A Thai Quinoa Edamame Salad loaded with fresh vegetables and dressed with a delicious Thai lime vinaigrette.
This salad is a meatless salad that makes a great side dish, but it also has enough protein from the edamame and quinoa that I served it as a main dish.
The pressure cooker is the perfect way to cook quinoa, Quinoa only needs a 1 minute cook time in the pressure cooker, and with the electric pressure cooker, you just set the timer and don’t even have to keep an eye on the pot while the quinoa comes to a boil.
I found the recipe on Foodie Crush and adapted it for the pressure cooker; she adapted the recipe from Once Upon a Chef, who adapted the recipe from the cookbook Raising the Salad Bar by Catherine Walthers.
The recipe is quick and easy to make and perfect for the warm summer days ahead.
Thai Quinoa Salad
- 1 cup quinoa, rinsed
- 1 1/2 cups water
- 1/2 teaspoon salt
- 1 carrot, peeled and shredded
- 1 cucumber, chopped
- 1 cup frozen edamame, thawed
- 6 green onions, chopped
- 2 cups shredded red cabbage
- 1 tablespoon soy sauce
- 1/4 cup lime juice
- 2 tablespoons sugar
- 1 tablespoon vegetable oil
- 1 tablespoon freshly grated ginger
- 1 tablespoon sesame oil
- pinch of red pepper flakes
- 1/2 cup peanuts, chopped
- 1/4 cup freshly chopped cilantro
- 2 tablespoons chopped basil
Add quinoa, water, and salt to the pressure cooking pot. Select high pressure and 1 minute cook time. When beep sounds turn pressure cooker off, wait 10 minutes, and then use a Quick Pressure Release to release any remaining pressure. Remove from pot and let cool.
Add the cooled quinoa and vegetables to a large bowl. In a small bowl, whisk together the soy sauce, lime juice, sugar, vegetable oil, sesame oil and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat and add more sugar or red pepper flakes to taste. Pour the dressing over the quinoa and vegetables and stir to combine. Sprinkle the cilantro, basil and peanuts over the salad and stir lightly. Serve or refrigerate for up to a day.