Enjoy a delightfully filling and refreshing Edamame Salad With Quinoa as a complete and nutritious meal! It's full of plant protein and is easily made with your Instant Pot.
What Makes This Edamame Salad With Quinoa So Fantastic
Who knew that Instant Pot Edamame Salad could be so delicious? Me, that's who, and that's exactly why I made this recipe. It's delicious, nutritious and wonderfully simple to make.
I have been making a lot of Instant Pot vegetarian meals for my vegetarian cookbook, and I'm sharing some of them with you on the blog.
When I was making this recipe, I didn't want it to be just another plain jane edamame salad recipe. So I decided to amp it up a little bit by making it a quinoa edamame salad. The addition of quinoa adds a delightful nuttiness and bite to the dish and really elevates the overall flavor.
Add in some fresh veggies and a wonderfully addicting Asian fusion dressing and you've got a delicious salad you can enjoy as an appetizer, a side dish or a full-on meal.
Not to mention this dish is so very easy to make. Thanks to my trusty Instant Pot, this vegan dish is done in well under 30 minutes. Quick, simple, and delicious, just the way I like it. Now let's get cooking...
How To Make Edamame Salad With Quinoa
- Whisk. In a large mixing bowl, whisk together hot water and peanut butter until you have a smooth mixture. Add in vinegar, soy sauce, ginger and salt while continuing to whisk.
- Combine. Meanwhile, In the Instant Pot, combine the quinoa, edamame, water, and salt.
- Cook. Secure the lid on the pot. Set the Instant Pot at High pressure for 1 minute. When cook time is complete, let pot release pressure naturally for 5 minutes, and then release all remaining pressure.
- Rinse. Drain the quinoa and edamame into a colander. Run cold over to stop the cooking.
- Toss. In a large mixing bowl, combine the quinoa and edamame with the bell peppers, cherry tomatoes, and carrots. Pour in the peanut dressing and toss.
Can You Eat Edamame Raw?
If you're afraid to eat store-bought edamame before cooking it, don't be. Though raw Edamame does contain components that can cause digestive issues as well as possible long term health issues, if you're eating storebought edamame, it's completely safe to eat them straight out of the package. Edamame beans are blanched right after harvest, which eliminates any of the enzymes that might cause digestive issues.
It's almost impossible to find raw edamame that hasn't been blanched yet. To play it completely safe, simply refer to the product packaging and see if it is marked as "ready to eat".
Is Edamae Salad Healthy?
Edamame has a lot of health benefits. For one, it's high in protein. This is especially good for those living a vegan or vegetarian lifestyle.
Edamame is also a great source of several vitamins and minerals such as folate, vitamin K and manganese. It's also a great source of fiber.
This delicious Edamame Salad is paired with quinoa, another delicious and healthy plant food, making it a very hearty and nutritious dish you're going to love.
Looking For More Great Salad Recipes? Check These Out!
- Korean Cucumber Salad - Easy, refreshing and vegan.
- Keto Spicy Tuna Salad - A low carb recipe that is no roll, no rice and no fuss.
- Antipasto Salad with Pesto Vinaigrette - A delightful Italian salad that’s perfect any day of the week!
- Tabouli Recipe with Hemp Hearts - A delicious, vegetarian keto side dish.
- Keto Big Mac Salad - A super easy keto Big Mac substitute.
- Salade Niçoise - Fresh, healthy, and full of flavor.
- Apple Zucchini Salad - A low carb fruit salad you can enjoy all summer long.
- Indian Chickpea Salad - A no-cook vegan salad made in 30 minutes.
- Indian Carrot Salad - A simple, delicious and light side dish.
Enjoy this super tasty Edamame Salad With Quinoa the next time you're looking for a quick and healthy dish. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
Quinoa Edamame Salad
- 1 cup quinoa, rinsed and drained
- 1 cup Edamame, shelled
- 1 cup Water
- 1 teaspoon Kosher Salt
- 2 tablespoons Water, hot
- 2 tablespoons Creamy Peanut Butter
- 2 tablespoons White Vinegar
- 1 tablespoon Soy Sauce
- 2 teaspoons Minced Garlic
- 1/2 teaspoon Kosher Salt
- 1 cup Bell Peppers, red and yellow, diced
- 1 cup Cherry Tomatoes, halved
- 1 cup Carrots, shredded
- 1/2 cup Cilantro, chopped (optional)
- In a large mixing bowl, whisk together hot water and peanut butter until you have a smooth mixture. Add in vinegar, soy sauce, ginger and salt while continuing to whisk.
- Meanwhile, In the Instant Pot, combine the quinoa, edamame, water, and salt.
- Secure the lid on the pot. Set the Instant Pot at High pressure for 1 minute. When cook time is complete, let pot release pressure naturally for 5 minutes, and then release all remaining pressure.
- Drain the quinoa and edamame into a colander. Run cold over to stop the cooking.
- In a large mixing bowl, combine the quinoa and edamame with the bell peppers, cherry tomatoes, and carrots. Pour in the peanut dressing and toss.
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Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Yummy. This was so good! The edamame was delicious creamy, and the tomatoes, peppers and carrots added a lovely crunch and burst of color. There is a discrepancy between the recipe and the instructions- garlic or ginger? I chose ginger and it was perfect!
This was delicious! I added some scallions for crunch and onion flavor. Perfect for a hot summer day!
Hi, is it garlic or ginger? The ingredients say “garlic” but the instructions “ginger”...