Walnut Free Edamame Quinoa Salad with Turmeric-Ginger Dressing
This vibrant grain salad is a serious crowd-pleaser ā packed with protein-rich edamame, fluffy quinoa, and a rainbow of crisp vegetables that make every bite satisfying and fresh. The real star is the turmeric-ginger dressing, a bright, golden blend of lemon juice, tamari, honey, and freshly grated ginger that ties everything together with a warm, zippy kick. Shredded purple cabbage adds gorgeous color and crunch, while scallion greens and cilantro keep things lively and aromatic. For anyone navigating tree nut allergies or sensitivities, salads with "crunch" can be a minefield ā but here, dry-roasted pumpkin seeds deliver that satisfying texture without any walnut risk. Every ingredient is straightforward and easy to verify, so you can toss this together with total confidence. Optional avocado slices make it feel a little more luxurious if you want to take it over the top. It works beautifully as a light lunch, a meal-prep staple, or a standout side at any gathering.
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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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