Oats Free Edamame Quinoa Salad with Turmeric-Ginger Dressing

Total time45 min

Prep time20 min

Cook time15 min

4.6

(26)

Oats Free Edamame Quinoa Salad with Turmeric-Ginger Dressing

This vibrant grain salad is a feast for the eyes and the palate, built around fluffy quinoa, protein-packed edamame, and a rainbow of crisp vegetables. The real star is the turmeric-ginger dressing — a bright, punchy blend of fresh lemon juice, tamari, and honey that ties every element together with warmth and a little zing. Purple cabbage adds satisfying crunch alongside cool cucumber and fresh cilantro, making each bite feel lively and layered. Because quinoa is naturally free from oats and there's no risk of hidden grain cross-contamination in this straightforward ingredient list, it's a genuinely worry-free choice for anyone navigating that restriction. Dry-roasted pumpkin seeds scattered on top bring a toasty, nutty finish, and optional avocado slices make it feel indulgent without any extra effort. It works beautifully as a make-ahead lunch or a crowd-pleasing side at dinner — the dressing only gets better as it soaks into the grains.

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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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