Mushroom 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, crisp cucumber, and bright green edamame piled over fluffy quinoa and finished with creamy avocado and crunchy pepitas. The real star is the turmeric-ginger dressing, a punchy blend of fresh lemon juice, tamari, and honey that ties every element together with warmth and a little zing. Because the whole dish is built around whole grains, legumes, and fresh vegetables, there's no need to swap or substitute anything to keep it completely free of fungi ā every ingredient here is naturally in the clear. Salads like this can sometimes feel like an afterthought, but the combination of protein-rich edamame and quinoa means it genuinely satisfies as a main course. Spreading the cooked quinoa out to cool before tossing is a small step that makes a big difference, keeping the grains light and separate rather than clumping under the dressing. It's equally great packed for lunch the next day, since the hearty base holds up well without going soggy.
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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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