Dairy Free Edamame Quinoa Salad with Turmeric-Ginger Dressing

Total time45 min

Prep time20 min

Cook time15 min

4.6

(26)

Dairy Free Edamame Quinoa Salad with Turmeric-Ginger Dressing

This vibrant, plant-packed salad is the kind of bowl that makes you feel genuinely good about what you're eating — bright, satisfying, and loaded with texture in every forkful. Fluffy quinoa and protein-rich edamame form a hearty base, while shredded purple cabbage and crisp cucumber keep things fresh and crunchy. The real star is the turmeric-ginger dressing, a punchy blend of lemon juice, tamari, and freshly grated ginger that ties everything together with a warm, golden kick. Because every ingredient here is naturally free of dairy, there's no need to swap anything out or second-guess a label — it just works as written. Dry-roasted pumpkin seeds add a satisfying crunch on top, and optional avocado slices bring a creamy richness that makes the whole bowl feel indulgent without any butter or cream in sight. It's equally at home as a weekday lunch, a meal-prep staple, or a crowd-pleasing side at a dinner party.

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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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