Shellfish Free Edamame Quinoa Salad with Turmeric-Ginger Dressing
This vibrant, plant-forward salad is the kind of bowl that looks stunning on the table and tastes even better than it looks. Fluffy quinoa meets crisp purple cabbage, cool cucumber, bright scallions, and protein-packed edamame, all tied together with a golden turmeric-ginger dressing that's tangy, slightly sweet, and deeply aromatic. The dressing comes together in minutes ā just whisk olive oil, fresh lemon juice, tamari, honey, and warm spices until smooth ā and it coats every ingredient beautifully. Dry-roasted pumpkin seeds add a satisfying crunch on top, and optional avocado slices make it feel genuinely indulgent. Because every component here is naturally free of shellfish and there's no seafood anywhere in the ingredient list, you can serve it confidently at gatherings without scanning labels or worrying about hidden cross-contact from sauces or broths. It works equally well as a make-ahead lunch or a colorful side at dinner, and the flavors actually deepen as it sits. Fresh, filling, and full of color ā this one earns a permanent spot in the rotation.
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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.
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