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Quinoa Edamame Salad With Creamy Peanut Dressing is the kind of vibrant meal I turn to on busy weeks when I want something fresh yet filling. It packs plenty of plant-based protein and vegetables into every bite, with a luxe peanut sauce my family always asks for seconds of. This salad is not just a power lunch or dinner but a dish that always disappears at potlucks too.
When I first made this for a picnic last summer I was surprised how quickly everyone found a favorite combo in their bowl. Some pile on extra peanuts; others love a drizzle more sriracha.
Ingredients
- quinoa: choose a white or tri-color variety for a light texture; rinse to remove bitterness
- chicken or vegetable broth: cook the quinoa in broth instead of water for a rich base
- frozen shelled edamame: look for bright green beans for optimal freshness
- canned chickpeas: rinse well to avoid a salty aftertaste
- premade coleslaw mix: bagged makes prep fast but check for crispness; no wilting
- green onions: use both green and white parts for bite and color
- dry roasted lightly salted peanuts: pick quality ones for a crunchy surprise
- salt and pepper: add to taste to draw out all the flavors
- fresh herbs (optional): consider cilantro or mint for brightness
- natural peanut butter: choose creamy, no sugar added for the best dressing texture
- soy sauce: opt for low sodium to control seasoning
- sesame oil: just a splash infuses that nutty aroma
- rice vinegar: gives the dressing clean acidity
- lime juice: fresh squeezed for zesty depth
- honey or liquid sweetener: adjust to your taste for a hint of sweetness
- sriracha: use more or less depending on your heat liking
- green onions and garlic: essential to build bold dressing flavor
- water: only as needed to thin the dressing until pourable
Step-by-Step Instructions
- Cook the Quinoa:
- Prepare the quinoa according to the package directions using broth instead of water for a more flavorful base. Once it is fully cooked, fluff it gently with a fork and spread out on a tray or plate to cool. Letting it sit to cool prevents clumping and helps the salad stay fluffy.
- Prepare the Creamy Peanut Dressing:
- In a blender or bullet blender, add the natural peanut butter, soy sauce, sesame oil, rice vinegar, lime juice, honey, sriracha, green onions, and garlic. Blend everything on high speed until fully smooth and emulsified. If the dressing is too thick, slowly add one tablespoon of water at a time, blending after each until you reach a creamy pourable consistency.
- Prep the Salad Ingredients:
- To assemble the salad, add the cooled quinoa, thawed edamame, drained chickpeas, crisp coleslaw mix, sliced green onions, and chopped peanuts to a big mixing bowl. Sprinkle with salt and black pepper to your preference and add in a handful of torn fresh herbs if you love extra color.
- Dress and Toss:
- Drizzle the entire bowl with the peanut lime dressing, making sure every ingredient gets coated. Toss everything with tongs or clean hands so the flavors mingle and coat every bite evenly.
- Serve or Store:
- Serve right away while the salad is fresh and crunchy, or cover and refrigerate for up to three days. This salad keeps well, so consider making extra for easy lunches throughout the week.
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My favorite part of this recipe is the dressing. It started as a quick blend of whatever was in my pantry and has now become a staple for noodle bowls and grilled veggies too. I love sneaking crunchy peanuts on top right before serving, because my kids always go fishing for them.
Storage Tips
Store the salad and the dressing separately if you want the freshest crunch, but it will keep dressed and still taste great for up to three days in an airtight container. I like to give leftovers a quick toss and sometimes sprinkle on extra peanuts for freshness.
Ingredient Substitutions
You can swap out chickpeas for white beans or black beans for a slightly different flavor profile. If you are out of edamame, frozen peas work as a protein option. For the dressing, sunflower seed butter is a good sub for peanut butter if allergies are a concern. Tamari can be used instead of soy sauce to keep it gluten free.
Serving Suggestions
Spoon this colorful salad onto a bed of leafy greens or tuck it into lettuce wraps for a picnic lunch. I often serve it alongside grilled chicken or tofu for a heartier meal. For potlucks, separate into jars or containers for easy individual portions.
Cultural and Historical Context
While this is not an authentic dish from any one cuisine, it is inspired by Asian flavors and ingredients I have picked up from favorite restaurant salads and peanut sauces. Quinoa is a nod to South American traditions, while the peanut dressing echoes flavors from Thai noodle salads. It is a true hybrid for modern kitchens.
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This quinoa edamame salad is quick to make, vibrant, and endlessly customizable to your taste!
Frequently Asked Questions
- → How should I cook quinoa for this dish?
Cook quinoa in chicken or vegetable broth for added flavor. Fluff with a fork after cooking and let cool before combining with other ingredients.
- → Can I make the salad ahead of time?
Yes, it holds up well in the fridge for up to 3 days. Store the dressing separately for best texture, or mix before serving.
- → Are there substitutions for peanuts or peanut butter?
Swap peanuts for cashews or almonds, and use almond or sunflower seed butter if avoiding peanuts.
- → Is this dish suitable for vegans?
Yes, simply use vegetable broth and a plant-based sweetener in the dressing to keep the dish vegan-friendly.
- → Can I add extra vegetables to the mix?
Absolutely. Sliced bell peppers, shredded carrots, or snap peas work well for extra crunch and color.
- → How spicy is the peanut dressing?
The sriracha adds mild heat. Adjust the amount for more or less spice, according to your taste preference.