Description
This nutritious Edamame Quinoa Salad with Peanut Ginger Lime Dressing is a flavorful, hearty salad that is easy to make and can be enjoyed as a side dish or main dish. The quinoa and edamame are tossed with shredded carrots and red cabbage, a homemade peanut ginger lime dressing, and topped with agave lime roasted cashews. This gluten-free, vegan salad is a great source of plant-based protein and dietary fiber perfect for a nourishing lunch, a filling dinner, or as a side at your next cookout summer potluck!
Ingredients
- 1/2 cup quinoa, dry
- 10 ounces (2 cups) shelled edamame (mukimame), frozen
- 1 cup shredded carrots
- 1 1/2 cups chopped or shredded red/purple cabbage
- 1 green onion
Agave Lime Roasted Cashews
- 1 cup raw, unsalted cashews
- 1 tablespoon lime zest (about 1 medium-large lime)
- 1 tablespoon agave syrup
Peanut Ginger Lime Dressing
- 1/4 cup gluten-free soy sauce (Tamari) or liquid aminos
- 2 tablespoons sesame oil
- 1 ginger cube, frozen
- 2 tablespoons lime juice
- 2 tablespoons agave syrup
- 1/2 cup natural chunky or creamy peanut butter
Optional Add-Ins
- plant-based gluten-free chicken nuggets
- crispy tofu
Instructions
First, preheat the oven to 350 degrees Fahrenheit.
Add 1 cup of raw, unsalted cashews into a medium bowl. Add 1 tablespoon of agave syrup, and grate the zest of 1 lime into the bowl, about 1 tablespoon's worth of zest. Toss to combine coating the cashews with the syrup. Place the cashews on a parchment-lined baking sheet in a single layer and roast in the oven until golden, about 10-12 minutes. Set aside- they will crisp up as they cool.
Next, cook the quinoa according to package directions. For this recipe, you'll need ½ cup of dry quinoa cooked in 1½ cups of water.
While the quinoa is cooking, cook the edamame according to package directions. When it's done, add it to a large bowl.
Next, add the cooked quinoa to the bowl. Toss the edamame and quinoa together and allow them to cool for about 15 minutes.
Meanwhile, make the peanut ginger lime dressing, simply combine all of the dressing ingredients together in a food processor or blender and blend until smooth. I suggest reserving some of the dressing and tossing that in right before serving.
Add the chopped/shredded red cabbage to the bowl.
Add the shredded carrots to the bowl, then pour the dressing over the salad and toss to combine. Top with agave lime roasted cashews and serve immediately.
This salad is meant to be enjoyed at room temperature, but it tastes good chilled too. If you're making this edamame quinoa salad for a picnic or a party, you can make it ahead of time, keep it covered and stored at room temperature and then add the roasted cashews right before serving to keep them crunchy.
Store any leftover salad in an airtight container in the fridge and enjoy within a couple of days.
Notes
READ MY POST FOR RECIPE TIPS & INSTRUCTIONS ON HOW TO CUT RED CABBAGE!
* Enjoy as a nourishing lunch or make it a hearty dinner by adding plant-based, gluten-free chicken nuggets or crispy tofu!
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Salads