Nitrate & Nitrite 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 pulled together by a golden turmeric-ginger dressing that's genuinely addictive. Every ingredient here is whole and unprocessed, which means you're naturally sidestepping the cured meats, deli items, and packaged shortcuts that so often sneak unwanted preservatives onto the plate. The dressing is built from scratch with fresh lemon juice, grated ginger, tamari, and a touch of honey, so you know exactly what's going in ā no mystery additives, no label-reading anxiety. Turmeric gives the vinaigrette a warm, earthy depth while the ginger adds a bright little kick that ties everything together beautifully. Dry-roasted pumpkin seeds on top bring a satisfying crunch, and optional avocado slices make it feel genuinely filling rather than just virtuous. It's an easy, crowd-pleasing lunch or light dinner that proves eating clean doesn't have to mean eating boring.
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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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