Print

Quinoa Edamame Salad Recipe

Quinoa Edamame Salad Recipe
Print Recipe

★★★★★

4.9 from 14 reviews

A vibrant and nutritious Quinoa Edamame Salad packed with fresh vegetables and tossed in a flavorful sesame-ginger dressing. Perfect as a healthy lunch or a light dinner, this salad combines protein-rich quinoa and edamame with crunchy veggies and a zesty dressing for a refreshing and filling meal.

Ingredients

Scale

Grains and Legumes

  • 3/4 cup quinoa, uncooked
  • 2 cups frozen edamame, thawed

Vegetables

  • 1 red bell pepper, diced
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 2 green onions, thinly sliced
  • 1/4 cup cilantro, finely chopped

Dressing

  • 2 tablespoons sesame oil
  • 2 tablespoons olive oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey, or maple syrup
  • 1-inch ginger root, minced or grated
  • 1 clove garlic, minced or grated
  • Salt, as needed

Garnish

  • Sesame seeds, to serve (optional)

Instructions

  1. Cook Quinoa: Fill a saucepan with water and bring to a boil. Once boiling, add a generous pinch of salt and the uncooked quinoa. Cook for about 15 minutes, or according to package directions, until the quinoa is tender. Then drain using a fine mesh colander, rinse under cold water to cool it down, and shake off any excess water.
  2. Prepare Dressing: While the quinoa cooks, finely chop the vegetables and prepare the dressing. In a small bowl or jar, whisk together sesame oil, olive oil, rice vinegar, soy sauce, honey (or maple syrup), grated ginger, and grated garlic. Taste and adjust the seasoning as necessary, then set the dressing aside.
  3. Combine Salad Ingredients: In a large mixing bowl, combine the cooled quinoa, thawed edamame, diced red bell pepper, shredded carrots, shredded red cabbage, sliced green onions, and chopped cilantro. Toss gently to mix all the ingredients evenly.
  4. Add Dressing and Toss: Pour the prepared dressing over the salad and toss again until everything is well coated. Taste the salad and adjust salt and pepper to your preference. Garnish with extra cilantro and sprinkle sesame seeds on top if desired.
  5. Serve or Store: Serve the quinoa edamame salad immediately or store it in an airtight container in the refrigerator for up to 4 days. This makes a great make-ahead meal or side dish.

Notes

  • If you prefer a vegan version, substitute honey with maple syrup.
  • To save time, cook quinoa in advance and store it refrigerated for up to 3 days before assembling the salad.
  • For extra crunch, add chopped nuts like cashews or almonds.
  • Adjust soy sauce quantity for lower sodium content if needed.
  • You can substitute frozen edamame with fresh green peas if unavailable.

Nutrition

Keywords: quinoa salad, edamame salad, healthy salad, vegan salad, gluten free salad, protein packed salad, sesame ginger dressing

Find it online: https://foodbylina.com/quinoa-edamame-salad-recipe/