Brazil Nut Free Edamame Quinoa Salad with Turmeric-Ginger Dressing
This vibrant grain salad is the kind of bowl that makes you feel genuinely good about what you're eating ā bright, filling, and packed with texture in every forkful. Fluffy quinoa and protein-rich edamame form the hearty base, while shredded purple cabbage, crisp cucumber, and fresh cilantro keep things light and lively. The real star is the turmeric-ginger dressing, a punchy blend of lemon juice, tamari, honey, and black pepper that ties everything together with a warm, golden kick. Dry-roasted pumpkin seeds add a satisfying crunch on top, and optional avocado slices make it feel just a little more indulgent. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely easy win ā every ingredient is straightforward, and there's no need to swap or substitute a thing. It works beautifully as a make-ahead lunch, since the sturdy vegetables hold up well after the dressing goes on. Serve it straight from the bowl or pack it up for the week ā either way, it delivers.
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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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