Asian Quinoa Edamame Salad

I’ve been vegan for 5,000 years, and people still ask me if I’m sure I get enough protein. I’m sure. 

This salad is a great example of a dish that might not look like it at first glance, but actually contains a lot of protein thanks to the quinoa and edamame. Add these to a bowl of colorful vegetables and simple Asian dressing, and you have the perfect salad that can be served as a side or a meal all by itself.
Asian Quinoa Edamame Salad (Vegan)
Summertime is filled with picnics and potlucks, and this is a great dish to bring to your next one. Not only is it colorful and pretty, but the slightly sweet sesame flavor always gets positive reviews. This salad gets along with everyone, and it’s possible your friends will like it more than they like you. If you’re uncomfortable being outshined by a salad, I would recommend you relocate to wherever the potato salad is being held and stand next to that.
I feel like I make fun of potato salads a lot. But I’m not going to apologize to what is essentially a bowl of potatoes and mayonnaise. 
Asian Quinoa Edamame Salad (Vegan)
I followed this recipe pretty closely from Two Peas and Their Pod, and it’s one of those crowd-pleasing dishes that everyone seems to gravitate towards because of the bright colors and interesting flavors. 
And if the topic of protein comes up, a cup of quinoa provides about 9 grams while a half cup of edamame has about 8. Just keep that in your back pocket. 
Asian Quinoa Edamame Salad (Vegan)
Asian Quinoa Edamame Salad (Vegan)
Asian Quinoa Edamame Salad
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  1. 1 cup quinoa
  2. 2 cups water
  3. 1/4 teaspoon salt
  4. 1 cup chopped red cabbage
  5. 1 cup shelled and cooked edamame
  6. 1 red bell pepper, chopped
  7. 1/2 cup shredded carrots
  8. 1 cup diced cucumber
  1. 1/4 cup lite soy sauce
  2. 1.5 tablespoon sesame oil
  3. 1 tablespoon rice wine vinegar
  4. 2 tablespoons chopped green onion
  5. 1/4 cup chopped cilantro
  6. 1 tablespoon sugar (optional)
  7. 1/4 teaspoon grated ginger
  8. 1/4 teaspoon red pepper flakes
  9. Salt and pepper
  1. Cook quinoa - (Bring quinoa and water to a boil, and then cover and reduce to simmer for 15 minutes until cooked.)
  2. Once cool, mix quinoa with vegetables and edamame.
  3. In a separate bowl, combine ingredients for dressing and then pour over salad.
  4. Mix thoroughly and serve chilled or at room temperature.
Adapted from Two Peas and their Pod
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  1. says

    i’m really glad i haven’t been asked the protein question recently. in fact, i cannot remember the last time i was asked. but, this salad definitely showcases plant protein in its finest form. and so pretty!

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