Sesame Free Edamame Quinoa Salad with Turmeric-Ginger Dressing

Total time45 min

Prep time20 min

Cook time15 min

4.6

(26)

Sesame Free Edamame Quinoa Salad with Turmeric-Ginger Dressing

This vibrant grain salad is the kind of bowl that looks like it took serious effort but comes together with surprisingly little fuss. Fluffy quinoa gets tossed with shelled edamame, crunchy purple cabbage, cool cucumber, and fresh cilantro — a combination that's colorful, satisfying, and packed with plant-based protein. The real star is the turmeric-ginger dressing, a bright, golden blend of olive oil, fresh lemon juice, tamari, and honey that ties every element together with a warm, zippy kick. Sesame-free eating can get tricky with Asian-inspired salads, since tahini, sesame oil, and toasted sesame seeds tend to show up everywhere in this flavor territory. Here, the dressing leans on fresh ginger and turmeric for depth instead, so you get all the boldness without any of the worry. Tamari keeps things savory and umami-rich while staying well within safe territory — just double-check your bottle is certified sesame-free, as some brands share facilities. Dry-roasted pumpkin seeds finish the bowl with that satisfying crunch you'd normally get from sesame, and optional avocado slices add a creamy richness that makes the whole thing feel genuinely indulgent. It's the kind of recipe you'll want on rotation all week.

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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
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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