Quinoa Edamame Salad With Mango Chilli Peanut Butter Dressing
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.
Servings: 2 servings
Calories: 380kcal
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
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 directed on the packet.
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
Nutrition
Calories: 380kcal | Carbohydrates: 37g | Protein: 17g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 195mg | Potassium: 896mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6910IU | Vitamin C: 53mg | Calcium: 106mg | Iron: 4mg
