A crunch-tastic salad with quinoa, edamame and broccoli slaw, all coated in a citrus-soy vinaigrette!

I brought this quinoa salad to a holiday gingerbread house decorating party last month and it was such a hit! And just let me clarify, there were no kids at the party. It’s my girl friends and I who get together every year with wine, potluck dishes and all the decorating supplies. We talk, sip, snack and then make gingerbread houses. I love this little tradition!

My gingerbread houses are not masterpieces. My father is an architect, so I really should be better at this. But I’m lucky if it stays upright long enough to survive the car ride home. My house this year made it home but my little ones were oohing and aahing and poking at it the next day so the roof broke a bit and went a little lopsided.

Yup, I’m blaming the kids for that. It totally would have stayed up on its own.

Back to the salad. I brought this to the party and everyone loved it! They wanted to know if the recipe was up on the blog and I had to say no, I hadn’t even fully written it out yet, was still just playing with it. But after the rave reviews, I knew I had to get it up to share with all of you!

So of course, I went and made it again the next week to tweak and photograph. And let me just say, it was fine by me to eat on it all week for lunch!

The crunch from the broccoli slaw and the edamame works really well with the soft, fluffy quinoa. And then it all gets coated in the glorious citrus dressing, featuring lime and orange juice, plus the savory notes of soy sauce and sesame oil. I of course prefer it with a hit of sriracha sauce, too. So fresh and so packed with flavor!

I also add a little sriracha for some background heat and because, well, sriracha should be added to most foods in my opinion.

The quinoa here needs to be cooked and cooled ahead of assembling the salad, though, so please plan accordingly! Also, this salad is best in the first 24 hours of making it. After that, the veggies start to lunch some of their crunch. Still good taste, but much less texture.

This salad is vegan as is, and would be an excellent light dinner for those New Years resolutions, but you could also add some leftover or rotisserie chicken if you want to round it out and make it a full meal on its own. It’s also great as a side with some easy Parmesan baked chicken, honey Dijon salmon or spice-rubbed pork chops.

Try this quinoa salad for a bright and fresh winter pick-me-up and enjoy!

Yield: 4-6 servings as a side, 2-3 servings as a vegetarian main

Quinoa salad with edamame and broccoli slaw

Name: Quinoa salad with edamame and broccoli slaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 cup quinoa, rinsed and drained; 1 cup frozen shelled edamame, thawed; 12 oz. package broccoli slaw; 1 bunch green onions (white and light green parts only), chopped; 1/4 cup canola oil; 1/4 cup soy sauce; 2 tablespoons orange juice; 2 tablespoons fresh lime juice; 2 tablespoons rice wine vinegar; 1 tablespoon brown sugar; 1 teaspoon sesame oil; 1 teaspoon sriracha sauce (optional); kosher salt and black pepper, to taste

A crunch-tastic salad with quinoa, edamame and broccoli slaw, all coated in a citrus-soy vinaigrette!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

For the salad:

½ cup quinoa, rinsed and drained
1 cup frozen shelled edamame, thawed
12 oz. package broccoli slaw
1 bunch green onions (white and light green parts only), chopped

For the citrus-soy dressing:

¼ cup canola oil
¼ cup soy sauce
2 tablespoons orange juice
2 tablespoons fresh lime juice
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
1 teaspoon sesame oil
1 teaspoon sriracha sauce (optional)
kosher salt and black pepper, to taste

Instructions

Cook quinoa according to package directions. Meanwhile, prep remaining ingredients.
To prepare the salad dressing, mix all ingredients in a small jar, cover and shake well.
Cool the cooked quinoa, then add to a large bowl. Add thawed edamame, broccoli slaw and green onions.
Pour the dressing over the salad. (Start with ⅔ of it and add from there.) Stir well to combine and serve at room temperature or cover and refrigerate and serve cold within the next day. If you are making this more in advance, store the dressing separately and mix it just a couple of hours before serving.

Notes

The quinoa needs to be cooked and cooled ahead of assembling the salad, so please plan accordingly!

