MSG Free Edamame Quinoa Salad with Turmeric-Ginger Dressing
This vibrant, plant-forward salad is the kind of bowl that looks as good as it tastes ā jewel-toned cabbage, creamy edamame, crisp cucumber, and fluffy quinoa all tossed in a golden turmeric-ginger dressing that's bright, earthy, and just a little zippy from fresh lemon juice. The dressing comes together in minutes with a simple whisk, and because every ingredient is whole and unprocessed, you never have to second-guess what's actually in your food. Many packaged dressings and seasoning blends sneak in glutamates under names like "natural flavors" or "yeast extract," but this one is built entirely from scratch ā olive oil, tamari, fresh ginger, honey, and spices you can see and smell. Tamari steps in as the savory backbone here, delivering that deep umami note without the additives found in many conventional soy sauces. Dry-roasted pumpkin seeds add a satisfying crunch on top, and optional avocado slices make the whole thing feel genuinely filling. It's a great make-ahead option since the quinoa can be cooked and cooled ahead of time, and the flavors only get better as everything melds together.
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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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