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Jessica T. Brown

15 Minutes Quinoa Edamame Crunch Salad

A fresh, high-protein quinoa salad featuring crunchy vegetables and edamame, tossed in a zesty ginger lime peanut dressing. Perfect for quick, wholesome meals.
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Prep Time 10 minutes
5 minutes
Total Time 15 minutes
Servings: 6
Course: Dinner, Lunch, Salad
Cuisine: Asian-inspired, Plant-based
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked quinoa
  • 2 cups shelled edamame
  • 4 cups shredded cabbage
  • 2 cups chopped baby spinach
  • 2 carrots grated
  • 1 cup chopped coriander cilantro
  • ½ red onion finely chopped
  • 1 large red apple thinly sliced
Ginger Lime Peanut Dressing:
  • ⅓ cup tahini or peanut butter
  • 3 tablespoons soy sauce
  • ¼ cup fresh lime juice or rice vinegar
  • 2 teaspoons honey
  • 1 teaspoon ginger powder
  • 2 –3 tablespoons water to thin

Equipment

  • 1 fine mesh strainer
  • 1 Box grater
  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Chef’s Knife

Method
 

  1. Cook the Quinoa:
    Rinse ⅔ cup of dry quinoa under cold water to remove any bitterness.
    Cook it with 1 ⅓ cups of water in a saucepan by bringing to a boil, then lowering the heat to simmer for about 15 minutes until all water is absorbed.
    Fluff with a fork and let it cool.
  2. Prepare the Edamame:
    Boil 2 cups of shelled edamame in water for 3–5 minutes until tender but firm.
    Drain and rinse under cold water to stop cooking and keep them bright and fresh.
  3. Chop the Vegetables and Apple:
    Finely shred 4 cups of cabbage and grate 2 carrots. Roughly chop 2 cups of baby spinach, ½ a red onion, and 1 cup of coriander (cilantro).
    Thinly slice 1 large red apple with the skin on for extra texture and nutrients.
  4. Make the Dressing:
    In a small bowl, whisk together ⅓ cup tahini or peanut butter, 3 tablespoons soy sauce, ¼ cup lime juice (or rice vinegar), 2 teaspoons honey, and 1 teaspoon ginger powder.
    Add 2–3 tablespoons water gradually to thin the dressing to a smooth, pourable consistency.
  5. Combine Everything:
    In a large bowl, add the cooled quinoa and edamame along with all the prepared vegetables and apple slices.
    Pour the dressing over and toss gently but thoroughly to coat all ingredients evenly.
  6. Chill and Serve:
    Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.
    Serve chilled as a nutritious, protein-packed meal or side dish.

Notes

  • Use pre-cooked quinoa to save time without compromising texture or flavor.
  • Rinsing the cooked quinoa and edamame under cold water stops further cooking and helps maintain a fresh, firm texture.
  • Adjust the consistency of the dressing with water gradually to avoid making it too thin.
  • Store leftovers in an airtight container in the refrigerator; the salad keeps well for 3–4 days, making it perfect for meal prepping.
  • For added crunch, consider tossing in chopped nuts like peanuts or cashews just before serving.
  • Substitute honey with maple syrup or agave for a vegan-friendly option.