As we move into spring, I’m always looking for refreshing new salads and this crispy quinoa edamame salad has to be my new favourite! Packed with flavour and plant-based protein, it is the perfect dinner or make ahead meal.
Let’s dive into some of the nutritious benefits of this salad. The base of the salad, quinoa, is a great source of fiber but also plant-based protein. Fiber is important as it can help with digestion, overall gut health and helps provide satiety. Cooking the quinoa in broth helps add some extra flavour. Feel free to use water if you don’t have this ingredient! The toasting adds an extra dimension of flavour and a little extra crunch to the meal. Now the second star of the show, a personal favourite of mine, edamame. Edamame is a legume that is an excellent source of plant-based protein and dietary fiber. I added some chickpeas that were tossed in garlic powder and Italian seasoning to my salad to add a little bit more protein, but once again if you are missing this ingredient you can leave it out. Now onto the delicious peanut dressing, a personal favourite and staple in my meals. Save this dressing recipe for a different salad or a rice bowl – it is so delicious and enhances any dish! Feel free to personalize this dish as you like, maybe try some purple cabbage, celery, or corn to switch it up!
Now let’s get into the recipe! Send us an email if you have any questions, are interested in working with one of our dietitians, or want to see more recipes like this one.
Written by nutrition student, Jessica Pallot, and reviewed for accuracy by Joelle Davidson, RD.
Indulge in the vibrant flavors of our Quinoa Edamame Salad, a wholesome blend of crisp vegetables, protein-packed edamame, and nutty quinoa, all dressed in a tantalizing sesame-infused dressing. Perfect for a satisfying meal or nutritious meal prep option.
Preheat oven to 350 °F and line a baking sheet with parchment paper.
Bring 2 cups of vegetable broth to a boil and add 1 cup quinoa. Bring to a boil then reduce heat and cover for 15 minutes.
Add cooked quinoa to baking sheet and spread in an even layer. Mix with olive oil, salt, and pepper. Place in the oven and bake for 35 minutes, stirring halfway.
While quinoa is baking, chop the vegetables and make the dressing by combining all ingredients in a jar. Shake until it is uniform in consistency.
When quinoa is done, add vegetables, quinoa and dressing to a large bowl and mix well.
Serve immediately or store in an airtight container in the refrigerator for 5 days.
Ingredients
Directions
Preheat oven to 350 °F and line a baking sheet with parchment paper.
Bring 2 cups of vegetable broth to a boil and add 1 cup quinoa. Bring to a boil then reduce heat and cover for 15 minutes.
Add cooked quinoa to baking sheet and spread in an even layer. Mix with olive oil, salt, and pepper. Place in the oven and bake for 35 minutes, stirring halfway.
While quinoa is baking, chop the vegetables and make the dressing by combining all ingredients in a jar. Shake until it is uniform in consistency.
When quinoa is done, add vegetables, quinoa and dressing to a large bowl and mix well.
Serve immediately or store in an airtight container in the refrigerator for 5 days.
