Alpha Gal Friendly Edamame Quinoa Salad with Turmeric-Ginger Dressing

Total time45 min

Prep time20 min

Cook time15 min

4.6

(26)

Alpha Gal Friendly Edamame Quinoa Salad with Turmeric-Ginger Dressing

This vibrant, plant-forward salad is the kind of bowl that looks as good as it tastes — jewel-toned cabbage, creamy edamame, crisp cucumber, and fluffy quinoa all pulled together by a bright turmeric-ginger dressing that you'll want to put on everything. For anyone navigating alpha-gal syndrome, the challenge is often hidden mammalian ingredients lurking in dressings, broths, or processed proteins, but every component here is straightforwardly plant-based and easy to verify. The dressing comes together with olive oil, fresh lemon juice, tamari, and real grated ginger — no mystery additives, no mammal-derived gelatin or dairy to worry about. Edamame brings satisfying protein and a buttery bite, while the pumpkin seeds on top add a toasty crunch that makes the whole bowl feel genuinely complete. The turmeric gives the dressing a gorgeous golden hue and a warm, earthy depth that plays beautifully against the lemon's brightness. It works just as well packed for lunch the next day as it does freshly tossed, making it a reliable go-to when you need something filling, flavorful, and completely stress-free to eat.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the salad

1 cup quinoa, rinsed
1 ¾ cups water
¼ tsp salt
1 ½ cups shelled edamame, thawed if frozen
1 ½ cups purple cabbage, thinly shredded
1 english cucumber, diced
3 scallions, thinly sliced (green tops only)
¼ cup fresh cilantro, roughly chopped

For the dressing

3 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tbsp tamari
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
½ tsp honey
¼ tsp black pepper

For serving

¼ cup dry-roasted pumpkin seeds (pepitas)
1 avocado, sliced (optional)

Instructions

1
Combine the rinsed quinoa, water, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 13–15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and spread onto a large plate or sheet pan to cool for 10 minutes.
2
While the quinoa cools, whisk together the olive oil, lemon juice, tamari, grated ginger, turmeric, honey, and black pepper in a small bowl until smooth and uniform in color.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!