Nightshade Free Edamame Quinoa Salad with Turmeric-Ginger Dressing
Bright, nourishing, and genuinely satisfying, this grain salad is built around fluffy quinoa, protein-packed edamame, and a lineup of crisp vegetables that deliver serious crunch in every bite. The turmeric-ginger dressing is the real star ā a golden, zippy blend of lemon juice, tamari, fresh ginger, and honey that ties everything together with a warm, slightly tangy kick. Avoiding nightshades can feel limiting when so many dressings and salads lean on tomatoes or peppers for their punch, but this one proves you don't need any of that to build bold, complex flavor. Purple cabbage, English cucumber, and scallion greens keep things colorful and fresh without a single nightshade in sight. Dry-roasted pumpkin seeds add a satisfying toasty finish on top, and optional avocado slices make it feel genuinely indulgent. It comes together in stages that are easy to manage ā cook the quinoa, whisk the dressing, toss everything together ā and it holds up beautifully 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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