Yeast Free Edamame Quinoa Salad with Turmeric-Ginger Dressing
This vibrant grain salad is packed with plant-based protein, satisfying crunch, and a dressing that genuinely makes you want to lick the bowl. Fluffy quinoa and tender edamame form the hearty base, while shredded purple cabbage, cucumber, scallions, and fresh cilantro keep every bite bright and textural. The real star is the turmeric-ginger dressing ā a punchy blend of lemon juice, tamari, fresh ginger, and honey that coats every grain and vegetable in warm, golden flavor. Avoiding yeast can get tricky with store-bought dressings and condiments that sneak in fermented or brewer's yeast, but every ingredient here is naturally free of it, so you can dress and eat without second-guessing the label. Tamari steps in as the savory backbone in place of conventional soy sauce, and fresh lemon juice brings the acidity without any vinegar-based concerns. Dry-roasted pumpkin seeds on top add a satisfying nuttiness and a little extra crunch, and sliced avocado makes it feel genuinely indulgent. It works beautifully as a make-ahead lunch or a crowd-pleasing side that holds up well once dressed.
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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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