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Edamame Quinoa Salad

Edamame and Quinoa Salad

  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: American
  • Diet: Vegan


This edamame and quinoa salad is made with crunchy romaine, red cabbage, shredded carrots, earthy cilantro, and roasted cashews. It’s an irresistible blend of flavors and textures that will keep you coming back for more!


Units Scale

For the salad

  • 4 cups chopped romaine
  • 3/4 cup shredded red cabbage
  • 3/4 cup shredded carrots
  • 1 red bell pepper, chopped
  • 1 cup shelled edamame, cooked
  • 1 cup cooked quinoa
  • 1/4 cup chopped cilantro
  • 1/4 cup roasted cashews

For the dressing

  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons brown sugar
  • 1/4 teaspoon garlic powder


  1. In a large bowl, add the romaine, red cabbage, carrots, bell pepper, edamame, quinoa, cilantro, and cashews. Toss to combine.
  2. In a small bowl, whisk together the peanut butter, soy sauce, rice wine vinegar, brown sugar, and garlic powder.
  3. Pour the dressing over the salad and toss until the vegetables are well-coated. Serve immediately.

Keywords: edamame and quinoa salad