Vegetarian Edamame Quinoa Salad with Turmeric-Ginger Dressing
This vibrant, protein-packed salad is the kind of bowl that makes you feel genuinely good about what you're eating ā without sacrificing any flavor. Fluffy quinoa and shelled edamame form a hearty base that keeps you full, while shredded purple cabbage, crisp cucumber, and fresh cilantro bring crunch and brightness to every forkful. The real star is the turmeric-ginger dressing, a punchy blend of lemon juice, tamari, fresh ginger, and honey that ties everything together with a warm, golden hue and a little zing. Dry-roasted pumpkin seeds add a satisfying crunch on top, and optional avocado slices make it feel just a little more indulgent. Everything here is naturally plant-based, so there's no need to swap or substitute a single thing ā it's built from the ground up to be completely meat- and egg-free. It works equally well as a make-ahead lunch or a colorful side at dinner, and the dressing only gets better as it soaks into the grains.
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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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