Eggless Edamame Quinoa Salad with Turmeric-Ginger Dressing

Total time45 min

Prep time20 min

Cook time15 min

4.6

(26)

Eggless Edamame Quinoa Salad with Turmeric-Ginger Dressing

This vibrant grain salad is the kind of bowl that makes you feel genuinely good about what you're eating — colorful, crunchy, and packed with plant-based protein from edamame and quinoa. The real star is the turmeric-ginger dressing, a bright, golden blend of lemon juice, tamari, fresh ginger, and honey that ties every element together with a warm, zippy kick. Shredded purple cabbage and crisp cucumber keep things fresh and satisfying, while scallion greens and cilantro add a pop of herby flavor throughout. Dry-roasted pumpkin seeds finish each bowl with a nutty crunch, and optional avocado slices make it feel just a little more indulgent. Since every component here is naturally free of eggs — no mayo-based dressing, no hidden binders — you can dig in without scanning labels or second-guessing a thing. It works beautifully as a make-ahead lunch, since the hearty grains and vegetables hold up well after tossing with the dressing. Whether you're cooking for one or feeding a crowd, this is the kind of recipe that earns a permanent spot in the weekly rotation.

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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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