Quinoa Edamame Salad
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.
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
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