Crunchy Thai Peanut Quinoa & Edamame Salad: Proof That "Healthy" Can Still Hit
Serves 2 as a main, 3–4 as a side | 15–20 minutes
We’re baaaack with another quinoa salad.
Not gonna lie, I love quinoa. I know it gets a bad rap for being like “bird food,” but trust me—when it’s tossed with crunchy peanuts, edamame, and a Thai-inspired dressing, it’s anything but bird-food- like. And if quinoa’s not usually your thing, don’t worry—it takes a back seat to all the vibrant, crunchy toppings.
This salad is ridiculously easy to throw together (because who has time for complicated recipes?). It’s perfect for a quick pre-game bite or a post-match refuel.And don’t let the ingredient list scare you off—it’s mostly pantry staples.
Finally, it’s tempting to dive right in, but give it a little time in the fridge. It’s even more refreshing when served cold—totally worth the wait.
INGREDIENTS Salad:
● 1/3 cup quinoa
● ⅔ cup water
● ½ tsp. chicken bouillon
● 1 cup edamame
● 1 medium red bell pepper, diced
● 1 cup cucumber, diced
● ½ cup carrot, diced
● ½ cup red cabbage, chopped thin and small (I’ve also subbed in won bok)
● 2 green onions, sliced
● 2 tbsp peanuts, chopped
● 1 tbsp sesame seeds (optional)
● Handful of fresh cilantro, chopped
● Handful of fresh mint, chopped
Dressing:
● 2 tbsp peanut butter
● 2 tbsp light soy sauce
● 2 tbsp lime juice
● 1 tbsp toasted sesame oil
● 1 tsp maple syrup (or agave)
● 1 tsp fresh ginger, grated
● 1 small garlic clove, minced
WHAT TO DO
Cook the quinoa in 2/3 cup water and 1 tsp. chicken bouillon. Let cool before assembling the salad. (Yes, I cooked the quinoa in my tiny rice cooker. I told you I’m obsessed).
Microwave the frozen edamame for 1-1.5 minutes.
Make the dressing: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, maple syrup, ginger, and garlic, until smooth.
Assemble the salad: In a large bowl, combine the quinoa, edamame, bell pepper, cucumber, carrot, red cabbage, green onions, peanuts, sesame seeds if using, and fresh herbs.
Toss and serve: Pour the dressing over the salad and toss well to coat. If you can’t wait, dig in, but my suggestion is to chill it a little.
STORAGE
Store in the refrigerator for up to 3 days.HPM
