Recipe: Quinoa Edamame Salad

This Asian-inspired quinoa salad is packed with protein and fiber. It's simple to make, and is a great idea for meal prep because it lasts well in the fridge. I love serving it with a lightly dressed side salad and avocado, but it's also great on its own!

I'd love to hear how you like the salad when you make it, enjoy!


Salad Ingredients

  • 1 cup uncooked quinoa, rinsed

  • 1 cup frozen shelled organic edamame

  • ¼ tsp salt

  • 3 green onions, sliced thinly

  • ½ cup cucumber, peeled and diced

  • ½ cup purple cabbage, finely sliced

  • ½ cup red bell pepper, sliced thinly into slivers

  • 1 large carrot, grated

Dressing Ingredients

  • ¼ cup toasted sesame oil

  • ¼ cup coconut aminos

  • 2 Tbsp rice wine vinegar

  • 2 cloves garlic, finely minced

  • 2 tsp freshly grated ginger

  • Juice from 2 limes, freshly squeezed

  • Optional: ¼ tsp red pepper flakes


  1. Bring 2 cups of water to boil, add quinoa and salt and cook covered for 15 minutes. Remove from heat, fluff with a fork, and let cool with the top off for 5 minutes.

  2. Meanwhile, steam or boil edamame until it is cooked through (~5 minutes).

  3. Mix sauce ingredients together, and set aside.

  4. Add edamame and quinoa to a large bowl, and combine with green onion, cabbage, cucumber, carrot, pepper, and sauce.  Stir thoroughly, and enjoy immediately or store in the fridge covered for up to 5 days. 

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