Description
A vibrant salad featuring quinoa, edamame, and a creamy peanut dressing, perfect for a light lunch or as a nutritious side dish.
Ingredients
- 1/2 cup dry quinoa
- 1 tablespoon grapeseed oil
- 1 pound frozen shelled edamame
- 2 cups shredded red cabbage
- 2 cups chopped baby spinach
- 1 cup shredded carrots
- 1 cup roasted peanuts
- 1 sliced jalapeno (optional)
- 1/3 cup peanut butter
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon cayenne pepper (optional)
- 1-2 tablespoons water
- Optional garnish: roasted peanuts, fresh basil, fresh cilantro, green onions, lime wedges
Instructions
- Start by pouring the dry quinoa and 1 cup of water into a pot. Cover and bring to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes or until all the water is absorbed and the quinoa becomes tender.
- While the quinoa is cooking, heat the grapeseed oil in a skillet over medium-high heat. Add the frozen edamame and stir occasionally for around 7 minutes until they are heated through.
- For the dressing, whisk together the peanut butter, rice vinegar, soy sauce, maple syrup, minced garlic, grated ginger, and cayenne pepper. Gradually add 1-2 tablespoons of water until you achieve your desired consistency.
- In a large bowl, combine the cooked quinoa, sautéed edamame, shredded red cabbage, chopped baby spinach, shredded carrots, roasted peanuts, and jalapeno (if using).
- Drizzle the peanut dressing over the salad and mix well until all the ingredients are evenly coated. Serve immediately, garnished with additional roasted peanuts, fresh basil, cilantro, green onions, and lime wedges if desired.
Notes
Rinse quinoa before cooking to remove bitterness. Dressing can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian