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Salads

Sriracha Honey-Lime Quinoa Salad

TIME

40 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

397 kcal

CARBS

55 g

PROTEIN

17.4 g

FAT

13.8 g

Z Sriracha Honey-Lime Quinoa Salad

About this recipe

Quinoa has deep roots in the Andes of Bolivia and Peru, while sriracha takes its name from Si Racha, a coastal town in Thailand where the chili sauce originated. This modern fusion salad brings those traditions together with edamame, crisp vegetables, and a sweet-spicy dressing of honey, lime, and sesame oil.

WHY YOU’LL LOVE IT

Honey, lime, and sriracha create a lively balance of sweetness, tang, and heat. Fluffy quinoa, tender edamame, and crunchy vegetables make every bite satisfying. The components can be prepared ahead for an easy lunch or colorful shared meal.

Ingredients

For the Salad

  • 1 cup dry quinoa (170 g)
  • Water, as directed on the quinoa and edamame packages
  • 1 bag frozen shelled edamame (12 oz / 340 g), weighed before cooking
  • Finely shredded red cabbage (200 g / about 3 cups)
  • 2 medium carrots, peeled and shredded (about 120 g)
  • 1 medium red bell pepper, finely diced (about 150 g)
  • Scallions, trimmed and thinly sliced (50 g / about ½ cup)

For the Dressing

  • 2 tbsp fresh lime juice (30 ml)
  • 1 tsp finely grated lime zest (about 2 g)
  • 2 tbsp honey (42 g)
  • 3 tbsp sriracha sauce (45 ml / about 45 g)
  • 2 tbsp sesame oil (30 ml / about 27 g)
  • ½ tsp salt (3 g)
  • 1–2 tbsp water (15–30 ml), only if needed to thin the dressing

Preparation

  1. Rinse the quinoa in a fine-mesh strainer under cold running water. Cook according to the package directions. Fluff with a fork, spread on a large plate or tray, and let cool while preparing the remaining ingredients. Use the entire cooked yield.
  2. Cook the shelled edamame according to the package directions. Drain, rinse briefly under cold water to cool, and drain thoroughly.
  3. Finely shred the red cabbage, shred the carrots, finely dice the red bell pepper, and thinly slice the scallions.
  4. In a small bowl, whisk together the lime juice, lime zest, honey, sriracha, sesame oil, and salt until combined. Add water, 1 tablespoon at a time, only if needed to make the dressing easy to distribute.
  5. In a large bowl, combine the cooled quinoa, edamame, cabbage, carrots, bell pepper, and scallions.
  6. Whisk the dressing again, pour all of it over the salad, and toss thoroughly until evenly coated.
  7. Divide evenly among 4 servings. Serve immediately or refrigerate until chilled.

Tips

  • Use shelled edamame, not pods, and follow the package cooking instructions even if the beans have been blanched before freezing.
  • Let the quinoa cool before combining it with the vegetables to preserve their crisp texture.
  • Grate only the green outer layer of the lime; the white pith underneath can taste bitter.
  • Sriracha heat varies by brand. For a milder version, reduce the sriracha; the published nutrition estimate includes the full 3 tablespoons.
  • For advance preparation, refrigerate the cooled quinoa, cooked edamame, vegetables, and dressing separately, then combine before serving.

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