Crispy Quinoa & Edamame Peanut Salad

Name: Crispy Quinoa & Edamame Peanut Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American, Asian
Ingredients: 1 english cucumber, sliced ~3 green onions, chopped~2/3 cup fresh chopped cilantro; 1 lb edamame beans (I used frozen); 1 + 1/4 cup shredded carrots; 1 cup quinoa (cooked with 2 cups of veggie broth according to package instructions); 3 tbsp olive oil; 1/4 cup sesame oil; 1 tbsp rice vinegar; 2 tbsp coconut aminos; 1 tbsp maple syrup; 1/4 cup peanut butter; 1 tsp garlic powder; 1 tbsp ground ginger; salt & pepper to taste

3 steps

Prep:10minCook:40min

Updated at: Fri, 19 Apr 2024 13:04:05 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories437.7 kcal (22%)

Total Fat27.1 g (39%)

Carbs35.9 g (14%)

Sugars8.4 g (9%)

Protein15.7 g (31%)

Sodium382.3 mg (19%)

Fiber7.5 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

⅔ cupcilantro

1 lbedamame beans

I used frozen

1 ¼ cupcarrots

shredded

1 cupquinoa

cooked with 2 cups of veggie broth according to package instructions

3 Tbspolive oil

Dressing

¼ cupsesame oil

1 Tbsprice vinegar

2 Tbspcoconut aminos

1 Tbspmaple syrup

¼ cuppeanut butter

1 tspgarlic powder

1 Tbspground ginger

Instructions

Step 1

preheat oven to 350 degrees and line a baking sheet with parchment paper. add the cooked quinoa (cooked based on package instructions with veggie broth instead of water) and spread it out evenly on the pan. toss with the olive oil and season with salt & pepper if desired. bake for 35 minutes, stirring halfway through.

Step 2

make the dressing by combining all ingredients in a jar and shaking until it’s a uniform consistency. chop up all veggies.

Step 3

when the quinoa is done, all it to a large bowl with all of the chopped veggies and the dressing, mix well and serve immediately or store in airtight containers in the refrigerator for up to 5 days.

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