Peanut Free Edamame Quinoa Salad with Turmeric-Ginger Dressing
This vibrant grain salad is the kind of bowl that looks like it came from a trendy café but comes together easily in your own kitchen. Fluffy quinoa gets tossed with shelled edamame, crunchy purple cabbage, cool cucumber, and fresh cilantro, then tied together with a golden turmeric-ginger dressing that's bright, a little zippy, and completely addictive. The dressing is built from olive oil, fresh lemon juice, tamari, and honey — simple pantry staples that deliver serious depth without any nut-based sauces or pastes that can sneak into similar recipes. For anyone navigating peanut concerns, this one is genuinely stress-free: every ingredient is straightforward, and there's no need to swap or substitute anything to make it work. Dry-roasted pumpkin seeds add a satisfying crunch on top, and optional avocado slices make it feel extra luxurious. It works beautifully as a make-ahead lunch, a light dinner, or a crowd-pleasing side at any gathering.
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Learn more →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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