Gelatin Free Edamame Quinoa Salad with Turmeric-Ginger Dressing
This vibrant, plant-forward salad is the kind of bowl that makes you feel genuinely good about what you're eating ā colorful, crunchy, and packed with protein from edamame and quinoa. The turmeric-ginger dressing is the real star: bright with fresh lemon juice, grounded by tamari, and just barely sweet from a touch of honey, it coats every ingredient in a warm golden hue. Purple cabbage and English cucumber keep things crisp and refreshing, while scallion greens and cilantro add a pop of herby freshness that ties the whole thing together. Dry-roasted pumpkin seeds scattered on top give you that satisfying crunch in every bite, and optional avocado slices make it feel a little more indulgent without weighing it down. Every single ingredient here is naturally free of animal-derived thickeners or setting agents, so there's nothing to second-guess ā just whole, clean food doing all the work. It comes together easily with simple pantry staples and a quick stovetop cook on the quinoa, making it a great option for meal prep or a weeknight dinner that looks far more impressive than the effort required.
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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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