Hazelnut Free Edamame Quinoa Salad with Turmeric-Ginger Dressing
This vibrant grain salad is a full meal in a bowl ā protein-packed edamame and fluffy quinoa meet crisp purple cabbage, cool cucumber, and fresh cilantro for a combination that's as satisfying as it is colorful. The real star is the turmeric-ginger dressing, a bright, golden blend of lemon juice, tamari, honey, and black pepper that ties every element together with a warm, zippy kick. Dry-roasted pumpkin seeds add a satisfying crunch on top, and optional avocado slices bring a creamy finish that makes the whole bowl feel indulgent without any heaviness. Tree nut allergies and sensitivities can make salads with store-bought dressings or mixed toppings a minefield, but every single component here is naturally free of hazelnuts and other tree nuts ā no substitutions required. The dressing comes together with a quick whisk, and the whole assembly is straightforward once the quinoa has cooled. It works beautifully as a make-ahead lunch, since the sturdy vegetables hold up well after tossing, and the flavors only deepen as everything sits.
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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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