Edamame and Quinoa Salad (Printable)

Protein-rich quinoa and edamame bowl with fresh vegetables and zesty citrus dressing

# Ingredient List:

→ Grains and Legumes

01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1 cup shelled edamame, fresh or frozen

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 red bell pepper, diced
06 - 1/2 cucumber, diced
07 - 1/4 red onion, finely chopped
08 - 2 tablespoons fresh parsley, chopped
09 - 2 tablespoons fresh mint, chopped

→ Dressing

10 - 3 tablespoons olive oil
11 - 2 tablespoons lemon juice
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

# How to Prepare:

01 - In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat to a simmer, cover, and cook for 15 minutes until water is absorbed and quinoa is tender. Remove from heat and allow to cool completely.
02 - While quinoa cooks, bring a small pot of water to a boil. Add edamame and cook for 3-4 minutes according to package instructions. Drain and set aside to cool.
03 - In a large mixing bowl, combine cooled quinoa, edamame, cherry tomatoes, red bell pepper, cucumber, red onion, parsley, and mint.
04 - In a small bowl, whisk together olive oil, lemon juice, rice vinegar, Dijon mustard, salt, and pepper until well combined.
05 - Pour dressing over the salad and toss gently to combine. Adjust seasoning to taste.
06 - Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It stays fresh in your fridge for days, so Sunday meal prep suddenly feels manageable.
  • The combination of textures, from tender edamame to crisp cucumber, keeps each bite interesting without being fussy.
  • You can throw it together while something else is cooking, making it the ultimate weeknight hack.
02 -
  • Rinsing the quinoa genuinely changes everything, removing the natural coating that tastes like soap if you skip this step, a mistake I won't make twice.
  • Add your fresh herbs at the very end, because mint especially will bruise and darken if you toss it around too much with the other ingredients.
03 -
  • Keep your lemon juice separate from the rest of your dressing if you're making this ahead, then combine everything right before serving so the acid doesn't start breaking down your vegetables prematurely.
  • The red onion's sharpness mellows slightly over time, which means if you prefer a gentler onion flavor, make the salad a few hours ahead and let it sit in the fridge.
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