Carrageenan 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, crisp cucumber, bright cilantro, and protein-packed edamame all tumbled together with fluffy quinoa. The real star is the turmeric-ginger dressing, a punchy blend of fresh lemon juice, tamari, honey, and black pepper that ties every element together with warmth and a little zing. Carrageenan, a common additive used as a thickener or stabilizer, has a way of sneaking into packaged dressings, plant-based products, and even some tamari or soy sauce blends ā so making everything from scratch here is genuinely the smarter move. Every single ingredient in this recipe is whole and straightforward, so you know exactly what you're eating without having to squint at a label. The dry-roasted pumpkin seeds on top add a satisfying crunch, and optional avocado slices make it feel a little more indulgent without complicating anything. It works beautifully as a make-ahead lunch since the sturdy vegetables hold up well after tossing, and the flavors actually deepen as it sits.
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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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