Edamame Quinoa Protein Salad

How to Make Edamame Quinoa Protein Salad

1. 1

   Step 1: Cook the quinoa

   Rinse the quinoa in a fine-mesh sieve under cold water. Combine rinsed quinoa with 2 cups (480 ml) water in a small saucepan, bring to a boil, then reduce heat, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork and cool slightly.

   For this step

   • 1 cupQuinoa (dry)
   
2. 2

   Step 2: Prepare the edamame

   If using frozen edamame, bring a small pot of salted water to a boil and blanch the shelled beans 2–3 minutes until tender. Drain and run under cold water to stop cooking, then drain well and set aside to cool.

   For this step

   • 2 cupsShelled edamame (frozen, thawed)
   
3. 3

   Step 3: Press and cook the tofu

   Press the tofu for 10–15 minutes to remove excess moisture, then cut into 1/2-inch cubes. Heat 1 tablespoon neutral oil in a skillet over medium-high heat and pan-fry tofu, turning occasionally, until golden and slightly crisp, about 8–10 minutes total. Season lightly with salt and pepper while cooking.

   For this step

   • 14 ozExtra-firm tofu
   
4. 4

   Step 4: Prep the vegetables

   While quinoa and tofu cook, roughly chop the baby spinach, dice the red bell pepper and thinly slice the green onions. Combine the cooled quinoa, blanched edamame and prepared vegetables in a large mixing bowl and toss gently to combine.

   For this step

   • 4 cupsBaby spinach
   • 1 largeRed bell pepper, diced
   • 4 stalksGreen onions, thinly sliced
   
5. 5

   Step 5: Dress and assemble

   Whisk the sesame-ginger dressing with lime juice and taste for balance, adding a pinch of salt if needed. Pour dressing over the quinoa-edamame mixture, add the warm tofu cubes, toss to coat and finish with toasted sesame seeds and an extra squeeze of lime. Serve immediately or divide into meal-prep containers and refrigerate up to 4 days.

   For this step

   • 1/3 cupSesame-ginger dressing (store-bought or homemade)
   • 2 tablespoonsToasted sesame seeds
   • 1 limeLime (juice)
   

1. Rinse the quinoa in a fine-mesh sieve under cold water. Combine rinsed quinoa with 2 cups (480 ml) water in a small saucepan, bring to a boil, then reduce heat, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork and cool slightly.
2. If using frozen edamame, bring a small pot of salted water to a boil and blanch the shelled beans 2–3 minutes until tender. Drain and run under cold water to stop cooking, then drain well and set aside to cool.
3. Press the tofu for 10–15 minutes to remove excess moisture, then cut into 1/2-inch cubes. Heat 1 tablespoon neutral oil in a skillet over medium-high heat and pan-fry tofu, turning occasionally, until golden and slightly crisp, about 8–10 minutes total. Season lightly with salt and pepper while cooking.
4. While quinoa and tofu cook, roughly chop the baby spinach, dice the red bell pepper and thinly slice the green onions. Combine the cooled quinoa, blanched edamame and prepared vegetables in a large mixing bowl and toss gently to combine.
5. Whisk the sesame-ginger dressing with lime juice and taste for balance, adding a pinch of salt if needed. Pour dressing over the quinoa-edamame mixture, add the warm tofu cubes, toss to coat and finish with toasted sesame seeds and an extra squeeze of lime. Serve immediately or divide into meal-prep containers and refrigerate up to 4 days.