Chestnut Free Edamame Quinoa Salad with Turmeric-Ginger Dressing
This vibrant grain salad is everything you want in a feel-good meal ā bright, filling, and packed with color and texture from start to finish. Fluffy quinoa forms the base, loaded up with protein-rich edamame, crunchy purple cabbage, cool cucumber, and fresh cilantro for a bowl that genuinely delivers on every level. The real star is the turmeric-ginger dressing, a punchy blend of lemon juice, tamari, honey, and freshly grated ginger that ties every ingredient together with a warm, golden glow. Crunchy dry-roasted pumpkin seeds on top add a satisfying finish, and optional avocado slices make it feel a little more indulgent without any extra effort. Since chestnuts can quietly show up in packaged grain blends, specialty salads, and Asian-inspired sauces, making this one from scratch means you stay in complete control of every ingredient. Everything here is naturally free of tree nut concerns ā just whole, clean produce, a pantry-friendly dressing, and a straightforward cook on the stovetop. It's the kind of salad that works as a weekday lunch, a meal-prep staple, or a crowd-pleasing side that disappears fast.
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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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