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Quinoa Edamame Salad

This Quinoa Edamame Salad is a vibrant, nutritious dish that brings a burst of flavor to any meal. With the nutty quinoa pairing perfectly with crunchy edamame, fresh vegetables, and a zesty dressing, it’s not just a feast for the eyes but also for your taste buds. Perfect for picnics, potlucks, or light lunches, this salad is sure to impress your guests while being quick and easy to prepare.

  • Total Time: 25 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 cup organic quinoa
  • 1 cup shelled edamame
  • 1 medium red bell pepper, diced
  • 1 medium cucumber, chopped
  • 2 green onions, sliced thinly
  • ¼ cup fresh cilantro leaves
  • ¼ cup freshly squeezed lemon juice
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Rinse quinoa under cold water until clear. In a saucepan, combine quinoa with 2 cups of water and bring to a boil.
  2. Reduce heat to low, cover tightly, and simmer for about 15 minutes until all water is absorbed and quinoa is fluffy.
  3. Stir in shelled edamame, diced red bell pepper, and chopped cucumber into the cooked quinoa.
  4. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until emulsified.
  5. Pour dressing over the quinoa mixture and toss until evenly coated. Fold in green onions and fresh cilantro before serving.
  • Author: Stefanie Weber
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 265
  • Sugar: 3g
  • Sodium: 95mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 9g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: For added crunch, consider mixing in diced avocado or additional colorful vegetables like corn or carrots. Store leftovers in an airtight container in the fridge for up to three days; the flavors deepen overnight.