A filling salad that actually tastes good. This quinoa edamame salad with creamy peanut dressing will be your new go-to meal prep lunch.

Quinoa edamame salad in a large wooden bowl with creamy peanut lime dressing poured over, unmixed

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There’s nothing like a boring salad to sabotage weight loss efforts and send your cravings through the roof. And that’s exactly why I have an important policy as a dietitian: no boring salads. Ever.

A good salad will bring some solid nutrition, of course. But there’s more to salad than protein, fiber, and micronutrients. The best salads should be easy to make, big on flavor, and just as filling as any other meal. If your salads leave you wanting more, it’s time for an upgrade.

Try this easy quinoa edamame salad with peanut lime dressing for a tasty lunch that will leave you satisfied. It’s not just loaded with nutrition, this salad will get you excited to eat vegetables, too!

Close-up photo of a large wooden bowl containing mixed quinoa edamame salad, displayed with a half lime

Why you’ll love it

High fiber: Each serving contains 15 grams of dietary fiber for your heart, gut, and cravings.

No meat: You’re getting 26 grams of protein in this 100% plant-based salad.

Minimal effort: You’ll have to cook quinoa and slice some green onions, but that’s about it for prep!

Perfect for meal prep: You can make this salad ahead of time, and store it in the fridge for easy lunches all week long. Nothing gets soggy here!

Ingredients

Here’s what you’ll need to make quinoa edamame salad:

  • Quinoa — sub for any grain you like
  • Chicken or vegetable broth — you’ll cook the quinoa in broth instead of water for more flavor
  • Frozen shelled edamame
  • Canned chickpeas — sub any canned bean you enjoy
  • Coleslaw mix — there’s nothing worse than shredding cabbage, so we’re using premade coleslaw mix for this recipe
  • Green onions
  • Dry roasted peanuts
  • Fresh herbs — parsley, cilantro, or chives would be great, but they’re optional
Ingredients for quinoa edamame salad displayed in small bowls on a white kitchen counter

The dressing

If you want to make life easier, buy a store bought peanut dressing!

Or, you can make the recipe for creamy peanut lime dressing I’ve included. It has a few extra ingredients, but it’s also super easy because it’s made in the blender.

To make the homemade dressing, you’ll need: peanut butter, soy sauce, sesame oil, rice vinegar, fresh lime juice, honey, sriracha, green onions, garlic, and some water to thin.

Step-by-step 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 more water if needed, 1 tablespoon at a time. 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!

Ingredients for quinoa edamame salad divided in a large wooden bowl, unmixed

Dietary restrictions

Higher protein: Serve with another protein source like salmon, canned tuna, or rotisserie chicken. Or, try tofu nuggets for a plant-based protein.

Vegan: Substitute honey in the dressing for maple syrup or sugar.

Gluten-free: Substitute soy sauce in the salad dressing for gluten-free tamari.

Low sodium: Cook your quinoa in low sodium broth. Also, use low sodium soy sauce in your salad dressing.

How to store

Make and dress the salad as instructed, and store in individual food containers in the fridge. Quinoa edamame salad will stay good in the fridge for up to 3 days.

Quinoa edamame salad served on a white plate with a gold fork

Do I have to cook the frozen edamame?

Nope! Simply defrost your frozen edamame in the fridge overnight. Just make sure you’re using edamame that’s been removed from the pods.

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.

Did you try this recipe?

Leave your rating and review below! And don’t forget to post a picture to Instagram, and tag me @real.life.nutritionist.

Quinoa edamame salad in a large wooden bowl with creamy peanut lime dressing poured over, unmixed
5 from 11 votes

Quinoa Edamame Salad With Creamy Peanut Dressing

Yield: 4
Prep Time: 15 minutes
Assembly Time: 5 minutes
Total Time: 20 minutes
A filling salad that actually tastes good. This quinoa edamame salad with creamy peanut dressing will be your new go-to meal prep lunch.

Ingredients
 

  • 3/4 cup uncooked quinoa
  • 1 1/4 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
  • 1/4 cup dry roasted lightly salted peanuts, rough chopped
  • salt and pepper, to taste
  • fresh herbs, optional

Creamy peanut lime dressing

  • 1/3 cup natural peanut butter
  • 2 Tbsp soy sauce
  • 2 Tsp sesame oil
  • 1/4 cup rice vinegar
  • 1/2 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!
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