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Overhead shot of quinoa and edamame salad with red bell pepper, carrots, red cabbage, green onions, and cilantro, dressed in sesame oil and rice vinegar.

Quinoa Edamame Salad

Make-ahead edamame quinoa salad with sesame ginger dressing, ready in 30 minutes. 240 calories per serving.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 240 kcal

Ingredients
  

  • 3/4 cup quinoa uncooked
  • 2 cups frozen edamame thawed
  • 1 red bell pepper diced
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 2 green onions thinly sliced
  • 1/4 cup cilantro finely chopped
  • 2 tablespoons sesame oil
  • 2 tablespoons olive oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 inch ginger root minced or grated
  • 1 clove garlic minced or grated
  • Salt as needed
  • Sesame seeds to serve (optional)

Instructions
 

  • Cook and Cool Quinoa:

    Bring a saucepan of water to a boil, add a generous pinch of salt and the uncooked quinoa. Boil for 15 minutes, or per package instructions, until tender. Drain using a fine-mesh colander, rinse with cold water to cool, and shake thoroughly to remove excess moisture.

  • Whisk Sesame Dressing:

    Meanwhile, make the dressing: In a small bowl or jar, whisk together sesame oil, olive oil, rice vinegar, soy sauce, honey (or maple syrup), grated ginger, and grated garlic until emulsified. Adjust seasoning to taste and set aside.

  • Combine Salad Ingredients:

    In a large bowl, toss together the cooled cooked quinoa, thawed edamame, diced bell pepper, shredded carrots, shredded cabbage, sliced green onions, and chopped cilantro.

  • Dress and Garnish Salad:

    Drizzle the dressing over the salad and toss to coat evenly. Adjust seasoning with additional salt and pepper if desired. Garnish with extra cilantro and sesame seeds if using.

  • Serve or Refrigerate:

    Serve right away or refrigerate in an airtight container for up to 4 days.
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