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This Crunchy Edamame + Quinoa Salad is a vibrant, nutrient-packed dish that perfectly blends Asian-inspired flavors with wholesome ingredients.
What makes it truly special is its balance of texture and nutrition—nutty quinoa and protein-rich edamame provide a hearty base, while crunchy almonds and fresh veggies add satisfying crispness.
It’s rich in plant-based protein and fiber, promoting digestive health and sustained energy.
The dressing, made with ginger, sesame oil, and rice vinegar, offers a delicious umami punch without heavy fats or excess calories, making it a low-saturated fat option.
Its versatility as both a main course or side dish, along with its quick prep and ability to store well for meal prep, makes this salad ideal for busy lifestyles.
Whether enjoyed chilled or at room temperature, this salad is fresh, filling, and perfect for everyday healthy eating.
Must-Have Tools for Perfect Results
Medium Saucepan
Essential for perfectly cooking quinoa. A good saucepan with a tight-fitting lid ensures fluffy, well-cooked quinoa every time, a kitchen staple for grains and beyond.
Large Mixing Bowl
Ideal for combining all the salad ingredients thoroughly without spillage. A sturdy bowl is invaluable for tossing salads, marinating, and meal prep tasks.
Sharp Chef’s Knife
Crucial for finely chopping vegetables like cucumbers and herbs quickly and safely. A reliable chef’s knife speeds up prep and improves precision in the kitchen.
Measuring Cups and Spoons
For accurately measuring ingredients like rice vinegar, sesame oil, and spices. Precision in measuring ensures balanced flavors and consistent results.
Whisk
Perfect for emulsifying the dressing ingredients into a smooth, well-blended vinaigrette. A whisk is a versatile tool for sauces, batters, and dressings.
Quinoa Edamame Crunch Salad
Equipment
- 1 Medium Saucepan (for cooking quinoa)
- 1 Large Mixing Bowl (for tossing salad)
- 1 Sharp Chef’s Knife (for chopping vegetables)
- Measuring Cups and Spoons (for dressing ingredients)
- 1 Whisk (for mixing dressing)
Ingredients
- 3 cups cooked quinoa cooled
- 3 cups shelled edamame beans thawed if frozen (about 12 ounces)
- 3 cups finely shredded coleslaw mix or combine 2 cups shredded cabbage with 1 cup shredded carrot
- ½ English cucumber diced
- ½ cup fresh cilantro or parsley roughly chopped
- 4 scallions thinly sliced (or substitute 1/3 cup chopped chives)
- ½ cup sliced almonds toasted
- ¼ cup toasted sesame seeds
- 2 teaspoons freshly grated ginger or 1 teaspoon ground ginger
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup or honey, if not vegan
- ¼ cup low-sodium soy sauce can substitute tamari or coconut aminos for gluten-free
- 1 tablespoon toasted sesame oil
Instructions
- Prepare the Salad Base: In a large mixing bowl, combine the cooked quinoa, shelled edamame, shredded coleslaw mix, diced cucumber, chopped cilantro or parsley, and thinly sliced scallions. Toss gently to distribute all ingredients evenly.
- Make the Dressing: In a small bowl, whisk together grated ginger, rice vinegar, maple syrup (or honey), soy sauce (or alternative), and toasted sesame oil until fully combined and smooth.
- Combine Salad and Dressing: Pour the prepared dressing over the quinoa and vegetable mixture. Using salad tongs or two large spoons, toss thoroughly until every bite is coated in the flavorful dressing.
- Add Crunch and Garnish: Just before serving, sprinkle the toasted almonds and sesame seeds over the salad to preserve their crisp texture. Toss lightly one more time if desired. For extra freshness, garnish with additional chopped herbs or seeds.
- Serve or Store: Enjoy the salad immediately at room temperature, or chill it for a refreshing cold dish. For meal prepping, store the salad (without nuts) and dressing separately for up to 2 days; combine and add nuts just before serving.
Notes
- Nut Variations: Feel free to swap almonds for cashews or peanuts to change the crunch profile. For a nut-free version, omit nuts or use sunflower seeds as a substitute.
- Extra Veggies: Boost veggie intake by adding bell peppers, broccoli slaw, raw cauliflower, or snap peas for more color and texture.
- Grain Swap: If quinoa isn’t your favorite, cooked rice works beautifully as a base for this salad.
- Add Heat: Spice lovers can stir in a teaspoon (or to taste) of Sriracha or another Asian chili sauce to the dressing for a subtle kick.
- Storage Tip: Keep nuts separate until serving to maintain their crunch. The salad and dressing can be prepared up to two days ahead, making this dish perfect for easy meal prep.
Chef’s Secrets for Flavorful Success
To elevate this crunchy edamame quinoa salad, start by perfectly cooking the quinoa—rinse it thoroughly before boiling to remove any bitterness, and use a 2:1 water-to-quinoa ratio for fluffy, light grains.
Toasting the almonds and sesame seeds fresh enhances their nutty aroma and adds satisfying texture.
When making the dressing, whisk the ingredients well to balance the tanginess of rice vinegar with the sweetness of maple syrup and the savory depth of soy sauce.
Fresh ginger is key for brightness; if using ground ginger, add it gradually to avoid overpowering the dressing.
Toss the salad gently to keep the veggies crisp but evenly coated.
Lastly, keep nuts separate until serving to preserve their crunch, especially if prepping ahead.
Serving Suggestions to Impress Guests
This salad works wonderfully as a standalone lunch or a side to grilled proteins like salmon, chicken, or tofu.
For a fuller meal, add slices of avocado or hard-boiled eggs for creaminess and extra protein.
Garnish with extra fresh herbs, a squeeze of lime, or even a sprinkle of chili flakes for heat.
It pairs beautifully with light Asian-inspired dishes such as miso soup or steamed dumplings.
Serve chilled or at room temperature, making it an ideal dish for potlucks, picnics, or meal prep lunches that stay fresh and flavorful.
Storage Tips for Maximum Freshness
Store the salad and dressing separately in airtight containers to maintain freshness for up to two days.
This prevents the veggies from becoming soggy and keeps the flavors vibrant.
Keep toasted nuts and seeds in a small separate container and add them just before serving to preserve their crunchiness.
If preparing quinoa in advance, refrigerate it covered for up to four days or freeze portions for longer storage.
Before serving leftover salad, toss gently to redistribute dressing and refresh textures.
Avoid freezing the fully dressed salad, as it will lose its appealing crunch and texture.
Frequently Asked Questions About Recipe
Q1: Can I use fresh edamame instead of frozen?
A1: Absolutely! Fresh shelled edamame works great—just boil or steam until tender, then cool before adding. Frozen edamame is convenient and nutritious, but fresh can add a little more bite.
Q2: Is this salad suitable for gluten-free diets?
A2: Yes! Use tamari or coconut aminos in place of soy sauce to keep it gluten-free without compromising flavor.
Q3: How can I make this salad spicier?
A3: Stir in Sriracha, chili garlic sauce, or freshly sliced jalapeños to the dressing or toss into the salad for a personalized heat level.
Q4: Can I substitute quinoa with another grain?
A4: Definitely. Brown rice, farro, or millet are excellent alternatives that maintain the hearty texture and make the salad just as satisfying.
Q5: How long can I store this salad?
A5: When stored properly, the salad (without nuts) and dressing can be kept refrigerated separately for up to two days. Add nuts fresh at serving to keep them crunchy.
This recipe is inspired by thenaturalnurturer and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.