Edamame and quinoa tossed with crunchy cabbage and carrots with Thai-inspired Spicy Peanut Dressing.
Course dinner, lunch, Salad, Side Dish
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Stephanie McKercher, RDN
Pot with lid
1poundfrozen shelled edamame(2 ½ cups)
2cupsshredded red cabbage(¼ large)
2cupschopped baby spinach
1tablespoonsoy sauceor gluten-free tamari or liquid aminos
3clovesgarlic,minced (1 tablespoon)
½teaspooncayenne pepper(optional for spicy flavor)
2tablespoonswateror as needed
Pour dry quinoa and 1 cup of water into a pot and bring to a boil. Reduce heat to low and simmer 20 minutes, or until water is absorbed and quinoa is tender. Fluff with a fork, cover, and set aside.
In the meantime, add frozen edamame to a skillet over medium-high heat. Cook, stirring occasionally, 7 minutes, or until water is absorbed and edamame start to brown in places. Turn off heat.
Whisk together peanut butter, rice vinegar, soy sauce (or tamari or liquid aminos), maple syrup, garlic, ginger, and cayenne pepper (if using). Gradually stir in water as needed to reach pourable dressing consistency.
Stir cooked quinoa, cooked edamame, cabbage, baby spinach, carrots, peanuts, and jalapeño (if using) in a serving bowl or dish.
Pour dressing over salad, toss until evenly coated, and garnish with roasted peanuts, Thai basil, cilantro, green onions, and lime wedges if desired.
Cover and refrigerate up to 3 days.Gluten-free variation: use gluten-free tamari or liquid aminos instead of soy sauce.