30 min · 1 serving · @Food with Feeling
Edamame Quinoa Salad
Crunchy salad of edamame, quinoa, cabbage, carrot, cashews and fresh herbs tossed in a creamy peanut ginger dressing, packed with plant protein and fiber.
Nutrition per serving
- 320 kcal
- 16 g protein
- 28 g carbs
- 16 g fat
Ingredients
- 21 g quinoa, uncooked
- 57 g frozen shelled edamame
- 18 g cabbage, finely shredded
- 1 tbsp chopped cilantro
- 1 tbsp chopped green onions
- 14 g carrot, shredded
- 9 g cashews
- 1 ½ tsp chopped fresh mint
- 16 g peanut butter
- ¾ tsp soy sauce
- ¼ garlic clove
- 1 tbsp water
- ¼ tsp maple syrup
- ½ tsp lime juice
- ¼ tsp grated fresh ginger
Steps
- Cook the quinoa according to the package and let it cool.
- Cook the edamame briefly, then drain and cool.
- Toss the quinoa and edamame with the cabbage, carrot, cilantro, green onions, cashews and mint.
- Blend or whisk the peanut butter, soy sauce, garlic, water, maple syrup, lime juice and ginger until smooth.
- Pour the dressing over the salad and toss to coat.
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