Caffeine Free Edamame Quinoa Salad with Turmeric-Ginger Dressing
This vibrant, plant-packed salad is the kind of bowl that makes you feel genuinely good after eating it ā colorful, satisfying, and full of fresh flavors that hold up beautifully whether you're serving it right away or pulling it from the fridge the next day. Fluffy quinoa forms the hearty base, loaded with shelled edamame, crunchy purple cabbage, crisp cucumber, and bright cilantro for a combination that's as pretty as it is filling. The real star is the turmeric-ginger dressing ā a zippy blend of lemon juice, tamari, fresh ginger, and honey that ties every element together with a warm, golden kick. Everything here is naturally free of coffee, tea, and any other stimulants, so it's a genuinely energizing meal that delivers on flavor without relying on caffeine to do the heavy lifting. Dry-roasted pumpkin seeds add a satisfying crunch on top, and optional avocado slices bring a creamy richness that rounds the whole bowl out. It's the kind of recipe that works just as well for a weekday lunch as it does for a casual dinner spread.
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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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