Pecan 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 layers of shelled edamame, shredded purple cabbage, crisp cucumber, and fluffy quinoa all tossed in a bright turmeric-ginger dressing that's genuinely hard to stop eating. The dressing comes together in minutes with olive oil, fresh lemon juice, tamari, grated ginger, and a touch of honey, and that golden color alone makes the whole dish feel special. Crunchy dry-roasted pumpkin seeds take the place of tree nuts entirely, so you get that satisfying textural contrast without any concern about cross-contact. It's a smart swap that works beautifully ā pepitas bring a toasty, nutty flavor that feels right at home here. The quinoa is cooked low and slow until the little tails unfurl, then cooled before tossing so the dressing clings to every grain rather than getting absorbed into a soggy mess. Optional avocado slices on top add a creamy richness that rounds out the whole bowl. Whether you're meal-prepping for the week or throwing together a quick weeknight dinner, this one delivers serious flavor with zero fuss.
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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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