This vibrant Quinoa Edamame Salad is a quick, nutrient-packed meal perfect for busy days.
Loaded with plant-based protein, fiber-rich veggies, and heart-healthy fats from avocado and sesame oil, it’s both satisfying and light.
The zesty sesame-ginger dressing elevates every bite, making it an ideal make-ahead salad for lunch, dinner, or meal prep without compromising flavor or nutrition.
Quick & Healthy Quinoa Edamame Salad
Equipment
- 1 Medium saucepan
- 1 Fine Mesh Sieve or Strainer
- 1 large mixing bowl
- 1 small bowl for dressing
- 1 Box Grater (for carrots, optional)
Ingredients
For the Salad:
- ½ cup quinoa
- ¾ cup water
- 1 cup shelled edamame cooked and cooled
- 1 cup carrots shredded or julienned
- 1 red bell pepper diced
- 2 green onions thinly sliced
- ¼ cup cilantro chopped
- ½ avocado diced
For the Sesame-Ginger Dressing:
- 3 tablespoons soy sauce
- 3 tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon fresh ginger minced
- 1 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds plus extra for garnish
Instructions
- Prepare the Quinoa: Start by thoroughly rinsing the quinoa under cold running water using a fine mesh sieve.This helps remove its natural coating, called saponin, which can taste bitter. Once rinsed, transfer the quinoa to a medium saucepan and add ¾ cup of water. Place the pan over medium-high heat and bring it to a gentle boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and allow it to simmer for 15 minutes or until all the water is absorbed and the quinoa becomes light, fluffy, and tender. Once done, remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes to steam and fully fluff up. Then, use a fork to gently fluff the grains, separating them for a light texture, and allow it to cool slightly before mixing with other ingredients.
- Cook and Cool the Edamame: If your edamame isn’t pre-cooked, bring a small pot of water to a boil and add the shelled edamame. Cook for 3–5 minutes until tender but still slightly firm for a satisfying bite. Drain the edamame and rinse it under cold water to stop the cooking process. Let the edamame cool completely before adding it to the salad to prevent wilting the other fresh vegetables.
- Prepare the Vegetables: While the quinoa and edamame are cooling, prep your vegetables. Shred or julienne 1 cup of carrots for a crisp texture and natural sweetness. Dice 1 red bell pepper into small, uniform pieces to ensure even flavor distribution. Thinly slice 2 green onions to add a mild, aromatic bite. Chop ¼ cup of fresh cilantro for a bright, herbaceous note. Finally, dice ½ avocado into small cubes to provide creamy richness that will complement the other fresh ingredients.
- Make the Sesame-Ginger Dressing: In a small mixing bowl, combine 3 tablespoons soy sauce, 3 tablespoons fresh lime juice, 1 tablespoon olive oil, 1 tablespoon honey, 1 tablespoon minced fresh ginger, 1 teaspoon toasted sesame oil, and 1 teaspoon sesame seeds. Whisk all ingredients together vigorously until the honey is fully dissolved and the dressing has a smooth, emulsified texture. Taste the dressing and adjust seasonings as needed—for example, adding more lime juice for acidity or a touch more honey for sweetness.
- Assemble the Salad Base: In a large mixing bowl, add the cooled, fluffy quinoa. Then, layer in the cooked edamame, shredded carrots, diced red bell pepper, sliced green onions, and chopped cilantro. Gently toss these ingredients together to ensure they are evenly distributed, creating a colorful and visually appealing base for the salad.
- Dress the Salad: Pour the prepared sesame-ginger dressing evenly over the quinoa and vegetable mixture. Using a large spoon or salad tongs, gently toss the salad from the bottom up to coat every grain of quinoa and every piece of vegetable with the dressing. Take care not to mash the avocado at this stage to maintain its texture.
- Add the Avocado and Garnish: Finally, add the diced avocado to the salad. Give the salad one gentle fold to incorporate the avocado without breaking it apart. Sprinkle additional sesame seeds on top for extra crunch and a visually appealing finish. You may also add a few extra cilantro leaves for garnish, enhancing both aroma and presentation.
- Serve or Store: Serve this salad immediately at room temperature or chilled, depending on your preference. For meal prep, transfer the salad to an airtight container and store in the refrigerator for up to 4 days. This salad tastes best cold or at room temperature, making it a convenient, make-ahead option for lunches or quick dinners.
Notes
- Rinse quinoa thoroughly to remove bitterness.
- Use cooked and cooled edamame to maintain crisp texture.
- For best flavor, prepare the dressing ahead of time.
- Dice avocado just before serving to prevent browning.
- Toss salad gently to avoid mashing avocado.
- Can be served cold or at room temperature.
- Adjust dressing ingredients to taste; more lime juice adds brightness, more honey adds sweetness.
- This salad is perfect for meal prep, lasting up to 4 days in an airtight container.
Chef’s Secrets For Best Flavor
The key to a vibrant, flavorful quinoa salad lies in properly cooking and handling each ingredient.
Rinse the quinoa thoroughly to remove its natural bitterness, then cook until fluffy but not mushy.
Cooling both the quinoa and edamame before tossing ensures the salad maintains a crisp, fresh texture.
Fresh herbs like cilantro brighten the overall flavor, while avocado adds a creamy richness that balances the zesty sesame-ginger dressing.
Toasting sesame seeds before adding them intensifies their nutty aroma, giving the salad an extra flavor dimension.
Always taste your dressing and adjust seasonings; a little extra lime juice can make the salad pop, while a touch of honey softens the tang.
Serving Suggestions To Impress Guests
This quinoa edamame salad is versatile enough for many occasions.
Serve it chilled as a refreshing side alongside grilled chicken, salmon, or tofu for a balanced meal.
For a light lunch, pair it with whole-grain crackers or a slice of crusty bread. Add some roasted nuts or seeds on top for crunch, or include a hard-boiled egg for additional protein.
The salad also works beautifully as a make-ahead picnic or potluck dish; simply transport in a sealed container and give it a gentle toss before serving.
Garnishing with extra cilantro or a lime wedge adds a touch of freshness that elevates presentation.
Storage Tips For Freshness
Store the salad in an airtight container in the refrigerator for up to 4 days.
To keep the avocado from browning, consider storing it separately and adding it just before serving.
Similarly, if preparing the dressing in advance, keep it in a separate small container and mix just before tossing with the salad.
When reheating isn’t necessary, enjoy it cold or at room temperature for maximum crunch and flavor.
For longer storage, freeze only the quinoa and edamame separately, but avoid freezing the fresh vegetables and avocado as their texture will deteriorate.
Frequently Asked Questions
1. Can I use frozen edamame?
Yes! Frozen edamame works perfectly. Simply cook them according to package instructions, then cool completely before adding to the salad. Avoid adding them while still hot, as this may wilt the vegetables.
2. Can I substitute quinoa with another grain?
Absolutely. Bulgur, farro, or brown rice can replace quinoa for a different texture or flavor. Keep in mind that cooking times may vary, so adjust accordingly to maintain a fluffy texture.
3. How do I prevent avocado from browning?
Dice the avocado just before serving and gently fold it in. Alternatively, toss the avocado with a small squeeze of lime juice to slow oxidation and maintain its vibrant color.
4. Can I make this salad vegan?
Yes! Simply substitute honey with maple syrup or agave nectar. The rest of the ingredients are plant-based, making this salad fully vegan-friendly while still maintaining its flavor and nutrition.
5. Is this salad suitable for meal prep?
Definitely. This salad keeps well in an airtight container in the fridge for up to 4 days. For best texture, store the avocado and dressing separately and add them just before serving.
