Quinoa Edamame Salad With Creamy Peanut Dressing
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