Edamame Quinoa Salad with Peanut Sauce

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter provides similar creaminess with less saturated fat.

quinoa

🥗Healthier: cauliflower rice

💰Cheaper: brown rice

Brown rice is a more economical whole grain alternative.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup offers a unique flavor while being a vegan option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral-flavored alternative that is budget-friendly.

Cook 1 cup of quinoa according to package directions using vegetable broth instead of water.

Spread cooked quinoa on a baking sheet and drizzle with olive oil, then season with salt and pepper.

Bake quinoa in the oven for about 30 minutes, tossing halfway through to ensure even cooking and crisping.

While quinoa bakes, peel and shred about 3 large carrots to yield 1 and 1/4 cups of shredded carrots and add to a salad bowl.

Slice 1 English cucumber lengthwise, then slice across and add to the salad bowl.

Thaw 1 pound of shelled edamame and add to the salad bowl.

Slice green onions and add both white and green parts to the salad bowl.

Chop a good amount of cilantro and add to the salad bowl.

Prepare the peanut dressing by mixing 1/3 cup chunky peanut butter, 1/4 cup sesame oil, 1 tablespoon ginger, 1 tablespoon rice vinegar, 2 tablespoons soy sauce, a little sriracha, 1 teaspoon garlic powder, and a bit of brown sugar in a small bowl.

Once quinoa is done baking, let it cool for a few minutes before adding it to the salad bowl to avoid wilting the vegetables.

Pour the peanut dressing over the salad and gently mix until combined.

Garnish with additional cilantro on top before serving.

Equipment Needed

Spice Level:

Dietary

Allergens