Lupin Free Edamame Quinoa Salad with Turmeric-Ginger Dressing
This vibrant grain salad is the kind of bowl that makes you feel genuinely good about what you're eating ā bright, satisfying, and packed with color from purple cabbage, cucumber, and fresh cilantro. The turmeric-ginger dressing is the real star here, whisked together with tamari, lemon juice, and a touch of honey for a punchy, golden coating that ties every ingredient together. Edamame brings a hearty protein hit while quinoa adds a fluffy, nutty base that soaks up all that bold dressing beautifully. Lupin is a legume that quietly shows up in pasta, flour blends, and some packaged grain salads, making store-bought versions a minefield ā but every ingredient here is straightforward and easy to verify. Dry-roasted pumpkin seeds add a satisfying crunch on top, and optional avocado slices make the whole thing feel a little more indulgent without any fuss. It comes together in one bowl with minimal cleanup, and it holds up well if you want to pack it for lunch the next day.
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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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