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  • Makes: 8

Quinoa Edamame Cashew Crunch Salad


Author: Alix Turoff – RD 
  • ⅔ cup quinoa (dry) 
    ¼ cup Peanut Butter 
    2 tsp ginger, freshly grated
    ¼ cup low sodium soy sauce 
    1 tbsp honey 
    2 tbsp rice vinegar 
    1 tbsp sesame oil 
    1 red bell pepper, sliced 
    ¼ cup red onion, diced 
    2 cups red cabbage, shredded 
    ½ cup cilantro, chopped 
    1 cup carrots, shredded 
    1 cup edamame, shelled 
    ½ cup cashew halves 
    6 stalks scallion, diced  

Instructions for Quinoa Edamame Cashew Crunch Salad

Prepare quinoa according to directions on the package.  

Prepare the dressing: Add peanut butter to a microwave safe bowl; heat in the microwave for 30 seconds. Add in ginger, soy sauce, honey, rice vinegar and sesame oil. Whisk until the mixture is smooth. If you want a thinner dressing, add in water until you reach your desired consistency. Set aside  

Fold the red pepper, onion, cabbage, cilantro, carrots, and edamame into the quinoa.  

Add dressing to the quinoa mixture and mix well to combine.  

Once the dressing is well incorporated, add the cashews and scallions. Toss to combine.  

Serve chilled or at room temperature.  

OPTIONAL: Add tofu for even more #plantbased protein! 

Nutrition Per Serving:

Calories 230
Fat 12g
Carbohydrate 25g
Fiber 4g
Protein 9g