Get ready to revolutionize your meal prep with a vibrant, protein-packed Edamame Salad with Quinoa that's not just a dish, but a culinary adventure! This Asian-inspired recipe is a perfect blend of nutrition, flavor, and simplicity that will tantalize your taste buds and leave you craving more. Whether you're a health-conscious foodie or just looking for a quick, delicious meal that impresses, this salad is your ultimate go-to solution that takes just 35 minutes from start to finish.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup shelled edamame
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/4 cup green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly in a fine-mesh strainer under cold running water to remove its natural coating of saponin, which can taste bitter.
- In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for approximately 15 minutes until water is absorbed and quinoa is fluffy.
- Remove quinoa from heat and let it rest, covered, for 5 minutes. Then fluff with a fork and transfer to a large mixing bowl to cool to room temperature.
- While quinoa is cooling, prepare the vegetables: dice the red bell pepper and cucumber into uniform small cubes, and slice green onions thinly.
- If using frozen edamame, steam or boil according to package instructions, then drain and cool quickly under cold water to preserve bright green color and crisp texture.
- In a small bowl, whisk together soy sauce, sesame oil, and rice vinegar to create the dressing. Season with salt and pepper to taste.
- Add cooled edamame, diced bell pepper, cucumber, and green onions to the quinoa. Pour the dressing over the salad and gently toss to combine all ingredients evenly.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Tips
- Rinse quinoa thoroughly to remove the bitter saponin coating - this is a game-changer for flavor!
- Use frozen edamame for convenience, but be sure to cool them quickly to maintain that gorgeous bright green color.
- Let the salad rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and intensify.
- For extra crunch, consider toasting the quinoa lightly before cooking or adding some toasted sesame seeds as a garnish.
- This salad is incredibly versatile - feel free to add proteins like grilled chicken or tofu to make it a complete meal.
- Always use fresh, crisp vegetables for the best texture and flavor profile.
- The dressing can be made ahead of time and stored in the refrigerator, making meal prep even easier.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 12g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
