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!
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 as an appetizer!
Why You'll Love This Recipe
- This quinoa 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!
- 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!
Step By Step Instructions
Cook the quinoa in vegetable broth according to the package directions. While the quinoa is cooking, chop up the veggies.
In a small bow or jar, mix together the seasoned rice vinegar, reduced-sodium soy sauce, ginger and sesame oil. Set aside.
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.
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!
Substitutions and Variations
Try substituting your favorite vegetables into this dish! One of my fun substitutions is using zucchini in place of cucumber!
Gluten free - use tamari instead of soy sauce to keep this gluten free!
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!
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.
Frequently Asked Questions
Quinoa salads can typically be enjoyed hot or cold, however this edamame quinoa salad is better cold or at room temperature.
This particular quinoa salad has 154 calories per serving. Make sure to check out the nutrition label at the bottom of the page for more information.
Quinoa is often located in the international aisle near rice and grains.
I do not recommend freezing this particular quinoa salad.
Other Recipes You'll Love
Sheet pan sweet potatoes and black bean bowls is another healthy easy meal that comes together in just 30 minutes!
This blueberry lemon drop martini pairs nicely with the asian inspired flavors of this dish.Print
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!
- 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 tsp salt
- 1 tbsp sesame seeds, toasted (optional)
- 3 green onions, sliced (optional)
For the dressing:
- ¼ cup seasoned rice vinegar
- 1 tsp reduced-sodium soy sauce
- 1 tsp ginger, freshly grated
- ½ tsp sesame oil
- 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!
- 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!
Keywords: edamame quinoa salad, sesame ginger dressing