This salad is best in the first 24 hours of making it. After that, the veggies start to lose some of their crunch.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 240Total Fat: 17gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 1092mgCarbohydrates: 19gFiber: 4gSugar: 7gProtein: 7g

Comments

Cheyanne @ No Spoon Necessary

January 11, 2016 at 7:41 am

This is totally my type of salad, Kathryn!! I most Definitely could eat this for breakfast... and your photos are making me wish I had edamame so I could! The citrusy dressing with a touch of sriracha kick sounds perfect! Pinning! Cheers my dear! <3

- Kathryn
  
  January 11, 2016 at 4:17 pm
  
  Thanks Cheyanne! It's addicting in the best of ways! And you know I love some sriracha in my salad dressings 🙂
  
Nancy |Plus Ate Six

January 11, 2016 at 7:31 pm

I love the crunch of this salad. And you're so right - sriracha goes with everything. Pretty sure it's got it's own food group 🙂

- Kathryn
  
  January 12, 2016 at 2:23 pm
  
  It totally should, Nancy. It totally should 😉
  
Adina

January 12, 2016 at 12:16 pm

Lovely looking salad. I am sure it's great although I have never tasted edamame, I have never seen any around here...

- Kathryn
  
  January 12, 2016 at 2:25 pm
  
  I hope you can find some Adina! They are delicious little beans that are full of nutrition and pretty low in calories. They come in a pod but you can buy them already shelled (which is what I always do). Check your freezer section for both types. They're also really popular as an appetizer in sushi restaurants. So addictive!
  
[email protected]

January 13, 2016 at 2:59 pm

Firstly, love everything about this recipe and that dressing will be a staple in my refrig (no doubt!). Secondly, where and when does this holiday gingerbread house decorating party take place this year cause I am crashing it 😉

- Kathryn
  
  January 13, 2016 at 8:40 pm
  
  Please come join us, Karrie! I will bring bourbon for us and we can team up to build a spectacular gingerbread mansion! XO
  
Lisa @ Chocolate Meets Strawberry

January 14, 2016 at 5:34 am

Ooh, I'm so glad you decided to tweak and photograph this one afterwards!! Edamame are one of my favourite treats when we go out for Japanese, but I've never made anything with them at home. All served up with a citrus-soy vinaigrette? Count me IN! 😀

- Kathryn
  
  January 14, 2016 at 6:29 am
  
  Thanks Lisa! Definitely pick up some frozen edamame at the store next time - I love having it around for snacking on and throwing into salads. So super tasty!
  
Willow | Will Cook For Friends

January 16, 2016 at 9:11 pm

I agree -- a little siracha in everything! I have been loving broccoli slaws lately. I don't usually make them, though, I just eat copious amounts of them when other people make them... that needs to change, starting with this! That dressing sounds amazing, and I love the addition of quinoa. Adding this to my must-make list!

- Kathryn
  
  January 16, 2016 at 9:37 pm
  
  Thanks Willow! Glad we're on the same page about sriracha being a good addition to everything!
  
Frugal Hausfrau

January 20, 2016 at 12:34 am

Gorgeous! And that citrus soy dressing sounds amazing! I'd put it on all kinds of things!

Thanks for linking up with us on Throwback Thursday - we appreciate it, and are always looking forward to next week's posts, too!! 🙂 Be sure to follow our pinterest board, too! 🙂

Mollie

- Kathryn
  
  January 20, 2016 at 5:57 am
  
  Thanks Mollie! The dressing is SO tasty - I definitely like to keep on hand for drizzling on ALL the foods!
  
Katie Crenshaw

February 09, 2016 at 5:39 am

Kathryn, this looks fabulous!!! The salad dressing looks amazing. I can only imagine how good it must taste. I will be adding this to my must tries!!! Yum!

- Kathryn
  
  February 09, 2016 at 1:55 pm
  
  Thanks Katie! The salad is so bright and fresh and the dressing is definitely killer 🙂