Asian Quinoa Edamama Salad

This delicious Asian inspired salad is the perfect side dish.  It is great for everyone including people with  gluten allergies and vegan diets, making it a great salad to share!

Asian Quinoa Edamama Salad

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Ingredients Method

Ingredients
  

  • 1 cup quinoa
  • 1/4 teaspoon Salt
  • 1 cup red cabbage chopped or use bagged cole slaw mix
  • 1 cup edamame shelled
  • 1 red bell peper sliced
  • 1 cup Carrots shredded
  • 1 cup Cucumber diced
  • 2 Tablespoons green onion sliced
  • 1/4 cup fresh cilantro chopped
  • 1/4 teaspoon fresh ginger grated
  • 1/4 cup The Spicy Olive's Honey Ginger white balsamic vinegar
  • 1/4 cup The Spicy Olive' Garlic or Cilantro and Roasted Onion olive oil
  • 2 Tablespoons The Spicy Olive's Roasted Sesame oil drizzle to finish

Method
 

  1. Bring 2 cups water and salt to a boil and add 1 cup quinoa. Boil for 20 minutes or until all water has been absorbed. Allow quinoa to cool. Coat with 1-2 Tablespoons Garlic or Cilantro and Roasted Onion olive oil to coat and keep from clumping.
  2. Place cooled quinoa in a salad bowl. Add edamame, carrots, cabbage, red bell pepper, cucumber, green onion, cilantro and ginger to salad bowl
  3. Pour The Spicy Olive's Honey Ginger balsamic vinegar over salad. Stir to combine. Pour The Spicy Olive's Garlic or Cilantro and Roasted Onion olive oil over the salad and toss to combine. Finish with 2 Tablespoons of The Spicy Olive's Roasted Sesame oil. Toss, serve and enjoy!