This protein-packed quinoa salad combines nutty edamame, creamy avocado, and a zesty spicy dressing for a satisfying meal that's perfect for lunch or dinner. It's nutritious, filling, and gets better as the flavors meld together, making it ideal for meal prep.
Recipe Details
Ingredients
- 200g quinoa, rinsed
- 480ml vegetable broth (or water)
- 300g shelled edamame, cooked and cooled
- 2 medium ripe avocados, diced
- 1 large red bell pepper, diced
- 1 medium cucumber, diced
- 4 stalks green onions, thinly sliced
- 60ml fresh cilantro, chopped
- 30ml toasted sesame oil
- 30ml rice vinegar
- 30ml fresh lime juice
- 15ml low-sodium soy sauce
- 15ml honey (or maple syrup for vegan)
- 5-10ml sriracha sauce (adjust to taste)
- 15ml fresh ginger, minced
- 2 cloves garlic, minced
- 15ml sesame seeds, toasted
- 2ml salt (to taste)
Instructions
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In a medium saucepan, bring 480ml vegetable broth (or water) to a boil. Add 200g quinoa, reduce heat to low, cover, and simmer for 12-15 minutes until liquid is absorbed and quinoa is tender. Remove from heat and let stand 5 minutes, then fluff with a fork and cool completely.
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While quinoa cools, prepare the spicy dressing by whisking together 30ml toasted sesame oil, 30ml rice vinegar, 30ml fresh lime juice, 15ml low-sodium soy sauce, 15ml honey (or maple syrup for vegan), 5-10ml sriracha sauce (adjust to taste), 15ml fresh ginger, and 2 cloves garlic in a small bowl. Taste and adjust spice level as desired.
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In a large serving bowl, combine the cooled 200g quinoa, 300g shelled edamame, 1 large red bell pepper, 1 medium cucumber, 4 stalks green onions, and 60ml fresh cilantro.
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Pour the dressing over the salad and toss well to combine. Let stand for 10 minutes to allow flavors to meld.
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Just before serving, gently fold in the diced 2 medium ripe avocados to prevent mashing. Sprinkle with 15ml sesame seeds and season with 2ml salt (to taste) if needed.
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Serve immediately, or refrigerate for up to 2 hours before adding the avocado.
Tips
Quinoa Perfection: Rinse quinoa thoroughly before cooking to remove the bitter saponin coating. For extra flavor, toast the quinoa in a dry pan for 2-3 minutes before adding liquid.
Edamame Options: You can use fresh, frozen, or pre-cooked edamame. If using frozen, thaw and pat dry. Fresh edamame should be boiled in salted water for 3-4 minutes.
Avocado Timing: Add avocado just before serving to prevent browning and maintain texture. If meal prepping, store dressing separately and add avocado to individual portions.
Spice Level Control: Start with less sriracha and add more to taste. The heat will intensify as the salad sits, so err on the side of caution initially.
Make-Ahead Storage: This salad keeps well for 3-4 days in the refrigerator without the avocado. The flavors actually improve overnight as they meld together.
Protein Boost: Add grilled chicken, tofu, or hemp seeds for extra protein. You can also include chopped almonds or pumpkin seeds for additional crunch and nutrients.
Serving Suggestions: Serve as a main dish salad, side dish with grilled fish or chicken, or stuff into pita pockets for a portable lunch option.