This quinoa salad is a healthy and delicious addition to any meal. With protein-rich quinoa, fiber-packed edamame, and antioxidant-rich red cabbage, it’s both nutritious and satisfying. Topped with a tangy and creamy peanut dressing, it takes the flavors to the next level. Furthermore, this recipe is easy to make and can be customized to suit different dietary needs and preferences. Whether you’re a salad lover or searching for a nourishing meal, this quinoa salad recipe is sure to please.
Ingredients & Substitutions For This Quinoa Salad with Peanut Dressing
Healthy salads are a fantastic addition to any meal, and can be easily customized to suit different dietary needs and preferences. With a variety of ingredients and nutrients, this quinoa edamame salad with peanut dressing has become increasingly popular.
Although this salad recipe specifies certain ingredients, there are numerous substitutions that can be made. For instance, if you do not have or do not enjoy quinoa, brown rice, farro, or couscous are excellent alternatives. Each of these grains offers a distinct texture and flavor, so you can choose the one that best fits your taste.
If you’re allergic to soy or don’t have edamame on hand, chickpeas or black beans provide a similar texture and protein content. Likewise, red cabbage, which adds a pop of color and crunch, can be substituted with green cabbage or kale for similar nutritional benefits and flavor profiles.
If fresh mint or cilantro isn’t to your liking, parsley or basil can be used to add a fresh and vibrant flavor to the salad. Likewise, almond butter or sunflower seed butter are great substitutes for the peanut dressing if you’re allergic to peanuts.
Don’t hesitate to experiment with different ingredients to make this salad your own!
- Fine Mesh Strainer: This tool is great for rinsing quinoa and edamame. It will also help you drain any excess water from the quinoa after it’s cooked.
- Sharp Knife: A sharp knife will make it easier to slice the red cabbage and chop the fresh mint or cilantro.
- Citrus Juicer: If you’re squeezing your own lime juice for the peanut dressing, a citrus juicer will help you get every last drop of juice out of the lime.
- Blender: A blender is essential for making the peanut dressing. You’ll need it to blend together all the ingredients until they’re smooth and creamy.
How to Make This Quinoa Salad
The first step is to cook the quinoa. Rinse the quinoa in a fine mesh strainer, then place it in a pot with water, vegetable broth, and turmeric. Next, bring to a boil, then reduce the heat and simmer until the quinoa is tender and all the liquid is absorbed. Finally, set aside to cool.
Prepare the Edamame by rinsing the thawed edamame in a fine mesh strainer and set aside.
Then, slice the red cabbage and chop the fresh herbs and green onion. Use a sharp knife to slice into thin, bite-sized pieces.
To make the peanut dressing add the peanut butter, soy sauce or tamari, lime juice, pure maple syrup or agave, sriracha, grated ginger, and a splash of water in a blender. Blend until smooth and creamy.
Next, assemble the salad. In a large salad bowl, combine the cooked quinoa, edamame, sliced red cabbage, chopped fresh herbs, and sliced green onions. Then, drizzle the peanut dressing over the top and toss to coat everything evenly.
Lastly, add your toppings. Sprinkle the chopped salted peanuts over the top of the salad. Squeeze some fresh lime juice over the top, and add sliced avocado if desired.
Serve and Enjoy – Serve the salad immediately and enjoy the delicious flavors and textures. Store any leftover salad in an airtight container in the refrigerator for up to 2-3 days.
Tips & Tricks
- To cook the quinoa properly, start by rinsing it before cooking and prepare it in a mixture of water and vegetable broth. For added flavor and a beautiful golden color, add a dash of turmeric.
- To ensure that the cabbage is easy to eat and combines well with the other ingredients, slice it into thin ribbons using a mandoline or a sharp knife.
- When making the peanut dressing, add the water gradually to achieve the desired consistency. Start with 1 tablespoon at a time until you reach the desired thickness.
- Adjust the spiciness of the salad to your liking by reducing or adding more sriracha to the dressing.
- Fresh mint or cilantro can add a burst of flavor and freshness to the salad. Using fresh herbs is recommended for the best taste.
- Customize the toppings of the salad to your preference. Some delicious options include chopped peanuts or sliced avocado.
FAQ: Quinoa Salad with Peanut Dressing
Yes! This salad can be made ahead of time and stored in the refrigerator for up to 3-4 days. Just be sure to add the toppings right before serving.
Absolutely! If you have a peanut allergy or just prefer a different type of nut butter, feel free to substitute with almond butter, cashew butter, or any other type of nut butter you prefer.
Yes, you can omit the edamame or substitute it with a different type of protein such as grilled chicken, tofu, or chickpeas.
The level of spiciness in this salad can be adjusted by adding more or less sriracha to the peanut dressing. If you prefer a milder salad, start with a small amount of sriracha and add more gradually to your taste.
Quinoa Salad with Peanut Dressing
- 1 cup dried quinoa (Cook in 1 cup water 1 cup veg broth and dash of turmeric for more flavour)
- 2 cups edamame, thawed
- ½ red cabbage, finely sliced (about 4-5 cups)
- ½ cup fresh mint or cilantro, chopped
- 2 green onions, finely sliced
- salt and pepper to taste
- ⅓ cup all natural peanut butter
- 2 tbsp soy sauce or tamari
- 1 lime juiced
- 2 tbsp pure maple syrup or agave
- 2-4 tbsp sriracha
- 2 tbsp grated ginger
- water to thin
- ¼ cup chopped salted peanuts
- squeeze of fresh lime juice
- 1 avocado sliced (optional)
- First, prepare the quinoa according to package instructions. Cooking in half water and half broth with a dash of turmeric will add more flavour and colour than cooking in just water. Allow the quinoa to cool once it is cooked.
- Shred the cabbage finely using a vegetable peeler, mandolin or thinly slicing with a knife. Chop the fresh herbs, and green onions.
- Blend dressing ingredients together, or grate garlic and combine ingredients in a mason jar.
- In a large salad bowl, combine the cooked quinoa, edamame, cabbage, fresh herbs, onions, and peanut dressing. Mix well to combine and top with peanuts, a fresh squeeze of lime juice, and a cubed avocado. Serve and enjoy!
This quinoa salad with Thai peanut dressing is both delicious and nutritious, making it a versatile dish for any occasion. It combines protein-rich quinoa, crunchy edamame, and flavorful peanut dressing, which can be topped with avocado and lime juice for added customization.
To easily recreate this dish in your own kitchen, utilize the helpful tips, tools, and ingredient substitutions outlined in this article. With its straightforward preparation and wholesome ingredients, it’s an ideal choice for busy weeknights or meal prep for the week ahead!