Emulsifier 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 tied together with a bold turmeric-ginger dressing that's bright, earthy, and just a little bit addictive. The dressing is the real star here ā whisked together from olive oil, fresh lemon juice, tamari, grated ginger, honey, and black pepper, it comes together in minutes with zero need for store-bought condiments that often sneak in unwanted additives. For anyone navigating emulsifier-free eating, bottled dressings and pre-made sauces are usually the trickiest part of a salad like this, but every component here is completely clean and made from scratch. Fluffy quinoa forms the hearty base, soaking up all that golden dressing beautifully once it's had a chance to cool. Dry-roasted pumpkin seeds add a satisfying crunch on top, and optional avocado slices bring a creamy richness that rounds everything out. It works equally well as a meal prep lunch or a colorful side dish that holds up well after tossing. Fresh, filling, and genuinely delicious ā this one earns a permanent spot in the rotation.
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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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