Pistachio 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 layers of color from purple cabbage, bright cucumber, and creamy avocado all piled over fluffy quinoa and protein-packed edamame. The real star is the turmeric-ginger dressing, a punchy blend of fresh lemon juice, tamari, honey, and black pepper that ties every element together with a warm, golden glow. Crunchy dry-roasted pumpkin seeds finish each bowl with a satisfying bite, making this a genuinely complete meal without relying on any tree nuts whatsoever. For anyone navigating a pistachio allergy or sensitivity, salads and grain bowls can be a minefield at restaurants and delis where nuts get tossed in freely ā this one keeps things safe by design, not by substitution. Every ingredient here is straightforward and easy to source, so there's no second-guessing labels or scanning fine print. It works beautifully as a make-ahead lunch since the quinoa holds up well once dressed, and the flavors actually deepen as everything sits together. Fresh, filling, and genuinely craveable ā this is the kind of recipe that earns a permanent spot in the weekly rotation.
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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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