Description
Delicious Edamame Quinoa Salad for Fresh Summer Vibes
Ingredients
Scale
- 1 cup quinoa (rinsed)
- 1 cup shelled edamame
- 1 red bell pepper (diced)
- 1 cup cucumber (diced)
- 1 cup carrot (shredded)
- 2 cups cabbage or coleslaw mix (shredded)
- 4 green onions (thinly sliced)
- 2 tbsp tamari
- 1 tbsp sesame oil
- 1 tbsp oil (your preferred 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, combine quinoa and 1 ½ cups water. Season with salt and bring to a boil. Once boiling, cover, reduce heat to medium-low, and cook for 14 minutes until the water is absorbed and quinoa is tender. Off heat, cover for 5 minutes, then fluff with a fork and let it cool slightly.
- While the quinoa cooks, chop your red bell pepper, cucumber, and shred the carrots and cabbage. Cook the edamame as per package instructions for that perfect crunch.
- In a large bowl, whisk together tamari, sesame oil, oil, maple syrup, rice wine vinegar, sesame seeds, garlic powder, ginger powder, and season with salt and pepper. Stir well to combine all those delicious flavors!
- Add the cooked quinoa, edamame, red pepper, cucumber, carrots, cabbage, and green onions to the bowl with the dressing. Toss gently to ensure everything is perfectly coated. For an added touch, sprinkle with extra sesame seeds and green onions.
Notes
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg