This Spicy Quinoa Salad is a riff on the classic smashed Asian cucumber salad. This recipe is vegan, dairy free, and gluten free, making it a wonderful option for everyone! I’m not exaggerating when I tell you, I have made this recipe too many times to count over the past couple of months. I make a batch and enjoy it for a few days, both as a main and side-dish with another protein.
This quinoa salad is flavorful, nutritious, and refreshing; it’s quite frankly addicting!
What you’ll need to make Spicy Quinoa Salad with Cucumber & Edamame:
Salad:
- chilled quinoa
- English cucumber
- shelled edamame
- scallions
- cilantro
- toasted sesame seeds
- avocado
Dressing:
- sesame oil
- Liquid Aminos or soy sauce
- rice vinegar
- chili crunch
- sugar
- garlic
What kind of shelled edamame/soy beans should I buy?
My go-to is the vacuum sealed package from Trader Joe’s. This recipe calls for the exact amount of 1 package. They’re already cooked, so all you have to do is add them to your salad. It really can’t get easier than that! If you don’t have access to a Trader Joe’s or can’t find the vacuum sealed packs where you are, most grocery stores sell frozen shelled edamame. You just have to give them a quick boil as per the package instructions, drain, and add to your salad.
What is Chili Crunch or Chili Crisp?
Chili Crunch and Chili Crisp are used interchangeably. It’s a condiment thats wildly popular in Chinese cuisine and often used with noodles, dumplings etc. The heat levels vary between each brand but they’re all made up of roughly the same components. You can expect oil, dried chili peppers, garlic, shallots, peanuts or sesame seeds, and spices. I always reach for a jar of Momofuku Chili Crunch but there are quite a few great products on the market.
Some brands you can look for are:
Trader Joe’s Chili Onion Crunch
Looking for more salads? Check out some of my favorite seasonal winter salads below!
- Shaved Brussels Sprouts Salad
- Roasted Beet Salad with Goat Cheese
- Carrot Salad with Curry Maple Dressing
- Fall Frisée Salad with Apple Cider Vinaigrette
Spicy Quinoa Salad with Cucumber & Edamame
Ingredients
Equipment
Method
- In a large bowl, whisk together: sesame oil, liquid aminos, rice vinegar, chili crunch, sugar, salt, and garlic. Whisk until the sugar and salt are dissolved.
- Add chilled quinoa, cucumber, edamame, and scallions to the bowl with the dressing; stir until combined. Fold in cilantro and top with sesame seeds.
- Serve with ½ avocado per person (sliced or cut into bite-sized pieces). Enjoy immediately or pop it in the fridge for a couple of hours to allow the flavors to marry.
