Pescatarian Edamame Quinoa Salad with Turmeric-Ginger Dressing

Total time45 min

Prep time20 min

Cook time15 min

4.6

(26)

Pescatarian Edamame Quinoa Salad with Turmeric-Ginger Dressing

This vibrant bowl is proof that plant-forward eating can be deeply satisfying without ever feeling like a compromise. Fluffy quinoa forms the base, loaded up with protein-packed edamame, crunchy purple cabbage, cool cucumber, and fresh cilantro for a combination that hits every texture you want in a salad. The real star is the turmeric-ginger dressing — a bright, golden blend of lemon juice, tamari, fresh ginger, and honey that ties everything together with a little warmth and a little zing. Spreading the quinoa out to cool before tossing keeps the grains light and separate rather than clumped, which makes a bigger difference than you'd expect. Dry-roasted pumpkin seeds add a satisfying crunch on top, and sliced avocado takes it from great to genuinely craveable. It's the kind of recipe that works just as well for a weekday lunch as it does for impressing guests at a dinner party.

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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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