Cinnamon Free Edamame Quinoa Salad with Turmeric-Ginger Dressing
This vibrant grain salad is packed with protein-rich edamame, crunchy purple cabbage, and cool cucumber, all tossed together with fluffy quinoa for a bowl that's as satisfying as it is colorful. The real star is the turmeric-ginger dressing ā a bright, zippy blend of fresh lemon juice, tamari, and honey that ties every ingredient together without a trace of warming spice blends that can sneak cinnamon into otherwise simple vinaigrettes. For anyone navigating a cinnamon sensitivity, Asian-inspired dressings and spice-forward salads can feel like a minefield, but every single component here is straightforward and easy to verify. The turmeric brings gorgeous golden color and an earthy depth, while the fresh ginger adds just enough zing to keep things lively. Dry-roasted pumpkin seeds go on top for a satisfying crunch, and optional avocado slices make the whole bowl feel genuinely indulgent. It works beautifully as a make-ahead lunch since the quinoa and dressing hold up well, and the flavors only deepen as everything sits together.
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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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