Chicken Free Edamame Quinoa Salad with Turmeric-Ginger Dressing
This vibrant, plant-forward salad is built around fluffy quinoa and protein-packed edamame, making it genuinely satisfying without relying on any poultry whatsoever. The real star is the turmeric-ginger dressing ā a bright, golden blend of fresh lemon juice, tamari, and honey that ties every element together with a warm, slightly tangy kick. Shredded purple cabbage and crisp English cucumber keep things crunchy and fresh, while scallion greens and cilantro add a pop of herby flavor throughout. Dry-roasted pumpkin seeds finish each bowl with a nutty bite, and optional avocado slices make it feel genuinely indulgent. The whole thing comes together in one large bowl once the quinoa has cooled, so cleanup is minimal and the process is relaxed. It works beautifully as a make-ahead lunch since the sturdy ingredients hold up well after tossing with the dressing. Whether you're cooking for someone avoiding poultry or just craving something colorful and nourishing, this salad delivers on every front.
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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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