Edamame and Quinoa Salad (Printable)

Protein-rich quinoa and edamame combine with fresh vegetables in a zesty citrus dressing for a satisfying meal.

# What You'll Need:

→ 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, approximately 1 lemon
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

# How To Make It:

01 - Combine quinoa and water in a medium saucepan. Bring to a boil, reduce heat to simmer, cover, and cook for 15 minutes until water is absorbed and quinoa is tender. Remove from heat and allow to cool completely.
02 - Bring water to a boil in a small pot. Add edamame and cook for 3 to 4 minutes according to package instructions. Drain thoroughly and set aside to cool.
03 - Transfer cooled quinoa and edamame to a large mixing bowl. Add cherry tomatoes, red bell pepper, cucumber, red onion, parsley, and mint. Combine gently.
04 - Whisk together olive oil, lemon juice, rice vinegar, Dijon mustard, salt, and black pepper in a small bowl until fully emulsified.
05 - Pour dressing over salad and toss gently to coat evenly. Taste and adjust seasoning as needed. Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • It tastes fresh and summery but holds up beautifully in the fridge for lunch the next day, which is basically a miracle in salad terms.
  • Every bite has protein and texture, so you actually feel satisfied instead of hungry an hour later.
  • The dressing is so simple you can whisk it together while the quinoa cools, no fancy techniques required.
02 -
  • Don't skip rinsing the quinoa or you'll end up with a slightly bitter, off-putting taste that no amount of dressing can fix.
  • The salad is forgiving about timing—you can cook everything ahead and assemble it just before serving, or make it entirely in advance and let it marinate, which honestly deepens the flavors.
03 -
  • Make the dressing in a jar with a tight lid and shake it vigorously—it emulsifies better this way and you can store any extra for drizzling on other salads throughout the week.
  • If you're meal prepping, keep the dressing separate and assemble the salad just before eating so the vegetables stay crisp instead of getting soggy and sad.
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