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Edamame Quinoa Salad
4.6 from 60 votes

Edamame Quinoa Salad

This Edamame Quinoa Salad blends cooked quinoa with crisp celery, sweet corn, garbanzo beans, diced red bell pepper, and shelled edamame. Fresh cilantro and dried cranberries add herbal brightness and a touch of sweetness. Tossed with olive oil and lime juice, the salad offers a refreshing and textured combination suitable for a light meal or side dish served chilled.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 16 servings
Course: Salad
Cuisine: Asian

Ingredients

  • 2 cups quinoa uncooked
  • 4 cups water
  • 1/2 /2 teaspoon salt
  • 1 cup celery sliced
  • 1 (15-oz ) can corn drained
  • 1 (15-oz can ) garbanzo bean rinsed and drained
  • 3/4 /4 cup cilantro finely minced
  • 1 dried cranberry heaping cup
  • 1 (12-oz package) edamame cooked and shelled
  • 2 red bell pepper diced
  • 1 cup almonds or any nut you like, sliced
  • 3 Tablespoons olive oil (more or less to taste)
  • 5 Tablespoons lime juice (more or less to taste)
  • salt to taste

Instructions

    Cup of Yum
  1. Add the quinoa, water, and salt to a medium saucepan and bring to a boil. Once at a boil, turn the heat down to low and cover. Cook for 15-20 or until done. Transfer to a large bowl and fluff with a fork.
  2. Add remaining ingredients and toss to combine. Add salt to taste. I'm guilty of not putting enough salt on things and it makes all of the difference. Chill unto ready to serve.

Notes

  • Season the salad liberally with salt to enhance the flavors; quinoa can taste bland without enough seasoning.
  • Chill the salad until ready to serve to improve texture and let flavors meld.
  • Quinoa should be rinsed before cooking to remove any bitterness, though this is not specified in the recipe.
  • The salad stores well refrigerated and can be made up to a day ahead.