Beef Free Edamame Quinoa Salad with Turmeric-Ginger Dressing
This vibrant, plant-forward salad is the kind of bowl that looks as good as it tastes ā jewel-toned cabbage, creamy edamame, crisp cucumber, and fluffy quinoa all coming together in one satisfying dish. The real star is the turmeric-ginger dressing, a bright, golden blend of lemon juice, tamari, fresh ginger, and honey that ties every element together with a warm, zippy kick. Edamame brings a solid hit of plant protein, while the quinoa adds hearty substance, so this is genuinely filling without feeling heavy. Dry-roasted pumpkin seeds finish each bowl with a satisfying crunch, and optional avocado slices make it feel just a little bit luxurious. Every single ingredient here is naturally free from beef and red meat ā no swaps needed, no label-reading required. It works equally well as a make-ahead lunch or a fresh weeknight dinner, and the dressing actually gets better as it sits and soaks into the grains. If you've been looking for a salad that earns its place as a main course, this is the one.
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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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