Red Meat Allergy Friendly Edamame Quinoa Salad with Turmeric-Ginger Dressing

Total time45 min

Prep time20 min

Cook time15 min

Red Meat Allergy Friendly Edamame Quinoa Salad with Turmeric-Ginger Dressing

This vibrant, plant-forward salad is built entirely around ingredients that are naturally free from red meat and any hidden animal-derived additives that can sneak into store-bought dressings or pre-seasoned grains. Fluffy quinoa and protein-packed edamame form a genuinely satisfying base, so there's no sense of anything missing here — just bold, nourishing flavor from start to finish. The turmeric-ginger dressing is the real star: bright lemon juice, tamari, fresh ginger, and a touch of honey come together into something golden, tangy, and a little addictive. Shredded purple cabbage and crisp English cucumber keep every bite crunchy and fresh, while scallion greens and cilantro add a pop of herby brightness. Dry-roasted pumpkin seeds scattered on top bring a satisfying crunch and a subtle nuttiness that ties the whole bowl together. Optional avocado slices make it feel indulgent without complicating the ingredient list. It's the kind of salad that works just as well for a weeknight dinner as it does packed up for lunch the next day.

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Ingredients

4 servings

For the salad

1 cup quinoa, rinsed
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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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