The minute you make this recipe, you’ll be hooked—it seems too strange to be real! Add saltine crackers to the serving. It’s really popular at gatherings.
| Prep Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 5 |
Ingredients
- ¼ cup olive oil
- ¼ cup rice wine vinegar
- 1 tablespoon maple syrup
- 1 tablespoon toasted sesame oil
- 1 ½ teaspoons liquid aminos (such as Bragg)
- 1 teaspoon freshly squeezed lemon juice
- 1 clove garlic, minced
- ¼ teaspoon red pepper flakes
- salt and ground black pepper to taste
- 1 ½ cups cooked quinoa
- 1 cup shelled edamame
- ½ cup chopped red bell pepper
- ½ cup chopped Persian cucumber
- ½ cup shredded carrot
- ½ cup sliced green onion
- ½ cup dried cranberries
- ¼ cup slivered almonds
Instructions
- Make the dressing: Combine oil, vinegar, maple syrup, sesame oil, liquid aminos, lemon juice, garlic, red pepper flakes, salt, and pepper in a mason jar. Seal the lid and shake until fully blended.
- Make the salad: Combine cooked quinoa, edamame, bell pepper, cucumber, carrot, green onion, and cranberries in a large mixing bowl. Add 1/2 cup of the dressing and mix until well combined; save any remaining dressing for another use. Place in the refrigerator until chilled, at least 1 hour.
- Garnished with slivered almonds to serve.
- Nutrition data for this recipe includes the full amount of dressing. The actual amount consumed will vary.
Reviews
I’m trying to add more fiber to my diet, so I had to try this. I think it’s definitely better chilled. It’s pretty good! The only change I made was to use only 2 T. of the rice wine vinegar AND 2 T. of seasoned rice wine vinegar for a little more sweetness. Next time I will use all seasoned rice wine vinegar. I might throw a few more dried cranberries in today’s batch and/or maybe a tiny bit more maple syrup. Oh, I couldn’t find a Persian cucumber, so I used an English one. Happy I found this recipe. Will be making this again!
The dressing is truly delicious. I added a little ginger to it. The texture of quinoa and edamame and cucumber are a delight in the mouth. This is a keeper.
I followed the recipe (always try to do the first time) and it was excellent. Nice blend of flavors. Next time I might add a bit more lemon but great as is. “Salt to taste” for me was almost a teaspoon. Thanks for sharing!
It was easy and delicious – great side dish!
Added some chicken for a great meal.