Multi Cooker

Edamame Quinoa Salad

  • Side Dish



This light and breezy edamame quinoa salad with sliced veggies tastes like lunch on a sunny terrace in Greece or Spain. Make this healthy vegan Mediterranean inspired salad at home with zero fuss.

  • Servings 4
  • Preparation
  • Cooking

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1 cup shelled edamame
  • 1 red or yellow bell pepper, chopped
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup baby spinach, finely chopped
  • ½ cup fresh cilantro, finely chopped
  • ½ cup chopped cashew nuts

Dressing

  • ¼ cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 teaspoon dijon mustard
  • Salt and pepper, to taste

Directions

  • Rinse the quinoa under cold water and drain well.
  • Add the quinoa, water, and salt, in the multi-cooker pot and stir. Select the quinoa setting and press start.
  • When the quinoa is done cooking, transfer it to a large bowl and fluff it with a fork. Let it cool to room temperature. You can refrigerate it to speed up the cooling process.
  • When the quinoa is no longer warm, add the edamame, bell pepper, cherry tomatoes, spinach, cilantro, and cashew nuts. Toss well to combine the ingredients.
  • In a small bowl, add the ingredients for the dressing and whisk until emulsified.
  • Add the dressing to the salad and toss well. Season with a little salt and pepper and serve cold.

PRIME SUMMER EATING

With summer right around the corner, we instinctively begin to crave light yet hearty quinoa salads – and grains loaded with Mediterranean flavors. It’s just how we’re wired. For this quinoa salad recipe, we’re turning to edamame (minus the pods!) for texture and a boost of plant based protein. We toss it in a punchy dijon and olive oil vinaigrette. But the not-so-secret weapon to this vegan salad is the nutty, toothsome quinoa itself.

HOW TO MAKE PERFECT QUINOA AT HOME

The magic ratio is 2:1 when it comes to cooking quinoa. That’s two cups of water for each cup of uncooked quinoa. Keep that number in mind and you really can’t go wrong. But instead of following the traditional method of making it on the stovetop, we’re using the dedicated quinoa setting on the Tiger Multi-Cooker for maximum ease. Just press the start button – and be sure to fluff the cooked quinoa with a fork before mixing the salad.

TIPS AND VARIATIONS

  • Use stock instead of water. As long as the liquid to quinoa ratio remains at 2:1 – use whatever you like best as the cooking liquid. We’re partial to water, so the vibrant dressing can really shine. But chicken stock or veggie broth would add another layer of savory goodness when making quinoa.
  • Add a protein to the salad. Shrimp, shredded chicken, canned tuna and smoked tofu are all great options for adding a bit of heft to this already hearty salad.
  • Substitute beans for the edamame. Black beans, white beans or chickpeas would all stand in nicely for the soybeans in this Mediterranean inspired salad.
  • Use a different dressing. While you can’t go wrong with the vinaigrette from this recipe as written, there are tons of options when it comes to flavor. Here are some of our favorites: carrot ginger dressing, basil sauce, citrusy fruity dressing.

Products used in this recipe

Electric Multi-Cooker COL-A40U

The compact cooker for daily use. A 2.6 qt (2.5 L) multi-cooker that allows you to make great-tasting dishes w […]

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