.
- ¼ cup rice vinegar: Gives the dressing a tangy brightness that cuts through the richness.
- ½ lime (juiced): Fresh lime juice enhances the dressing’s zing and lifts the whole salad.
- 2 Tbsp honey (or liquid sweetener of choice): Balances acidity and spice with a gentle sweetness.
- 1 Tbsp sriracha (more if desired): Adds a spicy kick to the dressing that wakes up the palate.
- 2 green onions (trimmed): Blended into the dressing for extra fresh onion flavor.
- 2 garlic cloves: Provides a pungent depth to the creamy peanut lime dressing.
- 1-3 Tbsp water (optional): Used to thin the dressing to your perfect consistency.
How to Make Quinoa Edamame Salad with Creamy Peanut Lime Dressing Recipe
Step 1: Cook and Cool the Quinoa
Start by cooking your quinoa using chicken or vegetable broth instead of water. This trick infuses the grain with gentle savory flavor that will deepen the overall taste of your salad. Once cooked, fluff the quinoa with a fork and let it cool completely to ensure it doesn’t wilt or warm the other fresh ingredients later on.
Step 2: Blend the Creamy Peanut Lime Dressing
In a blender, add the peanut butter, soy sauce, sesame oil, rice vinegar, lime juice, honey, sriracha, trimmed green onions, and garlic cloves. Blend together until the dressing is smooth and creamy. If it feels too thick, add water one tablespoon at a time until you reach your desired pourable consistency. This dressing is the true star that brings all the salad components together beautifully.
Step 3: Toss the Salad Ingredients
In a large mixing bowl, combine the cooled quinoa, thawed edamame, drained chickpeas, coleslaw mix, and sliced green onions. Pour the creamy peanut lime dressing over the ingredients and toss gently but thoroughly until everything is evenly coated. Sprinkle with chopped roasted peanuts, then add salt and pepper to taste. Your salad is ready to serve or chill until mealtime!
How to Serve Quinoa Edamame Salad with Creamy Peanut Lime Dressing Recipe
Garnishes
Adding a few thoughtful garnishes elevates your salad from delicious to unforgettable. Try a handful of fresh herbs like cilantro or mint for added aroma and freshness. A sprinkle of toasted sesame seeds or an extra handful of roughly chopped peanuts adds delightful texture. A lime wedge on the side invites everyone to add a pop of citrus brightness as they please.
Side Dishes
This salad works wonderfully as a vibrant side alongside grilled chicken, seared tofu, or crispy fish. It also pairs well with warm bowls of soup or alongside a platter of steamed dumplings for a refreshing, light contrast. Thanks to its satisfying protein content, it can hold its own as a meal but shines beautifully when complemented with other dishes.
Creative Ways to Present
Feel free to get playful with presentation! Serve the quinoa edamame salad inside hollowed-out bell peppers or avocados for a pretty individual portion. Spoon it onto lettuce leaves as bite-sized wraps or layer it over mixed greens for a composed dinner salad. No matter how you present it, the vivid colors and textures will surely impress.
Make Ahead and Storage
Storing Leftovers
This salad keeps really well in the fridge for up to three days. Store it in an airtight container, and you’ll find that the flavors only develop more over time. Give it a quick toss before serving to redistribute the dressing and freshen up the texture.
Freezing
Due to the fresh vegetables and dressing, freezing the quinoa edamame salad is not recommended as it will compromise texture and flavor. However, you can freeze cooked quinoa separately for future use.
Reheating
If you prefer a warm salad or want to reheat leftovers, gently warm the quinoa portion on its own, then mix with fresh edamame and coleslaw mix to retain crunch. Add the dressing afterward to keep its creamy character intact.
FAQs
Can I make this salad vegan?
Absolutely! Just be sure to use vegetable broth instead of chicken broth and opt for a vegan-friendly sweetener like maple syrup if you prefer. The salad is naturally plant-based with the great protein punch from edamame, chickpeas, and quinoa.
