Rice Free Edamame Quinoa Salad with Turmeric-Ginger Dressing
Quinoa steps in as the grain base here, delivering that same satisfying heartiness you'd expect from a rice-based bowl ā but with a slightly nutty flavor and a fluffy, light texture that soaks up dressing beautifully. The real star is the turmeric-ginger vinaigrette, a bright, golden blend of fresh lemon juice, tamari, honey, and black pepper that ties every component together with a warm, zippy kick. Shredded purple cabbage and crisp English cucumber keep things crunchy and fresh, while shelled edamame adds a pop of plant-based protein in every bite. Dry-roasted pumpkin seeds finish the bowls with a satisfying crunch, and optional avocado slices make it feel genuinely indulgent. The whole thing comes together in one pot and one bowl, with minimal fuss and maximum payoff. It's the kind of salad that actually keeps you full and tastes even better the next day once the dressing has had time to settle in ā perfect for meal prep or a quick weeknight dinner.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!