Macadamia Free Edamame Quinoa Salad with Turmeric-Ginger Dressing

Total time45 min

Prep time20 min

Cook time15 min

Macadamia Free Edamame Quinoa Salad with Turmeric-Ginger Dressing

This vibrant grain salad is the kind of bowl that looks as good as it tastes — jewel-toned cabbage, crisp cucumber, and bright green edamame all tumbled together with fluffy quinoa and finished with a golden turmeric-ginger dressing that's genuinely hard to stop eating. The dressing comes together in minutes by whisking olive oil, fresh lemon juice, tamari, grated ginger, turmeric, honey, and black pepper into a smooth, warmly spiced vinaigrette that coats every grain and vegetable beautifully. Crunchy dry-roasted pumpkin seeds go on top for texture, and optional avocado slices add a creamy, cooling contrast to all that brightness. The whole thing is built from whole, recognizable ingredients — no specialty products, no hidden nut-based oils, and no reason to second-guess the label on anything. It's naturally satisfying and protein-rich thanks to the quinoa and edamame working together, so this holds up as a full meal rather than just a side. Make a big batch and the leftovers keep well, making it an easy go-to for lunches throughout the week.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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