Edamame Quinoa Salad
User Reviews
5
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Prep Time
12 mins
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Cook Time
13 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
274 kcal
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Cuisine
American, Vegetarian
Edamame Quinoa Salad
Description
This Edamame Quinoa Salad features cooked quinoa, which is rinsed and optionally toasted before simmering until fluffy. The salad includes edamame, corn, diced red bell pepper, tomato, and red onion, offering a variety of textures and colors. The dressing blends fresh lime juice, avocado oil, garlic, cilantro, salt, black pepper, and cumin for a bright, herbaceous finish.
The nutty quinoa forms a soft base with a slight chew, while the crunchy vegetables and edamame add freshness and contrasting texture. Lime juice and cumin in the dressing contribute a zesty and earthy dimension that lifts the whole salad. This dish is served chilled but can be enjoyed at room temperature as well.
It’s suitable for make-ahead meals and keeps fresh for up to four days in the refrigerator. The recipe yields about six one-cup servings, making it easy to prepare for multiple meals or guests.
Ingredients
- 1 cup quinoa dry
- 1.5 cups water
- 12 oz edamame pods or 1 cup shelled cooked edamame
- 1 cup corn canned or steamed from frozen
- 1 red bell pepper diced
- 1 cup tomato grape, cherry, roma, or any other variety, chopped
- ⅓ cup onion red, chopped
QUICK + EASY DRESSING
- ¼ cup lime fresh squeezed juice
- 3-4 TBSP avocado oil or light olive oil
- 1 clove garlic smashed and minced
- ¼ cup cilantro plus extra to garnish, chopped leaves
- ½ tsp salt sea salt
- ¼ tsp black pepper
- ¼ tsp cumin ground
Instructions
- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While the quinoa cooks, use this time to prep remaining ingredients and steam your corn and edmame as needed.
- For the dressing, combine all the ingredients listed in a small bowl and whisk together *OR* add all the ingredients to a lidded mason jar and shake well.
- Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. For a chilled salad, chill your quinoa in the freezer for 10-15 minutes before serving.
- Add edamame, corn, diced bell pepper, chopped tomato, and chopped red onion. Whisk/shake dressing once more then pour over salad. Mix well and serve room temperature for tasteiest results!
- Garnish with extra cilantro and any additoinal salt and pepper you desire and dig in!
Notes
- This salad yields approximately six 1-cup servings, suitable for meal prep or small gatherings.
- It can be served chilled or at room temperature depending on preference.
- The salad stays fresh for up to four days when refrigerated.
- To deepen the quinoa’s flavor, toasting it before cooking is recommended but optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 204mg | 9% |
| Potassium | 529mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 733IU | 15% |
| Vitamin C | 34mg | 38% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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