Xanthan Gum Free Edamame Quinoa Salad with Turmeric-Ginger Dressing
This vibrant, plant-forward salad is the kind of bowl that looks like it took serious effort but comes together with surprisingly little fuss. Fluffy quinoa forms the base, layered with shelled edamame, crunchy purple cabbage, cool cucumber, and fresh cilantro for a combination that hits every texture you want in a satisfying meal. The real star is the turmeric-ginger dressing ā a bright, golden blend of olive oil, lemon juice, tamari, honey, and freshly grated ginger that ties everything together with warmth and a little zing. Many store-bought dressings and packaged grain salads sneak in thickeners and stabilizers that can be hard to spot on a label, but every ingredient here is clean and straightforward with nothing hidden. Dry-roasted pepitas add a satisfying crunch on top, and optional avocado slices make it feel genuinely indulgent. It works beautifully as a make-ahead lunch, since the sturdy vegetables hold up well after the dressing is tossed in.
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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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