Anti Inflammatory Edamame Quinoa Salad with Turmeric-Ginger Dressing

Total time45 min

Prep time20 min

Cook time15 min

4.6

(26)

Anti Inflammatory Edamame Quinoa Salad with Turmeric-Ginger Dressing

This vibrant grain salad is the kind of bowl that looks as good as it tastes — jewel-toned cabbage, crisp cucumber, and bright cilantro piled over fluffy quinoa with plump edamame throughout. The real star is the turmeric-ginger dressing, a golden, zippy blend of olive oil, fresh lemon juice, tamari, and a touch of honey that ties every element together beautifully. Turmeric and fresh ginger are two of the most well-regarded ingredients in an anti-inflammatory eating pattern, and here they're doing double duty as flavor powerhouses rather than just wellness add-ins. A pinch of black pepper in the dressing is a smart move — it helps your body make the most of the turmeric. Dry-roasted pumpkin seeds add a satisfying crunch on top, and optional avocado slices make each serving feel genuinely filling. The whole thing comes together with minimal cooking and serves four, making it an easy weeknight win or a meal-prep staple you'll actually look forward to eating.

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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
Ingredient note
Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.9 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
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.

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