Barley 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 all tossed with fluffy quinoa and a golden turmeric-ginger dressing that genuinely makes you want to lick the spoon. The dressing comes together in minutes with olive oil, fresh lemon juice, tamari, and a hit of grated ginger, delivering a punchy, slightly tangy flavor that ties every element together. Quinoa does all the heavy lifting here as the grain base, making this naturally free from barley without any awkward substitutions or specialty products. Tamari steps in where soy sauce might otherwise sneak in hidden grains, so the whole dish stays clean and worry-free. Dry-roasted pumpkin seeds add a satisfying crunch on top, and optional avocado slices make it feel genuinely indulgent. It works beautifully as a make-ahead lunch since the flavors only deepen as it sits ā just hold the pepitas and avocado until you're ready to serve.
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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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