Quinoa Edamame Salad with Creamy Peanut Lime Dressing (Easy 35-Min Recipe)
Fresh quinoa salad tossed with edamame, chickpeas, crunchy veggies and a creamy peanut-lime dressing. Great for meal prep or gatherings.
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Cooking tools:
- Blender
- Saucepan
- Fine-mesh sieve
- Fork
- Tray
- Plate
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Cutting board
- Chef's knife
- Tongs
- Airtight container
- Cooling rack
- Mason jar
Ingredients
- 150 g uncooked quinoa
- 310 ml chicken or vegetable broth
- 300 g frozen shelled edamame, thawed
- 400 g canned chickpeas, drained and rinsed
- 250 g prepared coleslaw mix
- 5 green onions, thinly sliced
- 35 g dry roasted lightly salted peanuts, roughly chopped
- Salt, to taste
- Black pepper, to taste
- Fresh herbs, optional
- 85 g natural peanut butter
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 60 ml rice vinegar
- Juice of ½ lime
- 2 tablespoons honey or liquid sweetener
- 1 tablespoon sriracha, or more as desired
- 2 green onions, trimmed
- 2 garlic cloves
- 15–45 ml water, if needed to thin
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