Quinoa Salad with Edamame and Broccoli Slaw
This quinoa salad with edamame and broccoli slaw is crunchy, healthful and finished with a citrus-soy vinaigrette to give it big zippy flavor!
Yield: 4 -6 servings as a side, 2-3 servings as a vegetarian main
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 low sodium 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 then let cool. Meanwhile, prep remaining ingredients.
- To prepare the salad dressing, mix all ingredients in a small jar, cover and shake well.
- Add the cooked and cooled quinoa 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.
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Notes
The quinoa needs to be cooked and cooled before assembling the salad, so please plan accordingly! (I included some time for that, but you could also make the quinoa well in advance.)
This salad is best in the first 24 hours of making it. After that, the veggies start to lose some of their crunch.
Nutrition
Serving: 1serving | Calories: 240kcal | Carbohydrates: 19g | Protein: 7g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 15g | Sodium: 1092mg | Fiber: 4g | Sugar: 7g
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