CRISPY QUINOA EDAMAME SALAD
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
3-4
servings15
minutes35
minutesThis 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
- CRISPY QUINOA SALAD
1 1 english cucumber, sliced
3 3 -4 green onions, chopped
3/4 cup 3/4 fresh chopped cilantro
1 lb 1 edamame beans (I used frozen)
1 1 + 1/4 cup shredded carrots
1 cup 1 quinoa (cooked with 2 cups of water or broth according to package instructions)
3 tbsp 3 olive oil + salt & pepper to taste
- PEANUT DRESSING
1/4 cup 1/4 sesame oil
1 tbsp 1 rice vinegar
2 tbsp 2 coconut aminos
1 tbsp 1 maple syrup
1/3 cup 1/3 peanut butter
1 tsp 1 garlic powder
1 tbsp 1 ground ginger
salt & pepper to taste
Directions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Add the cooked quinoa (cooked based on package instructions with broth or water) and spread it out evenly on the pan.
- Toss the quinoa with the olive oil and season with salt & pepper to taste. Bake for 35 minutes, stirring halfway through.
- Make the dressing by combining all ingredients in a jar and shaking until it’s a uniform consistency. chop up all veggies.
- When the quinoa is done, all it to a large bowl with all of the chopped veggies and the dressing, mix well and serve immediately or store in airtight containers in the refrigerator for up to 5 days.
Love this recipe!! So good and husband approved, too. Great for an easy, filling lunch.
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!
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.
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 ◡̈.
The pic shows it served with the tofu. But I don’t see how to cook this in the recipe?
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.
One of my all time fave recipes! It’s my go to!