Celery Free Edamame Quinoa Salad with Turmeric-Ginger Dressing

Total time45 min

Prep time20 min

Cook time15 min

4.6

(26)

Celery Free Edamame Quinoa Salad with Turmeric-Ginger Dressing

This vibrant grain salad is the kind of bowl that looks stunning on the table and tastes even better than it looks. Protein-packed edamame and fluffy quinoa form a hearty base, while shredded purple cabbage, crisp cucumber, and fresh cilantro bring crunch and brightness to every forkful. The real star is the turmeric-ginger dressing — a golden, zippy blend of lemon juice, tamari, and honey that ties everything together with a warm, slightly tangy kick. Celery is a surprisingly common filler in grain salads and store-bought dressings, but every ingredient here is naturally free of it, so there's no swapping or substituting required. Dry-roasted pumpkin seeds add a satisfying crunch on top, and optional avocado slices make it feel genuinely indulgent. It works beautifully as a make-ahead lunch, since the sturdy ingredients hold up well after the dressing is added.

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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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