Wheat Free 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 colorful, crunchy, and loaded with fresh flavor from every angle. Quinoa forms the hearty base, joined by shelled edamame, shredded purple cabbage, crisp cucumber, and a handful of bright cilantro for a combination that's as satisfying as it is beautiful. The real star is the turmeric-ginger dressing, a punchy blend of lemon juice, olive oil, and tamari that ties everything together with a warm, golden hue and a little zing. Tamari steps in where soy sauce typically would, making it a smart swap that keeps the whole dish free from wheat without sacrificing any of that savory depth. Dry-roasted pumpkin seeds add a welcome crunch on top, and optional avocado slices bring a creamy richness that rounds out every bite. It comes together easily ā cook the quinoa, whisk the dressing, toss, and serve ā making it a reliable go-to whether you're meal-prepping for the week or throwing together a quick weeknight dinner.
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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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