Rye Free Edamame Quinoa Salad with Turmeric-Ginger Dressing

Total time45 min

Prep time20 min

Cook time15 min

Rye Free Edamame Quinoa Salad with Turmeric-Ginger Dressing

This vibrant grain salad is packed with plant-based protein, satisfying crunch, and a dressing that genuinely makes you want to lick the bowl. Fluffy quinoa forms the base, layered with shelled edamame, shredded purple cabbage, crisp cucumber, and fresh cilantro — a combination that's colorful enough to stop the scroll and hearty enough to hold up as a full meal. The turmeric-ginger dressing is where things get really good: bright lemon juice, a touch of honey, and tamari come together into something bold, warming, and a little addictive. Tamari stands in for conventional soy sauce here, which matters because standard soy sauce often contains wheat — and for anyone avoiding rye and related grains, that kind of swap makes all the difference without sacrificing any depth of flavor. Every other ingredient in this recipe is naturally grain-free, so there's no need to audit labels or second-guess anything. Dry-roasted pumpkin seeds on top add a satisfying nuttiness, and optional avocado slices bring a creamy finish that ties the whole bowl together. It's the kind of salad that converts skeptics.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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