Quinoa Crunch Edamame Salad
Crunchy cabbage, edamame, quinoa, peanuts — all tossed with the spicy peanut-lime dressing.
~25 minutesServes 2
Ingredients
Salad
- ¼ cup dry quinoa
- 2 cups edamame
- 1 cup red cabbage, shredded
- ½ cup carrots, shredded
- ¼ cup cilantro, chopped
- ¼ cup green onion, thinly sliced
- 4 Tbsp peanuts, chopped
Sauce
- Use the Spicy Peanut-Lime Dressing
Instructions
- 1
Cook quinoa: combine quinoa and ⅔ cup water in a small pot. Bring to a boil, cover, reduce heat, and simmer about 15 minutes until water is absorbed.
- 2
Cook edamame: boil edamame in about 1½ cups water for 5 minutes until tender; drain.
- 3
Make the sauce: whisk together the Spicy Peanut-Lime Dressing.
- 4
Assemble: in a large bowl, combine cabbage, carrots, cilantro, green onion, peanuts, quinoa, and edamame. Pour sauce over and toss.
Notes & tips
- Use pre-shredded cabbage and carrots (coleslaw mix works).
- Microwavable or ready-to-eat edamame from the refrigerated section saves time.
- Swap dry quinoa for microwavable quinoa.