CRISPY QUINOA EDAMAME SALAD

Byjenneatsgoood

This crispy quinoa edamame salad is truly one of my all time favorite recipes I’ve made and I mean it!! This salad is probably the most common dish you’ll see me include in a Sunday meal prep because it lasts for a while in the fridge and I’m ALWAYS craving it. It’s so simple to put together and PERFECT for meal prep – don’t worry, the quinoa texture will hold up sitting in the fridge, it’s that toasty flavor you’re really crisping it for. This recipe is originally from my March 2023 $50 grocery budget series and it’s been a favorite since!

CRISPY QUINOA EDAMAME SALAD

CRISPY QUINOA EDAMAME SALAD
Pin
Print

CRISPY QUINOA EDAMAME SALAD

Recipe by Jenn Lueke
Servings

3-4

servings
Prep time

15

minutes
Cooking time

35

minutes

This crispy quinoa edamame salad is truly one of my all time favorite recipes I’ve made and I mean it!! This salad is probably the most common dish you’ll see me include in a Sunday meal prep because it lasts for a while in the fridge and I’m ALWAYS craving it. It’s so simple to put together and PERFECT for meal prep – don’t worry, the quinoa texture will hold up sitting in the fridge, it’s that toasty flavor you’re really crisping it for. I hope you give it a try!

Ingredients

  • FOR THE CRISPY QUINOA SALAD

  • 1 cup 1 dry quinoa

  • 3 tbsp 3 olive oil

  • 1 tsp 1 kosher salt

  • 1/2 tsp 1/2 ground black pepper

  • 1 pound 1 shelled edamame (thawed, if frozen)

  • 1 1/4 cup 1 1/4 shredded carrots (matchstick or about 3 medium-sized carrots)

  • 1 1  English cucumber, unpeeled, halved and thinly sliced

  • 3/4 cup 3/4 packed fresh chopped cilantro (about 1 bunch)

  • 4 4 green onions, thinly sliced (about 1/2 cup)

  • FOR THE LICK THE BOWL PEANUT SAUCE

  • 1/3 cup 1/3 creamy natural peanut butter

  • 1/4 cup 1/4   toasted sesame oil

  • 2 2 coconut aminos

  • 1  tbsp 1 ground ginger

  • 1  tbsp 1  pure maple syrup

  • 1 1 rice vinegar

  • 1  tsp 1  garlic powder

  • Kosher salt and black pepper, to taste

Directions

  • Preheat the oven to 350°F. Line a large sheet pan with parchment paper.
  • Bring 2 cups of water to a boil in a small pot over medium-high heat. Add the quinoa, cover, and reduce the heat to low. Cook until the water is absorbed, and the quinoa is fluffy, 15 to 18 minutes.
  • Meanwhile, prepare the peanut sauce: Combine the peanut butter, sesame oil, coconut aminos, ground ginger, maple syrup, rice vinegar, and garlic powder in a small bowl or jar and whisk until smooth. If the sauce is too thick, add 2 to 3 tablespoons of warm water to thin it to a pourable consistency. Season with salt and pepper and whisk again to combine.
  • Drizzle the cooked quinoa with the olive oil, toss with salt and pepper, and mix well. Spread the quinoa evenly onto the prepared sheet pan in one even layer. Bake, stirring halfway through, until crispy, about 35 minutes.
  • Combine the crispy quinoa, edamame, shredded carrot, cucumber, cilantro, and green onion in a large bowl and mix. Add the peanut sauce and mix well.
  • To serve, divide evenly among 4 bowls and drizzle with more peanut sauce, if desired.

Notes

  • Storage: Refrigerate in a sealed container for up to 4 days. Leftover quinoa will lose crispiness, option to store the quinoa separate and re-crisp in a pan prior to eating.
  • Note: Peanut sauces tend to thicken/seize up after sitting or being stored in the fridge. To thin the sauce out into a pourable consistency, whisk in 2 to 3 tablespoons of warm water to loosen the sauce.  
  • Tip: This plant-based favorite pairs beautifully with some crispy tofu on top, providing extra protein and another unique texture.
  • Storage: Refrigerate the sauce and salad in separate sealed containers for up to 4 days. Leftover quinoa will lose crispiness, option to store the quinoa separate and re-crisp in a pan prior to eating.
  • *Recipe updated as of 12/10/24

Similar Posts

9 Comments

  2. This was the perfect easy meal prep and so delicious!! I made a big batch and added various proteins (salmon, chicken, crispy tofu) for lunch throughout the week!

    Reply

  3. not usually a quinoa person but I loved the texture after baking it! the flavors are delicious and it’s great for meal prepping lunches.

    Reply

  4. This is one of Jenn’s best recipes! I’ve done it with toasted and untoasted (just regular, cooked) quinoa and both versions come out great. The sauce is perfect for meal prep and soaks into everything even better the next day ◡̈.

    Reply

  6. Love this recipe. Toasting your quinoa is next level. I changed the veggies based on what I had( carrots, bell peeper, broccoli, peas) This recipe is amazing and versatile.

    Reply

Leave a Reply