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–+ servings

Edamame Quinoa Salad

A bright, protein-packed salad featuring quinoa, edamame, and crunchy veggies, drizzled with a savory sesame-ginger dressing, perfect for lunches or potlucks.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

For the salad

  • 1/2 cup quinoa, rinsed Use white quinoa for best results.
  • 3/4 cup water For cooking quinoa.
  • 1 cup shelled edamame, cooked and cooled Frozen works well, just thaw and drain.
  • 1 cup carrots, shredded or julienned Adds crunch and nutrition.
  • 1 medium red bell pepper, diced Provides sweetness and color.
  • 2 stalks green onions, thinly sliced Enhances flavor and texture.
  • 1/4 cup cilantro, chopped Fresh herbs brighten the dish.
  • 1/2 medium avocado, diced Add just before serving to prevent browning.

For the dressing

  • 3 tbsp soy sauce Use low-sodium if preferred.
  • 3 tbsp lime juice About 1–2 limes.
  • 1 tbsp olive oil
  • 1 tbsp honey Use maple syrup for a vegan version.
  • 1 tbsp fresh ginger, minced Mince very finely for even flavor.
  • 1 tsp toasted sesame oil Adds depth to the dressing.
  • 1 tsp sesame seeds Plus more for garnish.

Instructions

Cooking the quinoa

  • Rinse the quinoa under cold water to remove bitterness. Drain well.
  • Combine quinoa and 3/4 cup water in a small saucepan. Bring to a boil.
  • Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
  • Remove from heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork and transfer to a bowl to cool slightly.

Preparing the dressing

  • While quinoa cooks, whisk together soy sauce, lime juice, olive oil, honey (or maple syrup), minced ginger, toasted sesame oil, and sesame seeds in a small bowl until smooth.

Assembling the salad

  • In a large bowl, combine the cooled quinoa, cooked edamame, shredded carrots, diced red pepper, sliced green onions, and chopped cilantro.
  • Pour the sesame-ginger dressing over the quinoa mixture and toss gently to combine. Taste and adjust seasoning — add more lime for brightness or more soy for saltiness.
  • Top with diced avocado, a sprinkle of sesame seeds, and extra cilantro before serving.

Notes

Store in an airtight container for up to 3–4 days. Keep avocado separate if possible and add just before serving to prevent browning. This salad is best cold or at room temperature.