This Crunchy Quinoa Edamame Salad is a vibrant, nutrient-packed dish perfect for a quick lunch or side.
Bursting with plant-based protein from edamame and quinoa, it’s fiber-rich, low in saturated fat, and naturally satisfying.
Colorful veggies and a zesty sesame dressing make it flavorful and fresh, while being simple enough for meal prep or weeknight meals.
Crunchy Quinoa Edamame Salad
Equipment
- 1 medium pot (for cooking edamame)
- 1 medium bowl (for mixing salad)
- 1 small bowl or jar (for dressing)
- 1 knife
- 1 cutting board
- 1 Spoon or spatula
Ingredients
Salad:
- 14 oz shelled edamame approx. 2 cups
- 1 cup cooked quinoa from 1/2 cup uncooked
- 1 red bell pepper chopped
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 2 green onions chopped
- 1/4 cup roasted cashews chopped
- 1/4 cup fresh cilantro chopped
Sesame Dressing:
- 2 tbsp olive oil
- 1 tbsp sesame oil
- 1 tbsp rice vinegar or substitute lime juice
- 2 tsp tamari or soy sauce
- 1 tsp maple syrup
- 2 tsp fresh ginger grated
- Salt and black pepper to taste
Instructions
- Cook the Edamame: Start by preparing the edamame, which is the star protein of this salad. Bring a medium pot of water to a gentle boil. Add the 14 ounces of shelled edamame and cook according to the package instructions—usually 3 to 5 minutes—until the beans are tender but still slightly firm. Avoid overcooking, as you want them to retain a light, satisfying bite. Once done, drain the edamame and rinse with cold water to stop the cooking process. Allow them to fully cool while you prepare the rest of the salad. This step ensures your edamame stays vibrant and doesn’t become mushy.
- Prepare the Quinoa: If you haven’t already cooked the quinoa, now’s the time. Use a ratio of 1 part quinoa to 2 parts water, bring to a boil, then reduce to a simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy. Once cooked, let it cool completely before adding it to the salad.Cooling prevents the quinoa from steaming the vegetables or making the salad soggy. Fluff the quinoa with a fork to separate the grains for a light, airy texture.
- Chop and Prep Vegetables: Next, focus on the vegetables. Chop the red bell pepper into small, even pieces so every bite has a little sweetness and crunch. Shred the carrots finely for color and texture, and thinly slice the purple cabbage to add a vibrant, crunchy base. Slice the green onions, keeping both the white and green parts for flavor and freshness. For the cilantro, roughly chop 1/4 cup to add an aromatic, herbaceous note that brightens the salad. Preparing all vegetables in uniform sizes ensures even mixing and a pleasant eating experience.
- Toast the Cashews (Optional but Recommended): For an extra layer of flavor, lightly toast the 1/4 cup of cashews in a dry skillet over medium heat for 3–4 minutes, stirring frequently. This releases their natural oils and enhances their nutty aroma.Allow the cashews to cool before adding to the salad to maintain a crunchy texture. If you prefer, store-bought roasted cashews can be used directly.
- Make the Sesame Dressing: While the vegetables and quinoa are cooling, prepare the dressing. In a small bowl or jar, combine 2 tablespoons of olive oil, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar (or lime juice for a fresh twist), 2 teaspoons of tamari or soy sauce, 1 teaspoon of maple syrup, 2 teaspoons of freshly grated ginger, and a pinch of salt and black pepper to taste. Whisk vigorously until fully emulsified, or shake in a jar until well blended. Taste and adjust seasoning as needed—this dressing is tangy, slightly sweet, and packed with umami, perfectly complementing the crunchy vegetables and nutty quinoa.
- Assemble the Salad: In a large mixing bowl, combine the cooled edamame, quinoa, chopped red bell pepper, shredded carrots, shredded purple cabbage, sliced green onions, toasted cashews, and chopped cilantro. Gently toss the ingredients together to distribute evenly, being careful not to mash the quinoa or bruise the vegetables. Take a moment to appreciate the rainbow of colors and textures—it’s a feast for both the eyes and the palate.
- Dress the Salad: Pour the prepared sesame dressing over the salad in a slow, steady stream. Using a large spoon or spatula, fold the dressing into the salad, ensuring every ingredient gets lightly coated. The goal is a balanced flavor in every bite: a little tang from the vinegar, a subtle sweetness from the maple syrup, and a gentle nuttiness from the sesame oil. Taste and add more salt or pepper if necessary.
