A crunchy high protein quinoa edamame salad tossed in a sweet and spicy mango chilli peanut butter dressing. Ready in under 30 minutes and perfect for meal prep, lunch or light dinner.
If you’ve made my multipurpose mango chilli peanut butter dressing, this is where it shines. Tossed through the crunchy quinoa edamame salad, it transforms a simple salad into something sweet, spicy and incredibly delicious.
This is one of those recipes I keep coming back to because it ticks most of the boxes like high in protein, it holds up well in the fridge for meal prep and the dressing does all the flavour work. Just a few minutes of chopping, cooking, one jar of dressing and you are done!
Notes On Ingredients
Here’s everything you’ll need to make this recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegetables: Cucumber, red bell pepper, cherry tomatoes, carrot, spring onion and coriander leaves.
- Grains and Beans: Quinoa and edamame. I used frozen shelled edamame, but you can use fresh ones as well.
- Water: To cook quinoa and edamame.
See the recipe card for quantities.
How To Make Quinoa Edamame Salad?
This is an overview with process photos, the full recipe is at the bottom in a recipe card
Step 1: Boil frozen edamame, drain water and set aside to cool completely.
Step 2: Wash and cook quinoa and let it cool to room temperature.
Step 3: While quinoa cooks, prep vegetables and dressing.
Step 4: In a mixing bowl, add cooled quinoa, edamame and vegetables.
Step 5: Drizzle dressing and toss until everything is well combined.
Enjoy protein rich quinoa edamame salad with mango chilli peanut butter dressing.
Substitutions and Variations
Vegetables: Try other vegetables such as boiled corn, red onion, celery or lettuce.
Storage
Store salad and dressing separately in airtight containers in the fridge. Toss everything when ready to serve.
The leftover salad with dressing can be stored in the fridge for 2 days, but the vegetables soften slightly over time.
Tips and Tricks
Cool quinoa and edamame: Allow cooked quinoa and edamame to cool completely to room temperature before tossing with vegetables and dressing. Warm quinoa or edamame makes salad soggy. Spread them on a tray to speed up the cooling process if you’re short of time.
Dress salad before serving: For the best texture, store prepped quinoa, edamame, vegetables and dressing separately and combine them just 20-30 mins before serving. If you’re packing it for lunch, pack dressing in a small pot and drizzle it over salad when ready to eat. This helps keep salad crisp and fresh.
Edamame: Cook edamame as per the instructions and duration mentioned on the packet.
Quinoa Edamame Salad With Mango Chilli Peanut Butter Dressing
Equipment
- 1 Bowl
- 1 Steel Pot/Saucepan
- 1 Spoon
- 1 Strainer
- 1 Big Mixing Bowl
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 90 gms (or) ½ cup frozen shelled edamame
- 1.5 cups water
- 45 gms (or) ¼ cup quinoa
- ¾ cup water
- ½ cup cucumber diced into 1-1.5 inch cubes
- 7-8 cherry tomatoes halved
- ½ cup (or) 1 medium carrot peeled and grated
- ⅓ cup (or) half capsicum diced into 1-1.5 inch cubes
- handful coriander leaves finely chopped
- 2 spring onions chopped
- ¾ cup mango chilli peanut butter dressing adjust to taste
Instructions
- Rinse and wash 45 gms (or) ¼ cup quinoa under cold tap water 3-4 times.45 gms (or) ¼ cup quinoa
- In a medium saucepan or steel pot, bring ¾ cup water to rolling boil over medium heat.¾ cup water
- Once water starts boiling, reduce heat, add washed quinoa and stir well.
- Increase the heat slightly, cover the pot with lid and cook for about 12-15 minutes until all the water is absorbed and quinoa is tender.
- Switch heat off, spread quinoa on a tray to cool completely.
- While quinoa cooks, prep vegetables.
- In the same saucepan or steel pot bring 1.5 cups water to a rolling boil.1.5 cups water
- once water starts boiling, add 90 gms (or) ½ cup frozen shelled edamame and cook for 5-6 minutes until tender.90 gms (or) ½ cup frozen shelled edamame
- Drain water and let edamame cool completely.
- Meanwhile, prepare mango chilli peanut butter dressing according to the recipe.¾ cup mango chilli peanut butter dressing
- In a mixing bowl, add quinoa, edamame, ½ cup cucumber, 7-8 cherry tomatoes, ⅓ cup (or) half capsicum, ½ cup (or) 1 medium carrot, handful coriander leaves2 spring onions.½ cup cucumber, 7-8 cherry tomatoes, ½ cup (or) 1 medium carrot, ⅓ cup (or) half capsicum, handful coriander leaves, 2 spring onions
- Pour freshly prepared ¾ cup mango chilli peanut butter dressing and toss until everything is well combined.
- Enjoy high plant protein quinoa edamame salad.
Notes
Nutrition
Related
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KEEP IN TOUCH
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Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
