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Toshi's Table » Recipes » Salad

Easy Edamame Quinoa Salad with Sesame Ginger Dressing

Modified: Sep 3, 2024 · Published: Jun 26, 2022 by Emily Toshiko · This post may contain affiliate links · 9 Comments

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This edamame quinoa salad with sesame ginger dressing is flavorful, healthy and so easy to make. I often eat a big bowl of this for lunch or dinner. It’s hearty enough to keep you full!

Edamame quinoa salad with sesame ginger dressing in a bowl with a fork.

I love making this over the weekend and packing it in meal prep containers for lunch. If you make this for dinner it pairs nicely with teriyaki tempeh lettuce wraps or vegan macaroni and cheese! 

Jump to:
  • Why You'll Love This Recipe
  • Ingredient Notes
  • Substitutions and Variations
  • Step By Step Instructions
  • Tips & Tricks
  • Storing & Freezing
  • Frequently Asked Questions
  • More Recipes You'll Love
  • Did you try this recipe?
  • Easy Edamame Quinoa Salad with Sesame Ginger Dressing

Why You'll Love This Recipe

  • This healthy vegetarian salad can be made in 30 minutes or less! It’s perfect for a quick lunch or dinner.
  • Edamame quinoa salad is vegan/vegetarian. It’s packed full of healthy, fresh ingredients. Quinoa is a good source of plant based protein and fiber!
  • The vegan sesame ginger dressing is addicting and delicious!
  • Double the recipe and bring this to your next party!

Ingredient Notes

Labeled ingredients for edamame quinoa salad.
  • Quinoa - You can use white, red, black or tri-colored quinoa!
  • Vegetable broth or water - I like to use veggie broth to cook the quinoa. I think it adds a nice flavor to the quinoa.
  • Edamame - you can use frozen or fresh. Make sure to thaw it before adding it to the salad.
  • Red bell pepper - I think red adds a nice pop of color but you may use orange, yellow or green bell peppers as well!
  • Red cabbage - Again I love the pop of purple color, but you can substitute in green cabbage as well.
  • Cucumber - use whatever kind of cucumber you can find! I usually go for an English cucumber. You can also use zucchini to mix it up a bit!
  • Sesame Ginger Dressing - you will need seasoned rice vinegar, reduced sodium soy sauce, freshly grated ginger and sesame oil.
  • Optional toppings: toasted sesame seeds and sliced scallions!

Substitutions and Variations

  • Gluten free - use tamari instead of soy sauce
  • More veggies - try using zucchini instead of cucumbers, or add in other favorites!
  • Sweet - try adding fresh mango cubes. Mango pairs nicely with asian inspired flavors and will go well with the sesame ginger dressing!
  • Spicy - add fresh jalapenos to the salad. You can also add a bit of sriracha to the dressing!

Step By Step Instructions

Cooked quinoa in a medium saucepan.

Cook the quinoa in vegetable broth according to the package directions. While the quinoa is cooking, chop up the veggies.

Sesame ginger dressing in a small grey bowl.

In a small bow or jar, mix together the seasoned rice vinegar, reduced-sodium soy sauce, ginger and sesame oil. Set aside.

A hand massaging a bunch of shredded red cabbage over a bowl.

Add the shredded cabbage to a large bowl. Sprinkle with ¼ teaspoon of salt and using your hands massage the cabbage until it starts to soften and wilt. Make sure to drain any excess water.

A bowl of quinoa, red cabbage, edamame, red peppers and cucumber.

Combine the cooked quinoa, edamame, red pepper, red cabbage, cucumber and sesame ginger dressing in a large bowl. Mix well and top with toasted sesame seeds. Enjoy!

Tips & Tricks

I recommend cooking the quinoa in vegetable broth instead of water for maximum flavor. No worries if you don’t have veggie broth; water will be just fine!

Always use fresh ginger instead of pre-cut, bottled ginger. I like to buy fresh ginger and store it in the freezer (a tip from my mom). That way it stays fresh and you always have it on hand. I also think it’s easier to grate when it’s frozen.

Prep out containers or jars for each day of week so you have an easy grab and go lunch!

Storing & Freezing

Store the quinoa salad in an airtight container in the fridge for up to 5 days. There is no need to reheat it; I actually recommend eating this edamame quinoa salad cold or at room temperature.

I do not recommend freezing this dish.

Edamame quinoa salad mixed together in a bowl.

Frequently Asked Questions

Is quinoa salad better hot or cold?

Quinoa salads can typically be enjoyed hot or cold, however this edamame quinoa salad is better cold or at room temperature. 

