Pin it Brighten up your meal rotation with this vibrant Edamame and Quinoa Salad. It’s a nutrient-dense powerhouse that combines the fluffiness of perfectly cooked quinoa with the satisfying snap of edamame and a rainbow of fresh garden vegetables. Whether you're looking for a meal-prep friendly lunch or a light side dish, this salad delivers on both flavor and health.
Pin it The secret to this salad lies in the balance of textures. The soft quinoa and tender edamame are contrasted by the crunch of cucumber and red bell pepper, all tied together by a tangy lemon and Dijon dressing. It's a refreshing dish that feels light but keeps you fueled throughout the day.
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
- 1.
- 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.
- 2.
- 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.
- 3.
- In a large bowl, combine cooled quinoa, edamame, cherry tomatoes, red bell pepper, cucumber, red onion, parsley, and mint.
- 4.
- In a small bowl, whisk together olive oil, lemon juice, rice vinegar, Dijon mustard, salt, and pepper until well combined.
- 5.
- Pour the dressing over the salad and toss gently to combine. Adjust seasoning to taste.
- 6.
- Serve chilled or at room temperature.
Zusatztipps für die Zubereitung
For the fluffiest results, let the quinoa cool completely before tossing it with the vegetables. For an extra crunch, you can stir in 1/4 cup of toasted sunflower seeds or sliced almonds just before serving. Ensure you rinse the quinoa thoroughly before cooking to remove its natural bitter coating.
Varianten und Anpassungen
This recipe is highly adaptable. You can substitute lime juice for the lemon or add a pinch of chili flakes for a bit of heat. For those with sensitivities, please note that the recipe contains soy (edamame) and mustard (Dijon), so double-check labels to maintain gluten-free status.
Serviervorschläge
This salad pairs beautifully with grilled chicken or marinated tofu for a more substantial meal. It can also be served as a standalone light lunch or taken on picnics, as it stays fresh and flavorful even at room temperature.
Pin it Enjoy this wholesome Edamame and Quinoa Salad as a colorful addition to your weekly menu. With its simple preparation and robust nutritional profile, including 11g of protein per serving, it's a dish that is as nourishing as it is delicious.
Recipe Q&A
- → Can I make this ahead of time?
Absolutely. The flavors meld beautifully when chilled overnight. Store in an airtight container for up to 4 days, adding fresh herbs just before serving.
- → What can I substitute for edamame?
Try shelled fava beans, chickpeas, or green peas. Each brings a slightly different texture while maintaining the protein content and fresh character.
- → Is this suitable for meal prep?
Yes. The quinoa holds up well and vegetables stay crisp for days. Make a batch on Sunday for effortless lunches throughout the week.
- → Can I add protein to this dish?
Grilled chicken, baked tofu, or shrimp work beautifully. For plant-based options, try hemp seeds or toasted almonds sprinkled on top.
- → How do I prevent quinoa from becoming mushy?
Rinse thoroughly before cooking, use the exact water ratio, and fluff with a fork once cooled. Letting it cool completely before tossing with vegetables maintains texture.
- → Can I use different vegetables?
Certainly. Shredded carrots, diced zucchini, or thinly sliced radishes make excellent additions. Use whatever fresh produce looks best at the market.