Cashew Free Edamame Quinoa Salad with Turmeric-Ginger Dressing

Total time45 min

Prep time20 min

Cook time15 min

4.6

(26)

Cashew 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 — bright, filling, and packed with color from purple cabbage, crisp cucumber, and fresh cilantro. The star of the show is the turmeric-ginger dressing, a punchy blend of lemon juice, tamari, and honey that ties every ingredient together with a warm, golden glow. Protein comes from both the quinoa and the shelled edamame, so this one holds up as a real meal rather than a side dish. Pumpkin seeds bring a satisfying crunch on top, making the whole thing feel complete without relying on tree nuts that can sneak into so many similar recipes. The dressing is whisked together from scratch using straightforward pantry staples, so there's no guessing about what's actually in it. Optional avocado slices add a creamy finish that takes each bite over the top. It's the kind of salad you'll find yourself making on repeat.

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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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