Quinoa Edamame Salad Recipe {Vegan}
User Reviews
5
Quinoa Edamame Salad Recipe {Vegan}
Description
The Quinoa Edamame Salad Recipe combines cooked tri-color quinoa with a variety of chopped vegetables including shredded purple cabbage, diced or shredded carrots, and green onion, complemented by shelled edamame and diced avocado. Lightly toasting slivered almonds adds an additional crunchy texture and nutty flavor. The salad is dressed with a garlic vinaigrette that softens the cabbage and ties the components together with a bright, tangy note.
Once combined, the salad is served chilled, making it a refreshing and nourishing option suitable as a side or light main dish. The variety of textures—from the tender quinoa and edamame to the crisp cabbage and nuts—makes each bite varied and enjoyable.
Store this salad in an airtight container for up to five days. Because quinoa absorbs dressing over time, additional vinaigrette may be added before serving to refresh the flavor. This recipe is vegan and can be adapted to nut-free by substituting the almonds with seeds or omitting them altogether.
Ingredients
- 2 bags quinoa ~3 cups cooked, Success Boil-in-Bag Tri-Color
- 1 cup purple cabbage shredded
- 1½ cups carrot diced or shredded
- 12 oz edamame 1 bag, frozen
- ½ cup almonds slivered
- ⅓ cup green onion diced
- 1 avocado
- 1 tsp olive oil
- ¼ - ½ cup vinaigrette Garlic Expression Classic
Instructions
- Start by preparing Success Boil-in-Bag Tri-Color Quinoa according to box instructions.
- While the quinoa is cooking, use a vegetable chopper (or knife) to finely dice carrots. Prepare edamame according to package instructions and finely slice green onion, cabbage and avocado.
- Optional: Heat a small skillet to medium heat with the olive oil. Add the almonds into the skillet and toss around until they’re golden (2-3 minutes). It really elevates the salad!
- Once the Success Boil-in-Bag Tri-Color Quinoa is cooked and cooled, add it to a large bowl with the cabbage. Toss it with ¼ cup dressing and massage until cabbage is softened.
- Add the diced carrots, cooked edamame, green onions, avocado, and toasted almonds to the bowl.
- Toss the salad together and add more dressing if desired. Serve chilled and enjoy!
Notes
- Store the salad in an airtight container for up to 5 days to maintain freshness.
- Add extra vinaigrette if the quinoa absorbs too much dressing during storage.
- The salad is vegan, gluten-free, dairy-free, and soy-free as listed.
- To make the recipe nut-free, replace almonds with sesame or pumpkin seeds or omit nuts completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 461kcal | 23% |
| Carbohydrates | 44g | 15% |
| Protein | 16g | 32% |
| Fat | 24g | 37% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 276mg | 12% |
| Potassium | 720mg | 15% |
| Fiber | 14g | 56% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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