Gut Friendly Edamame Quinoa Salad with Turmeric-Ginger Dressing

Total time45 min

Prep time20 min

Cook time15 min

4.6

(26)

Gut Friendly Edamame Quinoa Salad with Turmeric-Ginger Dressing

This vibrant, plant-forward salad is the kind of bowl that genuinely earns its place in your regular rotation — colorful, satisfying, and packed with ingredients that your digestive system will actually thank you for. Quinoa brings a complete protein and a light, fluffy texture that soaks up the dressing beautifully, while shelled edamame adds a hearty bite without weighing things down. The real star is the turmeric-ginger dressing, whisked together with fresh lemon juice, tamari, and a touch of honey — anti-inflammatory ginger and turmeric are longtime allies for a happy gut, and here they pull double duty as serious flavor. Shredded purple cabbage and crisp English cucumber keep every forkful crunchy and fresh, while scallion greens and cilantro add brightness without the digestive load that onion bulbs can sometimes cause. Dry-roasted pumpkin seeds on top give you a satisfying crunch along with a boost of magnesium and healthy fats, and optional avocado slices make the whole bowl feel genuinely indulgent. Everything comes together with minimal cooking and a simple spread-and-cool technique that keeps the quinoa light and fluffy rather than clumped. It's the kind of recipe that looks impressive enough to bring to a gathering but is easy enough to meal-prep for the week ahead.

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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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