Description
This Quinoa and Edamame Salad with Ginger Tahini Dressing is packed with vegetables, protein and so many delicious flavors! It’s easy to make and great for weekday lunches or pair with some tofu for a healthy vegan dinner.
Ingredients
Scale
- 1 cup quinoa, dry
- 12 oz shelled edamame, about 2 cups
- 3 cups thinly sliced green cabbage
- 2–3 cups thinly sliced curly kale
- 1 1/2 cups grated carrot
- 1 large apple, cored and thinly sliced
- 1/2 medium red onion, thinly sliced
- 1/2 cup fresh herbs, such as cilantro, green onion or mint
- 1–2 tablespoons toasted sesame seeds
Ginger Tahini Dressing
- 1/2 cup tahini
- 1/4 cup fresh lime juice
- 2 1/2 tablespoons tamari, or soy sauce
- 1 tablespoon pure maple syrup
- 1 tablespoon rice wine vinegar, or white vinegar
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic, 1-2 cloves
- Salt and red pepper flakes, to taste
- Water for thinning out, if needed
Instructions
- Get your quinoa cooking. Rinse one cup dry quinoa under cold water and then add to a small saucepan. Cover with two cups of water, place the lid on, and bring to a simmer. Once simmering, turn the heat all the way down and let cook until all the water is gone, 15-20 minutes. You can let you quinoa cool completely or use immediately.
- Thinly slice your cabbage, kale, red onion, apple and carrots. I like to julienne longer, bite sized pieces of the cabbage, kale, onion and apple. For the carrot, I used a vegetable peeler to peel thick peels off and then I roughly chopped those up. Grated carrot is great too. If using frozen edamame, you can quickly thaw under warm water for a couple of minutes.
- Make the tahini ginger dressing. Add all dressing ingredients to a small bowl and mix until combined. I didn’t end up having to thin mine out with any water, but if your tahini is particularly thick you can add a couple of tablespoons of water to thin out your dressing. I like to give the dressing a taste and then adjust flavors, as needed.
- To a large bowl, add the quinoa, edamame, cabbage, kale, red onion, carrot, apple and fresh herbs. Pour the dressing over the salad and mix until everything is combined well. Add the toasted sesame seeds and mix again. Season with salt, to taste.
Notes
Lots of notes on how to store quinoa salad and ingredient substitutions in the post text!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Salad, Vegan
- Method: Stovetop
- Cuisine: Asian Inspired
