Capsaicin Free Edamame Quinoa Salad with Turmeric-Ginger Dressing

Total time45 min

Prep time20 min

Cook time15 min

4.6

(26)

Capsaicin Free Edamame Quinoa Salad with Turmeric-Ginger Dressing

This vibrant grain salad is proof that bold, satisfying flavor doesn't need any heat to make an impression. Fluffy quinoa forms the base, layered with creamy edamame, crunchy purple cabbage, cool cucumber, and fresh cilantro for a bowl that's as beautiful as it is nourishing. The real star is the turmeric-ginger dressing — bright with lemon juice, deepened by tamari, and warmed by ginger and honey into something genuinely craveable. For anyone avoiding capsaicin, this kind of recipe is a relief: no chili flakes hiding in the dressing, no sneaky hot sauce in the mix, just clean, well-balanced ingredients from start to finish. Dry-roasted pumpkin seeds add a satisfying crunch on top, and optional avocado slices bring a buttery richness that ties the whole bowl together. It comes together in simple, straightforward steps — cook the quinoa, whisk the dressing, toss, and serve — making it just as practical as it is delicious.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!