Quinoa Edamame Peanut Dressing (Print Version)
# Ingredients:
→ Salad
01 -
150 g uncooked quinoa
02 -
310 ml chicken or vegetable broth
03 -
300 g frozen shelled edamame, thawed
04 -
400 g canned chickpeas, drained and rinsed
05 -
250 g prepared coleslaw mix
06 -
5 green onions, thinly sliced
07 -
35 g dry roasted lightly salted peanuts, roughly chopped
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
Fresh herbs, optional
→ Creamy Peanut Lime Dressing
11 -
85 g natural peanut butter
12 -
2 tablespoons soy sauce
13 -
2 teaspoons sesame oil
14 -
60 ml rice vinegar
15 -
Juice of ½ lime
16 -
2 tablespoons honey or liquid sweetener
17 -
1 tablespoon sriracha, or more as desired
18 -
2 green onions, trimmed
19 -
2 garlic cloves
20 -
15–45 ml water, if needed to thin
# Instructions:
01 -
Rinse quinoa thoroughly. Combine with broth in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed and quinoa is tender. Fluff with a fork and allow to cool completely.
02 -
Place peanut butter, soy sauce, sesame oil, rice vinegar, lime juice, honey, sriracha, green onions, and garlic into a blender. Blend until smooth. Adjust consistency with water, adding one tablespoon at a time as needed.
03 -
In a large mixing bowl, combine cooled quinoa, edamame, chickpeas, coleslaw mix, sliced green onions, and chopped peanuts. Season with salt and black pepper. Stir in fresh herbs if desired.
04 -
Pour the prepared dressing over the salad mixture and toss thoroughly to ensure all components are well coated.
05 -
Serve immediately, or refrigerate in an airtight container for up to three days for optimal freshness.
# Notes:
01 -
For extra flavor, allow the salad to chill for at least 30 minutes before serving to let the ingredients meld.