Artificial Food Coloring Free Edamame Quinoa Salad with Turmeric-Ginger Dressing
This vibrant grain salad is proof that eating without synthetic dyes doesn't mean sacrificing color or excitement on the plate. The golden turmeric-ginger dressing, purple cabbage, and bright green edamame create a naturally stunning bowl that gets every shade from real, whole ingredients ā no artificial anything required. Fluffy quinoa forms the hearty base, soaking up that punchy lemon-tamari dressing while the cucumber keeps things crisp and refreshing. Fresh ginger and turmeric bring a warm, earthy depth that makes the dressing feel bold and complex despite coming together in just one small bowl. Crunchy dry-roasted pepitas on top add the kind of satisfying texture that makes you want to keep going back for another forkful. If you're used to scanning ingredient labels on bottled dressings and pre-seasoned grains for hidden dyes and additives, making everything from scratch here completely sidesteps that stress. It's the kind of salad that works as a weekday lunch, a potluck showstopper, or a meal-prep staple you'll actually look forward to eating.
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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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