Edamame Sesame Quinoa Salad – a light, crunchy, and refreshing dish brimming with colorful, flavorful veggies. Packed with plant-based protein and fiber, it’s both nourishing and energizing without being heavy. The sesame and fresh herbs add just the right touch of zest to uplift the palate. Especially suited for Kapha types, this salad is dry, light, and full of vibrant tastes that help awaken digestion and balance heaviness. Perfect to share at potlucks or to enjoy alongside your favorite Asian-inspired entrée.
Ingredients
- 2 tablespoons black sesame seeds
- 1/2 cup uncooked quinoa - rinsed
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 2 cups shelled edamame
- 2 cloves garlic - minced
- 2 tablespoons coconut aminos or tamari
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 teaspoons maple syrup, optional
- 1/4 teaspoon ground ginger
- 2 teaspoons Sriracha
Instructions
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In a medium pot, add sesame seeds over medium heat. Cook for 3-4 minutes, stirring occasionally, until sesame seeds become fragrant. Add quinoa and stir for 2-3 minutes until toasted. Then carefully, add 1 cup water or veggie broth. Bring to a boil, cover, reduce heat and simmer until quinoa has absorbed all moisture, about 20 minutes. You may need to add more liquid. Remove from heat immediately, and transfer to a bowl to cool.
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To a large bowl, add shredded carrots, green onions, and edamame.
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In a small bowl, add garlic, soy sauce, vinegar, maple syrup (if using), ginger, and Sriracha. Stir with a whisk and transfer to the large bowl with veggies. Add the quinoa (when cooled) and stir. Serve.
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Makes about 4 cups. Store in an airtight container in the fridge for 3-4 days.
