Recipe: Easy Edamame Salad

Looking for a high-protein, high-fibre dish that will impress your vegan friends at lunch?! Try out this Easy Edamame Salad (modified from Grateful Grazer)! It’s a fantastic source of healthy fats and makes for an excellent plant-based meal. It’s protein and fibre content come from the use of quinoa, edamame, almonds and carrots. Plus, with the easy swap of soy sauce for tamari, it’s gluten-free too!

What else could you want?!

Easy Edamame Salad

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

Salad:

  • ½ cup dry quinoa, rinsed
  • 2 1/2 cups frozen shelled edamame
  • 2 cups shredded red cabbage
  • 2 cups chopped baby spinach
  • 1 cup shredded carrots
  • 1 cup roasted peanuts (shelled)
  • 1 sliced jalapeño (optional)

Dressing:

  • ¼ cup peanut butter
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce or gluten-free tamari or liquid aminos
  • 1 tablespoon maple syrup
  • 3 cloves garlic, minced (1 tablespoon)
  • 1 teaspoon grated ginger
  • ½ teaspoon cayenne pepper (optional for spicy flavour)
  • 2 tablespoons water or as needed

Optional Garnish:

  • Roasted peanuts
  • Thai basil
  • Coriander
  • Green onions, chopped
  • Lime wedges

Method

Prepare Salad:

  1. Pour dry quinoa and 1 cup of water into a pot and bring to a boil.
  2. Reduce heat to low and simmer 20 minutes, or until water is absorbed and quinoa is tender.
  3. Fluff with a fork, cover, and set aside.
  4. In the meantime, add frozen edamame to a skillet over medium-high heat.
  5. Cook, stirring occasionally, 7 minutes, or until water is absorbed and edamame start to brown in places. Turn off heat.

Prepare Dressing:

  1. Whisk together peanut butter, rice vinegar, soy sauce (or alternative), maple syrup, garlic, ginger, and cayenne pepper (if using).
  2. Gradually stir in water as needed to reach pourable dressing consistency.

Serve:

  1. Stir cooked quinoa, cooked edamame, cabbage, baby spinach, carrots, peanuts, and jalapeño (if using) in a serving bowl or dish.
  2. Pour dressing over salad and garnish with roasted peanuts, Thai basil, coriander, green onions, and lime wedges if desired.

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