Seed Oil 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 jewel-toned purple cabbage, bright cucumber, and plump edamame all tossed with fluffy quinoa and finished with creamy avocado and crunchy pepitas. The real star is the turmeric-ginger dressing, which gets its golden hue and warm depth from fresh ginger, ground turmeric, and a squeeze of lemon, all whisked together with extra-virgin olive oil ā no canola, no soybean oil, no mystery blends in sight. That's actually where a lot of otherwise healthy-looking salads fall apart, since bottled dressings and restaurant grain bowls almost always rely on refined seed oils as their base. Here, the olive oil does all the heavy lifting, and it genuinely tastes better for it. The tamari adds a savory, umami backbone that ties everything together without overwhelming the fresh vegetables. It comes together in under half an hour, and the components hold up well, making it a smart option for meal prep or a make-ahead lunch. Whether you're eating this way for health reasons or just trying to be more intentional about what goes into your food, this bowl makes clean eating feel genuinely satisfying.
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!