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Edamame Quinoa Salad

Edamame Quinoa Salad
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The Edamame Quinoa Salad is a fresh, protein-packed dish combining fluffy quinoa, tender edamame, crisp vegetables, and vibrant herbs tossed in a zesty lemon-olive oil dressing. It’s quick to prepare, customizable, and perfect for a nutritious lunch, light dinner, or healthy side dish that keeps well for meal prep.

Ingredients

Scale

Grains and Protein

  • 1 cup quinoa, rinsed and cooked
  • 1 cup shelled edamame, cooked

Vegetables & Herbs

  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 red bell pepper, thinly sliced
  • ¼ cup red onion, thinly sliced
  • 2 tablespoons fresh parsley or cilantro, chopped

Dressing & Seasonings

  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Cook the Quinoa: Rinse one cup of quinoa under cold water to remove its natural bitterness. Combine with two cups of water in a pot, bring to a boil, then reduce to a simmer and cook covered for about 15 minutes or until water is absorbed. Fluff with a fork and let cool completely before mixing.
  2. Prepare the Edamame: Boil or steam one cup of shelled edamame until tender, about 3-5 minutes. Drain and rinse in cold water to refresh and stop cooking.
  3. Chop and Prep Vegetables: While quinoa and edamame cool, halve cherry tomatoes, dice cucumber, thinly slice red bell pepper and red onion, and chop fresh herbs, keeping cuts uniform for balanced flavor in every bite.
  4. Make the Dressing: In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, salt, and pepper. Adjust proportions to your taste for a perfect balance of acidity and richness.
  5. Toss Everything Together: In a large bowl, combine cooled quinoa, edamame, and chopped vegetables. Pour the dressing over and toss gently but thoroughly until everything is evenly coated. Taste and adjust seasoning with more lemon, salt, or pepper as needed.

Notes

  • Rinse quinoa well to remove bitterness and ensure a cleaner taste.
  • Cool all ingredients fully before assembling to prevent wilted vegetables and soggy quinoa.
  • Use fresh lemon juice for the liveliest flavor; bottled juice will not have the same freshness.
  • Toss salad gently to keep vegetables crisp and colors vibrant.
  • The salad tastes even better after resting in the fridge for at least an hour.

Nutrition

Keywords: Edamame quinoa salad, plant-based protein salad, healthy lunch salad, gluten free salad, nutritious side dish

Find it online: https://gourmetglazing.com/edamame-quinoa-salad/