Paraben Free Edamame Quinoa Salad with Turmeric-Ginger Dressing
This vibrant grain salad is the kind of bowl that looks as good as it tastes ā jewel-toned cabbage, crisp cucumber, and bright green edamame all tossed with fluffy quinoa and a golden dressing that genuinely earns its keep. The turmeric-ginger dressing comes together with a quick whisk of olive oil, fresh lemon juice, tamari, and real grated ginger, so every ingredient is something you can actually recognize and trust. That matters a lot when you're navigating a paraben-free lifestyle, since preservatives have a sneaky way of hiding in bottled dressings and pre-seasoned grain packets ā making from-scratch the obvious move here. The whole build relies on whole foods: fresh produce, a clean legume, and a naturally gluten-friendly grain, with nothing processed or shelf-stabilized in sight. Dry-roasted pumpkin seeds add a satisfying crunch on top, and optional avocado slices bring a creamy richness that makes the bowl feel genuinely complete. It's the kind of recipe that works just as well for a weekday lunch as it does for impressing people at a dinner table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!