Artificial Flavors Free Edamame Quinoa Salad with Turmeric-Ginger Dressing
This vibrant grain salad is the kind of bowl that looks as good as it tastes ā jewel-toned cabbage, crisp cucumber, and bright green edamame piled over fluffy quinoa and finished with creamy avocado and crunchy pepitas. Every single ingredient here is exactly what it says it is, which matters more than people realize when you're trying to avoid the synthetic flavor additives that sneak into so many packaged dressings and seasoning blends. Instead of reaching for a bottle with a suspiciously long ingredient list, you whisk together fresh lemon juice, real grated ginger, ground turmeric, tamari, and a touch of honey ā and the result is a dressing that's bold, golden, and completely clean. The turmeric gives everything a warm, earthy depth while the ginger adds a little zip that keeps each bite lively. Dry-roasted pumpkin seeds bring a satisfying crunch on top without any flavored coatings or mystery seasonings to worry about. It's the kind of recipe that proves eating without artificial additives doesn't mean eating without personality ā this bowl has plenty of it.
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Learn more āIngredients
4 servings
For the salad
- 1 cup quinoa, rinsed
- 1 Ā¾ cups water
- Ā¼ tsp salt
- 1 Ā½ cups shelled edamame, thawed if frozen
- 1 Ā½ cups purple cabbage, thinly shredded
- 1 english cucumber, diced
- 3 scallions, thinly sliced (green tops only)
- Ā¼ cup fresh cilantro, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 Ā½ lemons)
- 1 tbsp tamari
- 1 tsp fresh ginger, finely grated
- Ā½ tsp ground turmeric
- Ā½ tsp honey
- Ā¼ tsp black pepper
For serving
- Ā¼ 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 13ā15 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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