How spicy is the dressing?
The dressing has a gentle kick from the sriracha, but you can easily adjust the heat level to your preference. Add more for a fiery punch or omit it altogether for a milder version that still tastes amazing.
What can I substitute for edamame if I don’t have it?
If edamame is unavailable, young green peas or even shelled lima beans make good alternatives. They offer a similar texture and a pop of green color that complements this salad perfectly.
Is quinoa necessary or can I use a different grain?
Quinoa is a fantastic choice due to its light texture and high protein content, but you can also try this salad with couscous, bulgur, or farro if you prefer a different grain. Just adjust cooking times accordingly.
Can I prepare the dressing ahead of time?
Yes, the creamy peanut lime dressing can be made a day or two in advance and stored in the fridge. Just give it a quick stir or shake before tossing with the salad to bring back that luscious creaminess.
Final Thoughts
If you’re looking for a fresh, flavorful, and nutritious salad that feels as joyful to eat as it is to make, the Quinoa Edamame Salad with Creamy Peanut Lime Dressing Recipe is an absolute winner. It’s easy to whip up, endlessly customizable, and perfect for sharing with friends or savoring all to yourself. Give it a try — you might just find your new favorite go-to for lunch or dinner!
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Quinoa Edamame Salad with Creamy Peanut Lime Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
Description
A vibrant and protein-packed Quinoa Edamame Salad featuring a creamy peanut lime dressing, perfect for a quick, nutritious meal or light lunch. This salad combines fluffy quinoa, tender edamame, crunchy coleslaw mix, and a flavorful dressing with hints of peanut butter, soy sauce, and sriracha for a deliciously balanced dish.
Ingredients
Salad
- ¾ cup uncooked quinoa
- 1 ¼ cup chicken or vegetable broth
- 2 cups frozen shelled edamame, thawed
- 1 can chickpeas, drained and rinsed
- 4 cups premade coleslaw mix
- 5 green onions, sliced thin
- ¼ cup dry roasted lightly salted peanuts, rough chopped
- Salt and pepper, to taste
- Fresh herbs (optional)
Creamy Peanut Lime Dressing
- â…“ cup natural peanut butter
- 2 Tbsp soy sauce
- 2 tsp sesame oil
- ¼ cup rice vinegar
- ½ lime, juiced
- 2 Tbsp honey (or liquid sweetener of choice)
- 1 Tbsp sriracha (more if desired)
- 2 green onions, trimmed
- 2 garlic cloves
- 1–3 Tbsp water (optional, to thin)
Instructions
- Cook Quinoa: Rinse the quinoa under cold water. Cook it according to package directions, substituting water with chicken or vegetable broth to enhance flavor. Once cooked, fluff the quinoa with a fork and set aside to cool.
- Prepare Dressing: In a blender, combine natural peanut butter, soy sauce, sesame oil, rice vinegar, lime juice, honey, sriracha, green onions, and garlic cloves. Blend until smooth, about 20 seconds. Add water one tablespoon at a time as needed to achieve your desired dressing consistency. Set aside.
- Assemble Salad: In a large mixing bowl, combine the cooled quinoa, thawed edamame, drained chickpeas, coleslaw mix, sliced green onions, and chopped peanuts. Pour the creamy peanut lime dressing over the salad and toss well to ensure all ingredients are evenly coated.
- Season and Serve: Taste the salad and adjust salt and pepper as needed. Optionally, garnish with fresh herbs for added flavor and freshness. Serve immediately or chill for later consumption.
Notes
- For a vegan version, use vegetable broth and substitute honey with maple syrup or agave nectar.
- Ensure quinoa is rinsed well before cooking to remove bitterness.
- The dressing can be adjusted by varying the amount of sriracha for desired spiciness.
- Leftover salad keeps well refrigerated for up to 2 days.
- Add a squeeze of fresh lime juice before serving to brighten the flavors.
