Nutmeg Free Edamame Quinoa Salad with Turmeric-Ginger Dressing

Total time45 min

Prep time20 min

Cook time15 min

4.6

(26)

Nutmeg Free Edamame Quinoa Salad with Turmeric-Ginger Dressing

This vibrant grain salad is the kind of bowl that earns a permanent spot in your weeknight rotation — colorful, satisfying, and packed with plant-based protein from edamame and quinoa. The turmeric-ginger dressing is the real star here, bringing a warm, golden hue and a bright citrusy kick that ties every element together beautifully. Shredded purple cabbage adds crunch and a pop of color, while fresh cilantro and scallion greens keep things lively and aromatic. Dry-roasted pumpkin seeds finish each bowl with a nutty, toasty bite, and optional avocado slices make it feel genuinely luxurious. Every single ingredient in this recipe is naturally free of nutmeg — no spice blends, no pre-made sauces, nothing that typically sneaks it in — so you can dress and toss with total confidence. It works equally well as a make-ahead lunch or a light dinner, and the dressing holds up beautifully if you want to prep components in advance.

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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
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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