Tree Nut 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 straightforward pantry staples and fresh produce. Protein-packed edamame and fluffy quinoa form a satisfying base, while shredded purple cabbage and crisp cucumber keep every bite bright and crunchy. The real star is the turmeric-ginger dressing ā a punchy, golden blend of lemon juice, tamari, fresh ginger, and honey that ties everything together with warmth and a little zing. Crunchy pepitas finish each bowl in place of any tree nuts, so you get that satisfying textural contrast without any cross-contact concerns. Sliced avocado adds a creamy, rich element that makes the whole thing feel genuinely indulgent. It works equally well as a make-ahead lunch or a colorful side at the dinner table, and the dressing holds up beautifully if you want to prep components in advance.
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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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