Pork 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 entirely in your own kitchen. Fluffy quinoa gets tossed with shelled edamame, crunchy purple cabbage, cool cucumber, and fresh cilantro for a combination that's colorful, satisfying, and genuinely exciting to eat. The real star is the turmeric-ginger dressing — a bright, golden blend of lemon juice, tamari, fresh ginger, and honey that ties every element together with a warm, zippy kick. Dry-roasted pumpkin seeds add a nutty crunch on top, and optional avocado slices make it feel extra luxurious. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking from start to finish. It works equally well as a make-ahead lunch or a crowd-pleasing side at dinner, and the dressing holds up beautifully if you want to prep it in advance.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!