Quick & Healthy Quinoa Edamame Salad
A colorful, protein-rich salad packed with quinoa, edamame, fresh veggies, and a zesty sesame-ginger dressing. Perfect for make-ahead lunches, easy dinners, or meal prep. Quick, nutritious, and full of flavor!
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.
