Description
This vibrant Quinoa Edamame Salad with Miso Dressing is a nutritious and flavorful dish packed with fresh vegetables, protein-rich edamame, and a tangy miso-based dressing. Perfect as a light lunch or a side, it combines the nutty texture of quinoa with crunchy veggies and a creamy, umami-packed dressing for a wholesome meal.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked quinoa
- 2 cups edamame, shelled
- 1 cup cucumber, diced or chopped
- 1 cup celery, diced
- 1 cup carrots, shredded
- 1 large bell pepper, cored and diced (red, orange, or yellow)
- 2 cups purple cabbage, shredded (or kale)
- 1/4 cup green onion tops, diced
- 1/2 cup peanuts or cashews (raw, unsalted)
Dressing Ingredients
- 6 Tbsp avocado or olive oil (or 1/4 cup + 2 Tbsp)
- 2 Tbsp toasted sesame oil
- 6 Tbsp rice vinegar (or 1/4 cup + 2 Tbsp)
- 1/4 cup miso paste
- 2 tsp garlic powder
- 1 tsp ground ginger
- 1/4 cup hot water (or less depending on desired consistency)
Instructions
- Cook Quinoa: If not using pre-cooked quinoa, cook 1 cup of dry quinoa according to package instructions so it yields about 2 cups cooked. This will be ready as you prepare the vegetables.
- Thaw Edamame: Thaw the shelled edamame by either microwaving with a splash of water or boiling them for a few minutes on the stovetop. Drain well in a sieve and let them drain completely.
- Make Dressing: In a bowl, combine avocado or olive oil, toasted sesame oil, rice vinegar, miso paste, garlic powder, ground ginger, and hot water. Whisk thoroughly until the dressing is smooth and well blended. Set aside.
- Chop Vegetables: Dice or shred all vegetables (cucumber, celery, carrots, bell pepper, cabbage, and green onion tops) into bite-sized pieces and place them in a large mixing bowl.
- Add Quinoa, Edamame, and Nuts: Into the bowl with vegetables, add 2 cups of cooked quinoa, the thawed edamame, and the raw unsalted peanuts or cashews.
- Toss Salad with Dressing: Pour the prepared miso dressing over the salad ingredients and toss everything well to combine evenly. Adjust seasoning with salt and pepper if desired. Serve immediately and enjoy!
Notes
- Cook quinoa ahead of time or use pre-cooked quinoa to save prep time.
- You can substitute kale for purple cabbage or use a mix of both for texture variation.
- Adjust the amount of hot water in the dressing to achieve your preferred dressing consistency.
- Use raw, unsalted nuts to keep the salad balanced and avoid excess sodium.
- This salad can be made vegan by ensuring the miso paste is vegan-friendly.
- Store leftovers in an airtight container in the fridge for up to 3 days.
