High Fructose Corn Syrup Free Edamame Quinoa Salad with Turmeric-Ginger Dressing
This vibrant grain salad is packed with plant protein, satisfying crunch, and a dressing that genuinely makes you want to lick the bowl. The turmeric-ginger vinaigrette comes together in minutes using fresh lemon juice, tamari, grated ginger, and a touch of honey ā real, whole ingredients with no sweetener syrups or processed shortcuts hiding anywhere in the mix. That matters more than it sounds, because bottled dressings and store-bought grain salads are notorious for sneaking in corn-derived sweeteners even when the label looks clean. Here, you control every component from the fluffy quinoa base to the crisp purple cabbage and cool cucumber tossed through it. Shelled edamame adds a meaty bite and keeps the whole bowl feeling genuinely filling, while dry-roasted pumpkin seeds on top bring a nutty finish that makes each forkful interesting. Optional avocado slices push it over the edge into something that feels indulgent without actually being heavy. It's the kind of salad that converts skeptics ā bright, bold, and completely free of anything you'd rather not eat.
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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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