Lunch · Side
Edamame Quinoa Crunch Salad
Quinoa, edamame, red cabbage, carrots and cilantro in a ginger-sesame dressing. Crunchy and colorful, and it holds up all week.
⏱ 40 min (20 min prep, 20 min cooking)
🍽 Serves 6 · about 1 cup
make aheadlunchboxleftovers
vegetariandairy free
ContainsWheat, Soybeans, Sesame. Check the labels on what you buy; brands differ.
Ingredients
Quinoa
- 1 cup Quinoa, rinsed
- 2 cup Water
Salad
- 1½ cup Frozen shelled edamame, thawed
- 2 cup Red cabbage, thinly sliced
- 2 Carrots, shredded
- 1 Red bell pepper, diced
- 3 Green onions, sliced
- ½ cup Fresh cilantro, chopped
Dressing
- 3 tbsp Rice vinegar
- 2 tbsp Low-sodium soy sauce
- 1 tbsp Toasted sesame oil
- 2 tbsp Vegetable oil (soybean)
- 1 tbsp Honey
- 1 tbsp Fresh ginger, grated
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: medium saucepan with lid, large bowl, jar with lid.
- Bring the quinoa and water to a boil, cover and simmer on low 15 minutes. Let stand 5 minutes, fluff and cool.
- Shake the dressing ingredients in a jar.
- Toss the quinoa with the edamame, cabbage, carrots, pepper, green onions, cilantro and dressing.
Make aheadKeeps 4 days in the fridge.
↺ LeftoversAdd leftover chicken or tofu for a bigger meal.
🧒 With kidsKids can shred the carrots with grown-up help and shake the dressing.
Gluten-free swapUse tamari instead of soy sauce.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.