- Serve or Store: Your Crunchy Quinoa Edamame Salad is ready to enjoy immediately. Serve chilled or at room temperature as a light lunch, protein-packed side, or a vibrant addition to any meal. If storing, transfer the salad to an airtight container and refrigerate for up to 4 days. Keep the dressing separate if you want to maintain maximum crunchiness in the vegetables. This makes it perfect for meal prep or grab-and-go lunches throughout the week.
- Optional Garnishes: For an added visual and flavor boost, sprinkle a few extra chopped cashews, sesame seeds, or fresh cilantro on top just before serving. A wedge of lime on the side can also provide a refreshing citrus lift. These finishing touches elevate the salad from simple to stunning without extra effort.
Notes
- Always allow quinoa and edamame to cool before combining with vegetables; this prevents wilting and maintains a firm texture.
- Chop vegetables uniformly to ensure every bite has balanced flavors and textures.
- Lightly toast cashews or other nuts to enhance their natural nutty aroma and crunch.
- Use fresh ginger in the dressing for a bright, zesty flavor that canned or powdered versions can’t replicate.
- Customize this salad with seasonal vegetables or extra greens for variety and added nutrients.
- Store the salad in an airtight container and keep the dressing separate if making ahead to preserve maximum freshness and crunch.
Chef’s Secrets: Tips For Maximum Flavor
The secret to this salad’s irresistible flavor lies in layering textures and balancing tastes.
Toasting the cashews releases natural oils that add depth, while finely shredding cabbage and carrots ensures crispness in every forkful.
Don’t underestimate the dressing—freshly grated ginger and a touch of maple syrup create a bright, slightly sweet umami note that complements the earthy edamame and quinoa.
Mixing the salad gently preserves the integrity of the grains and veggies, making it both visually appealing and texturally satisfying.
For a flavor boost, add a sprinkle of toasted sesame seeds or a splash of lime juice just before serving.
Serving Suggestions: Delicious Ways To Enjoy
This salad is incredibly versatile and can be served in many ways.
Pair it with grilled tofu or tempeh for a complete plant-based meal, or serve it alongside baked fish or chicken as a colorful side dish.
It also works beautifully as a filling for lettuce wraps or as a base for grain bowls with additional roasted vegetables.
For a casual gathering, present it in a large serving bowl with extra dressing on the side, letting guests add more to taste.
Its refreshing crunch and vibrant colors make it ideal for buffets, lunchboxes, or even picnic spreads.
Storage Tips: Keep Salad Fresh Longer
To maintain freshness, store the salad in an airtight container in the refrigerator for up to four days.
If preparing ahead of time, keep the dressing separate and add it just before serving to preserve the crispness of the vegetables and quinoa.
Leftover salad can be refreshed with an extra squeeze of lime or a drizzle of olive oil to revive flavors.
For longer storage, consider freezing the cooked quinoa and edamame separately; then combine with fresh vegetables and dressing when ready to eat.
Always store nuts separately if you want to keep them crunchy.
Frequently Asked Questions
1. Can I use frozen edamame?
Yes! Frozen shelled edamame works perfectly.
Cook according to the package instructions and allow them to cool completely before mixing.
This ensures they maintain their firm, satisfying texture in the salad.
2. Is this salad gluten-free?
Absolutely. Just ensure that the tamari or soy sauce you use is labeled gluten-free.
The rest of the ingredients are naturally gluten-free, making this a safe choice for anyone avoiding gluten.
3. Can I prepare this salad in advance?
Yes, it’s ideal for meal prep. Keep the dressing separate and mix it with the salad right before serving to maintain crunch and freshness.
Stored properly, the salad lasts up to four days in the fridge.
4. Can I substitute the nuts?
Certainly. While cashews add a sweet, creamy crunch, almonds, pecans, or even sunflower seeds are great alternatives.
Toasting the nuts enhances flavor, so adjust according to your taste preferences.
5. How can I make this salad more filling?
Add extra plant-based protein like chickpeas, tofu cubes, or roasted tempeh.
You can also toss in avocado or cooked sweet potato for more healthy fats and satisfying texture, transforming it into a complete main dish.
