Edamame and Quinoa Salad

This Edamame and Quinoa Salad is a vibrant, protein-rich grain salad featuring tender edamame, fluffy quinoa, and a medley of fresh vegetables tossed in a zesty citrus dressing. It is a perfect choice for anyone looking for a healthy lunch or a nutritious side dish that is both refreshing and filling.

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Combining the earthy goodness of ancient grains with the satisfying crunch of bell peppers and cucumbers, this salad is as visually appealing as it is delicious. The simple yet flavorful dressing ties everything together, making it a versatile addition to any meal prep routine.

Ingredients

• Grains and Legumes: 1 cup quinoa (rinsed), 2 cups water, 1 cup shelled edamame (fresh or frozen).
• Vegetables: 1 cup cherry tomatoes (halved), 1 red bell pepper (diced), 1/2 cucumber (diced), 1/4 red onion (finely chopped), 2 tablespoons fresh parsley (chopped), 2 tablespoons fresh mint (chopped).
• Dressing: 3 tablespoons olive oil, 2 tablespoons lemon juice (about 1 lemon), 1 tablespoon rice vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper.

Instructions

Cook the Quinoa

In a medium saucepan, combine quinoa and water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, or until the water is absorbed and quinoa is tender. Remove from heat and let cool.

Prepare the Edamame

While the quinoa cooks, bring a small pot of water to a boil. Add edamame and cook for 3–4 minutes (or according to package instructions). Drain and set aside to cool.

Assemble the Salad

In a large bowl, combine cooled quinoa, edamame, cherry tomatoes, red bell pepper, cucumber, red onion, parsley, and mint.

Prepare the Dressing

In a small bowl, whisk together olive oil, lemon juice, rice vinegar, Dijon mustard, salt, and pepper until well combined.

Toss and Season

Pour the dressing over the salad and toss gently to combine. Adjust seasoning to taste.

Serve

Serve chilled or at room temperature.

Zusatztipps für die Zubereitung

To ensure the best results, let the quinoa and edamame cool completely before mixing them with the fresh vegetables. This prevents the cucumbers and tomatoes from softening. Using a whisk for the dressing helps emulsify the olive oil and lemon juice for a smooth, consistent flavor.

Varianten und Anpassungen

For extra crunch, add 1/4 cup toasted sunflower seeds or sliced almonds. You can also substitute lime juice for lemon if you prefer a different citrus profile, or add a pinch of chili flakes for a bit of heat.

Serviervorschläge

This salad pairs exceptionally well with grilled chicken, tofu, or fish. It can also be served as a standalone meal for a light lunch or packed for a healthy picnic option.

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Whether you are hosting a gathering or preparing your weekly meals, this Edamame and Quinoa Salad is a reliable, tasty, and nutrient-dense option that never disappoints.

Recipe FAQs

→ Can I make this ahead of time?

Absolutely. This salad actually improves after a few hours as the flavors meld together. Store in an airtight container in the refrigerator for up to 4 days. Add the dressing just before serving if you prefer the vegetables to stay extra crisp.

→ What can I substitute for edamame?

Shelled edamame can be replaced with shelled fava beans, chickpeas, or even green peas. For a soy-free option, try diced avocado or hemp seeds for a similar protein boost and creamy texture.

→ Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free. However, always check the package to ensure it was processed in a gluten-free facility if you have celiac disease or extreme sensitivity. Look for certified gluten-free labels to be safe.

→ Can I use frozen edamame?

Frozen shelled edamame works perfectly and is often more convenient than fresh. Simply boil them for 3–4 minutes until tender, or steam them according to package directions. Thawed frozen edamame also works well.

→ How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop. If the salad seems dry after refrigeration, add a splash more olive oil or lemon juice before serving.