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
Scale
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.