Where is quinoa located in the grocery store?

Quinoa is often located in the international aisle near rice and grains.

Can I freeze quinoa salad?

I do not recommend freezing this particular quinoa salad. 

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Easy edamame quinoa salad with sesame ginger dressing in a bowl.

Easy Edamame Quinoa Salad with Sesame Ginger Dressing

Emily Toshiko
Edamame quinoa salad with sesame ginger dressing can be made in just 30 minutes! It’s simple, quick and easy to make. The asian inspired flavors are out of this world delicious!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 20 minutes mins
Course Main Dish, Salad
Cuisine Asian American
Servings 4 to 6 servings
Calories 249 kcal

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cups vegetable broth or water
  • 1 cup edamame
  • 1 red bell pepper diced
  • 1 cup red cabbage thinly sliced
  • 1 cup cucumber diced
  • ¼ teaspoon salt
  • 1 tablespoon sesame seeds toasted (optional)
  • 3 green onions thinly sliced (optional)

For the Sesame Ginger Dressing:

  • ¼ cup seasoned rice vinegar
  • 1 teaspoon reduced-sodium soy sauce
  • 1 teaspoon ginger freshly grated
  • ½ teaspoon sesame oil

Instructions
 

  • Cook the quinoa according to package directions in vegetable broth or water.
  • Make the dressing while the quinoa cooks. Mix the seasoned rice vinegar, reduced-sodium soy sauce, ginger and sesame oil in a bowl or jar. Thoroughly whisk or shake to combine.
  • Massage the cabbage with ¼ teaspoon salt until it starts to soften and wilt. Drain any excess water.
  • Add the cooked quinoa, edamame, red pepper, red cabbage, cucumber, and sesame ginger dressing in a large bowl. Mix well. Top with toasted sesame seeds and green onions. Enjoy!

Notes

  • Cook the quinoa in vegetable broth for maximum flavor. If you don’t have vegetable broth, water is fine- it will still taste delicious!
  • Freshly sliced mango would add a nice bite of sweetness. 
  • Store any unused ginger in the freezer!
Serving: 1cupCalories: 249kcalCarbohydrates: 39gProtein: 11gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 672mgPotassium: 609mgFiber: 6gSugar: 5gVitamin A: 1550IUVitamin C: 54mgCalcium: 95mgIron: 4mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Tried this recipe?Leave a comment below and tag @toshistable on social!

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Comments

  1. Patricia Sussmann says

    July 15, 2024 at 8:53 pm

    5 stars
    A perfect summer meal for the hot weather we’ve been having. It was absolutely delicious and nutritious to boot! Will be added to my summer rotation. Thank you for t the great recipes!

    Reply
    • Emily Toshiko says

      July 16, 2024 at 6:39 am

      Thank you so much for the review! I'm so happy you enjoyed it. I agree, it is great for the hot summer months! 🙂

      Reply
  2. Tim says

    May 01, 2024 at 1:26 pm

    Still looking for the nutritional information at the bottom of the page. 😉

    Reply
    • Emily Toshiko says

      May 02, 2024 at 7:45 am

      Hi Tim, thank you so much for letting me know! I updated the post so the nutritional facts should now be displaced when you click the drop down on the recipe card. Please note the nutritional values are estimated and accuracy is not guaranteed. For more information on how nutrition facts are calculated on my website please refer to this article https://help.bootstrapped.ventures/article/21-nutrition-facts-calculation . Thanks again for reaching out!

      Reply
  3. Cathy says

    July 12, 2022 at 6:59 pm

    5 stars
    I made this tonight, and it was a perfect salad for a summer night! Delicious and healthy! Love the dressing and all the veggies!

    Reply
    • Emily Toshiko says

      July 17, 2022 at 1:33 pm

      Thank you! I'm happy you enjoyed it! I love all of the colorful veggies. 🙂

      Reply
  4. Em says

    May 08, 2022 at 3:22 pm

    5 stars
    Love this for meal prep!

    Reply
    • Adele says

      July 01, 2022 at 3:04 pm

      This sounds perfect for a hot summer day! I’m going to try it soon!

      Reply
      • Emily Toshiko says

        July 02, 2022 at 11:43 am

        Yay! Thanks! I bet you'll love it! 🙂

        Reply

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Emily Toshiko Brackett from Toshi's Table standing in the kitchen holding a glass of red wine.

Hi, I'm Emily!

Welcome to my table! I enjoy creating colorful, tasty recipes that inspire you to eat more veggies. While I don't claim to be vegan or vegetarian, I find that I feel my best when eating a plant forward diet. Give one of these recipes a try, I dare you!

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