Servings
Font
Back
Edamame Quinoa Salad
5 from 27 votes

Edamame Quinoa Salad

Edamame Quinoa Salad combines fluffy quinoa, tender edamame, corn, and diced vegetables tossed in a lime and avocado oil dressing with garlic and cumin. The salad offers a fresh, slightly tangy flavor with a nutty texture from toasted quinoa. This chilled salad works well as a nutritious side or light meal, and it stores well for easy meal prep.

Prep Time
12 mins
Cook Time
13 mins
Total Time
25 mins
Servings: 6 servings
Calories: 274 kcal
Course: Side Dish, Salad
Cuisine: American, Vegetarian

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

    Cup of Yum
  1. 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.
  2. While the quinoa cooks, use this time to prep remaining ingredients and steam your corn and edmame as needed.
  3. 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.
  4. 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.
  5. 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!
  6. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 274

% 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.