Turkey 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 cabbage, crisp cucumber, and bright cilantro piled over fluffy quinoa with edamame adding a satisfying, protein-packed bite. The real star is the turmeric-ginger dressing, a punchy blend of fresh lemon juice, tamari, and honey that ties every element together with warmth and a little zing. Since the whole dish is built around plants and pantry staples, there's no need to worry about hidden poultry ingredients sneaking in through processed proteins or pre-made sauces. The tamari keeps things savory and deeply flavored without any animal-based additions, and the technique of spreading the cooked quinoa to cool before dressing it means you get perfectly textured grains rather than a soggy mess. Dry-roasted pumpkin seeds on top add a satisfying crunch, and optional avocado slices make it feel genuinely indulgent. It's the kind of recipe that works equally well as a weeknight dinner or a make-ahead lunch that holds up beautifully in the fridge.
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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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