Coconut Free Edamame Quinoa Salad with Turmeric-Ginger Dressing
This vibrant grain salad is packed with plant-based protein, satisfying crunch, and a dressing that genuinely makes you want to eat the whole bowl. Fluffy quinoa and tender edamame form the hearty base, while shredded purple cabbage, crisp cucumber, and fresh cilantro keep every bite bright and lively. The real star is the turmeric-ginger dressing ā a punchy blend of lemon juice, tamari, and honey that comes together in minutes and coats every ingredient beautifully. Many store-bought dressings and grain salad kits sneak in coconut aminos, coconut oil, or coconut sugar, so making this one from scratch puts you fully in control of what goes into the bowl. Every single ingredient here is straightforward and easy to verify, which means zero label anxiety and maximum flavor. Finished with dry-roasted pumpkin seeds for a nutty crunch and optional avocado for creaminess, this salad works equally well as a weekday lunch or a crowd-pleasing side at dinner.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!