Irresistibly Crunchy Chili Edamame Salad for Quick Meals
Chili Crunch Edamame Salad is a protein-packed, vibrant salad for quick meals that combines crispy edamame, quinoa, and a creamy peanut dressing.
Equipment
- Medium pot
- fine-mesh strainer
- large mixing bowl
- whisk
Ingredients
For the Base
- 1 cup quinoa Rinse thoroughly before cooking
- 1 cup frozen shelled edamame Can substitute with chickpeas
- 1/2 cup cashews Can swap with almonds
For the Vegetables
- 1 each red bell pepper Any color of bell pepper works
- 1 cup grated carrots Cucumbers can be used instead
- 1 handful cilantro Omit if not preferred
For the Creamy Dressing
- 1/4 cup creamy peanut butter Any nut butter can replace if needed
- 1 tablespoon maple syrup Honey or agave syrup can substitute
Instructions
Preparation Steps
- Rinse quinoa under cold water using a fine mesh strainer to remove bitterness.
- In a medium pot, boil the rinsed quinoa with 2 cups of water. Reduce heat and simmer for about 15 minutes until water is absorbed and quinoa is tender.
- In a separate bowl, whisk together the creamy peanut butter, maple syrup, and warm water to reach desired consistency.
- In a large mixing bowl, gently mix the cooled quinoa, frozen shelled edamame, chopped cashews, diced red bell pepper, grated carrots, and chopped cilantro until evenly distributed.
- Drizzle the creamy peanut sauce over the salad mixture, tossing everything gently to combine.
- Chill the salad in the refrigerator for at least 10 minutes to meld flavors before serving.
Notes
Serve with a sprinkle of sesame seeds for extra crunch. Store salad in an airtight container for up to 5 days, keeping dressing separate until serving.