Edamame and Quinoa Salad (Printable Version)

Protein-packed quinoa and edamame with fresh vegetables in zesty citrus dressing

# List of Ingredients:

→ 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 - 0.5 cup cucumber, diced
07 - 0.25 cup 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 - 0.5 teaspoon salt
15 - 0.25 teaspoon black pepper

# How-To Steps:

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.
02 - Bring a small pot of water to a boil. Add edamame and cook for 3 to 4 minutes or according to package instructions. Drain 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. Mix gently to combine.
04 - Whisk together olive oil, lemon juice, rice vinegar, Dijon mustard, salt, and black pepper in a small bowl until fully combined and emulsified.
05 - Pour dressing over the salad mixture and toss gently to coat all ingredients evenly. Adjust seasoning to taste with additional salt and pepper as needed.
06 - Serve the salad chilled or at room temperature according to preference.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes, making weeknight meal prep feel actually doable instead of another chore.
  • The texture contrast between tender edamame, fluffy quinoa, and crisp vegetables keeps every forkful interesting.
  • One salad delivers complete protein without relying on meat, so it satisfies whether you're vegetarian or just exploring lighter meals.
02 -
  • Don't skip rinsing the quinoa; that white coating tastes chalky and bitter, and five seconds under cold water changes everything.
  • The edamame must cool before mixing into the warm quinoa, or you'll end up with mushy beans instead of tender ones with character.
03 -
  • Toast your sunflower seeds or almonds yourself in a dry skillet for 3 minutes until fragrant; it deepens their flavor in ways the pre-packaged versions can't match.
  • Make a double batch of the dressing and keep it in a jar in your refrigerator; it's the same ratio every time, and having it ready makes you more likely to actually assemble this salad when you need it.
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