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Light and refreshing crunchy quinoa salad with a creamy peanut dressing. Naturally vegan.
10 min
Prep Time
20 min
Cook Time
30 min
Total Time
4
Servings
Make oil-free by omitting sesame oil. Use gluten-free soy sauce/tamari for gluten-free. Substitute peanut butter with cashew butter for peanut-free. Crunchy peanut butter may be used (increase to 4 tablespoons). Store leftovers 3-4 days in fridge; salad is freezable up to a month.
Combine all dressing ingredients in a bowl and whisk until smooth.
Rinse quinoa in a fine mesh colander under running water for at least 30 seconds.
Place quinoa in a medium pot with 1 cup of water and bring to a boil. Lower heat to a gentle simmer, cover, and cook for 15-20 minutes, or until water is absorbed.
Remove from heat and let quinoa sit 5-10 minutes, then fluff with a fork.
Meanwhile, boil frozen edamame in hot water for 1-2 minutes and prepare vegetables.
Place chopped veggies and quinoa into a large salad bowl. Pour in the peanut sauce and toss to coat.
Taste and adjust soy sauce if needed. Serve immediately or chill in the fridge for 1-2 hours if preferred cold.