This Quinoa Edamame Salad is a healthy, protein-packed dish that combines quinoa with edamame, fresh vegetables, and a zesty sesame ginger dressing. Perfect for meal prep, this salad offers a great balance of flavors and textures, making it an ideal option for lunch, dinner, or a refreshing side dish. The addition of avocado adds creaminess, while the crunchy vegetables provide a satisfying bite. This quick and easy salad is vegan-friendly, nutrient-rich, and can be customized with your favorite vegetables and proteins. It’s a versatile, nutritious meal that fits well into any balanced diet.

Ingredients:

For the Salad:

1/2 cup quinoa
3/4 cup water
1 cup shelled edamame (cooked and cooled)
1 cup shredded or julienned carrots
1 red bell pepper, diced
2 green onions, thinly sliced
1/4 cup cilantro, chopped
1/2 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 seed oil
1 teaspoon sesame seeds (plus extra for garnish)

Instructions:

Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then 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 it cool.
In a small bowl, whisk together the soy sauce, lime juice, olive oil, honey, minced ginger, sesame seed oil, and sesame seeds to make the dressing.
In a large bowl, combine the cooked quinoa, edamame, carrots, red bell pepper, green onions, and cilantro.
Pour the sesame ginger dressing over the salad and toss everything together until well combined.
Top with sesame seeds, diced avocado, and additional cilantro if desired.

Why You’ll Love This Recipe

This Quinoa Edamame Salad is a vibrant and nutritious dish packed with plant-based protein from quinoa and edamame. The crunchy vegetables and creamy avocado make each bite refreshing, while the sesame ginger dressing adds a zesty kick. Perfect for meal prep, this salad is light yet filling and ideal for a quick lunch, side dish, or even a light dinner. It’s a flavorful, healthy, and satisfying choice for anyone looking to boost their vegetable intake.

Tips

Cool the quinoa: After cooking the quinoa, allow it to cool completely before mixing it with the other ingredients to keep the salad fresh and crunchy.
Adjust dressing to taste: Feel free to adjust the sweetness or tanginess of the dressing by adding more honey or lime juice based on your preference.
Make it ahead: This salad can be made ahead of time and stored in the fridge for up to 3 days, making it a great option for meal prep.

Variations and Substitutions

Different veggies: You can swap in other veggies like cucumbers, snap peas, or cherry tomatoes for variety.
Protein options: Add grilled chicken, tofu, or tempeh to turn this salad into a more substantial meal.
Vegan option: This salad is already vegan-friendly, but you can make it even more plant-based by omitting honey and using maple syrup or agave instead.

FAQs

Can I use frozen edamame? Yes, frozen edamame works perfectly for this recipe. Just make sure to cook and cool them before adding to the salad.

Can I make this salad ahead of time? Yes, this salad is perfect for making ahead! Just keep the dressing separate until you’re ready to serve to prevent the salad from becoming soggy.

How long can I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.

Serving

Serve this salad as a side dish with grilled fish, chicken, or a vegetable stir-fry. It’s also a great standalone meal for lunch or dinner, especially when paired with a side of whole grain crackers or a slice of crusty bread.

Suggestions

Add a drizzle of extra dressing or a sprinkle of additional sesame seeds before serving for an extra burst of flavor. You can also experiment with different dressings like peanut or tahini for a unique twist!