Quinoa edamame salad is everything a salad should be — bold, satisfying, and incredibly easy to make. There’s no chopping required, and it’s packed with plant-based protein and fiber to keep you full for hours.

Creamy peanut dressing being poured over quinoa edamame salad.

But the real star is the creamy peanut lime dressing. It’s rich, tangy, and so addictive that everyone asks for the recipe. Perfect for meal prep or a quick weekday lunch, this is one salad you’ll actually crave.

Need more filling and dense salads? Try my greek bean salad, chickpea cucumber feta salad, or Italian grinder bean salad.

Anna’s 5-star review ⭐️⭐️⭐️⭐️⭐️ “This recipe is a 10/10! So fresh and delicious. So many textures throughout which makes it fun to eat. And this dressing?! Wow!”

Why you’ll love this dietitian-made recipe

  1. Big flavor, minimal effort: This salad comes together fast with cooked quinoa, frozen edamame, and a no-chop creamy peanut lime dressing that steals the show.
  2. Packed with plant power: Each serving delivers 26 grams of protein and 15 grams of fiber to help keep you full and satisfied.
  3. Great for meal prep: It holds up beautifully in the fridge, making it a go-to for easy lunches or dinners all week long.

Trying to eat more protein and fiber? Check out this list of top protein-rich foods, or this printable chart of high-fiber foods.

Key ingredients and swaps

Labeled photo of ingredients for quinoa edamame salad, displayed on a white counter top.
  • Quinoa: I like to cook quinoa in broth instead of water for extra flavor. You can easily swap it for other cooked grains like farro, couscous, or brown rice.
  • Frozen shelled edamame: Look for edamame out of the pods in the freezer section. It’s an easy way to add protein and fiber without any chopping or cooking.
  • Chickpeas: Swap for white beans, black beans, or lentils if preferred.
  • Coleslaw mix: My go-to no-chop veggie. It’s crunchy, colorful, and makes this salad even easier to throw together.
  • Peanuts: You can also use roasted almonds or cashews if that’s what you have on hand.
  • Creamy peanut dressing: My homemade version blends peanut butter, soy sauce, green onion, lime juice, and more for bold, savory flavor. Want to skip the blender? Store-bought Asian-inspired dressings like sesame ginger, Thai peanut, or tamari-based vinaigrettes will work too.

Dietitian tip! 💡 The secret to a truly satisfying salad is protein with fiber. Load your bowl with whole grains, beans, legumes, and even a sprinkle of cheese—then top it off with extra protein. Try my protein pasta salad or quinoa arugula salad and taste the difference!

Dietary restrictions

  • Higher protein: Add canned salmon, tuna, rotisserie chicken, or tofu nuggets for a more filling meal.
  • Vegan: Swap honey for maple syrup or sugar in the dressing.
  • Gluten-free: Use gluten-free tamari or coconut aminos instead of soy sauce.
  • Lower sodium: Cook quinoa in low-sodium broth and use low-sodium soy sauce.

How to make quinoa edamame salad

Ingredients for quinoa edamame dressing in a blender.

Step 1: Blend dressing.

Quinoa edamame salad in a large wooden bowl with dressing poured over top.

Step 2: Add salad ingredients and dressing to a bowl, and toss.

Top tip

If you’re making this for meal prep, store each serving of salad with a lime wedge. Squeeze fresh lime juice over your salad before eating to freshen it up after sitting in the fridge.

Common questions

How long will quinoa edamame salad last in the fridge?

This salad stays fresh for up to four days in a covered container in the fridge. It’s perfect for easy, make-ahead lunches.

When should I dress this salad if I’m making it for meal prep?

Dress it right away! The flavors soak in and get even better as it chills. Store it covered in the fridge and add a fresh squeeze of lime just before serving.

I’m too lazy to cook quinoa — what should I do?

Totally fine. Use instant quinoa you can microwave for a shortcut that’s just as tasty.

Do I have to cook the frozen edamame?

Nope! Just let it thaw. Sometimes I toss it in frozen — it thaws in the salad within the hour. Super easy.

What else can I add to quinoa edamame salad?

Customize it however you like! Try fresh herbs like cilantro or mint, a spoonful of chili crisp for heat, or swap peanuts for cashews or almonds. Want more protein? Add tofu, rotisserie chicken, canned tuna, or a fried egg on top.

Quinoa edamame salad in a large wooden mixing bowl, garnished with lime slices.

More dense and filling salads

Spicy cucumber edamame salad
Italian grinder bean salad
Protein pasta salad
Cottage cheese salad
Kale white bean salad

If you tried this recipe, please leave a 🌟 star rating and comment below, and follow me on Instagram!

Creamy peanut dressing being poured over quinoa edamame salad.
5 from 19 votes

Quinoa Edamame Salad

Yield: 4
Prep Time: 15 minutes
Assembly Time: 5 minutes
Total Time: 20 minutes
This no-chop quinoa edamame salad is the perfect meal prep lunch — quick to make, full of flavor, and even better after a day in the fridge.
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Ingredients
 

  • ¾ cup uncooked quinoa
  • 1 ¼ cup chicken or vegetable broth, for cooking quinoa, adjust according to package directions
  • 2 cups frozen shelled edamame, thawed
  • 1 can chickpeas, drained and rinsed
  • 4 cups premade coleslaw mix
  • 5 green onions, sliced thin
  • ¼ cup dry roasted lightly salted peanuts, rough chopped
  • salt and pepper, to taste
  • fresh herbs, optional

Creamy peanut lime dressing

  • ⅓ cup natural peanut butter
  • 2 Tbsp soy sauce
  • 2 tsp sesame oil
  • ¼ cup rice vinegar
  • ½ lime, juiced
  • 2 Tbsp honey, or liquid sweetener of choice
  • 1 Tbsp sriracha, more if desired
  • 2 green onions, trimmed
  • 2 garlic cloves
  • 1-3 Tbsp water, optional, to thin

Instructions
 

  • Cook your quinoa according to package directions, using broth instead of water for extra flavor. Once it's cooked, fluff it with a fork and let it cool. Set aside.
  • Add all ingredients for the creamy peanut lime dressing to a blender. Blend until smooth, about 20-seconds. Add water if needed, 1 tablespoon at a time, to thin your dressing. Set aside.
  • Place all ingredients for your quinoa edamame salad in a large mixing bowl. Pour dressing over your salad, and toss until everything is well coated. Serve and enjoy, or store for later!

Notes

  • Use instant quinoa if you don’t want to cook it from raw.
  • For a truly “no chop” recipe, slice your green onion with scissors right over the bowl.
  • Swap peanuts for dry roasted almonds or cashews if desired. You can also swap peanut butter for almond butter in the dressing.
  • Swap rice vinegar for apple cider vinegar if needed.
  • Taste your dressing after it’s blended and adjust ingredients as desired.
  • For meal prep, store your salad dressed. When you’re ready to eat, add a squeeze of fresh lime juice.
Calories: 584kcal, Carbohydrates: 77g, Protein: 26g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 8g, Sodium: 402mg, Potassium: 1122mg, Fiber: 15g, Sugar: 19g, Vitamin A: 314IU, Vitamin C: 38mg, Calcium: 178mg, Iron: 7mg
Cuisine: American
Course: Main Meals, Salad
Author: Miranda Galati, MHSc, RD