This is mostly a typical Asian-style salad with a peanut dressing. Adding quinoa gives it a bit of an interesting texture and some extra protein. This recipe calls for cooking the quinoa in an instant pot, but the results will be the same (albeit a few minutes slower) if you cook it the traditional way.
- 1 cup uncooked quinoa
- 1 cup frozen shelled edamame beans
- 1 cup water
- 3 cups of Asian chopped salad (or make your own with cabbage, carrots, and broccoli)
- 1/2 cup dry roasted nuts, chopped
- 2 tbsp chopped mint
- 2 tbsp chopped cilantro
- 4 scallions, chopped with both green and white parts
- 2 tbsp peanut butter
- 1.5 tbsp honey
- 1.5 tbsp tamari or soy sauce
- 1 tbsp minced ginger
- 1 tbsp lime juice (roughly half a lime)
- 1 tsp Sriracha
Rinse the quinoa under cold water. Put the quinoa, edamame, and water in your instant pot. Set it to pressure cook on high for 2 minutes, then let the pressure drop naturally. Take off the lid, fluff the quinoa a bit, and let it cool to room temperature. You can make this part ahead and refrigerate if desired; if you do, let the quinoa warm up to room temperature before mixing the salad.
While the quinoa is cooking, add all the dressing ingredients to a blender and blend on high speed until you get a smooth sauce. If it’s too thick, add a little more lime juice or water.
Take a large bowl and add the quinoa and edamame mix. Add your chopped salad mix and other remaining salad ingredients. Toss together. Add the dressing and toss again to coat. The salad is best right away, but it holds up pretty well as leftovers after a day of refrigeration.
If you have some large romaine leaves handy, you can also use this as a filling for lettuce wraps.