Breastfeeding Friendly Edamame Quinoa Salad with Turmeric-Ginger Dressing

Total time45 min

Prep time20 min

Cook time15 min

4.6

(26)

Breastfeeding Friendly Edamame Quinoa Salad with Turmeric-Ginger Dressing

This vibrant, plant-forward salad is the kind of meal that feels genuinely nourishing — colorful, satisfying, and full of ingredients that actually do something good for your body. Fluffy quinoa and shelled edamame together deliver a solid hit of complete protein and fiber, which matters a lot when your body is working overtime to produce milk. The turmeric-ginger dressing is bright and bold, with fresh lemon juice, tamari, and a touch of honey pulling everything into a cohesive, craveable flavor. Crunchy purple cabbage, cool cucumber, and fresh cilantro keep every bite lively, while dry-roasted pumpkin seeds add a satisfying finish and a nice dose of zinc and healthy fats. Sliced avocado on top makes it even more filling if you need the extra fuel — and honestly, you probably do. Everything comes together in one big bowl with minimal fuss, which is exactly what you want when time and energy are at a premium. It holds up well after tossing, so leftovers the next day are just as good.

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Ingredients

4 servings

For the salad

1 cup quinoa, rinsed
1 ¾ cups water
¼ tsp salt
1 ½ cups shelled edamame, thawed if frozen
1 ½ cups purple cabbage, thinly shredded
1 english cucumber, diced
3 scallions, thinly sliced (green tops only)
¼ cup fresh cilantro, roughly chopped

For the dressing

3 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tbsp tamari
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
½ tsp honey
¼ tsp black pepper

For serving

¼ 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 13–15 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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