Loving the crunch and sesame ginger flavors of this quinoa salad with edamame! A great option for a potluck since this recipe makes a big batch to serve a crowd, or enjoy over a few days with tips on storing. This oil-free, gluten-free recipe is vegan, full of plant-based whole foods. A satisfying way to eat more plants!
When I created the Roasted Sesame Dressing recipe, I knew I wanted to pair it with a salad that included edamame. Ginger and sesame are a great fit with the texture and flavor of edamame, the whole form of soy. Adding quinoa, the salad becomes a really hearty main dish all on its own.
This salad recipe is designed to be flexible enough so that it can serve a small crowd as a side dish or a family of four as a main with leftovers. There are tips included for keeping the ingredients fresh over a few days.
Just simple beautiful ingredients are needed for this salad.
Edamame: Most readily available in the frozen section of the grocery store. Choose the shelled option, if available (otherwise, you will want to remove them from the shells after cooking). Note that there is a range 12-16 ounces, since the package size can vary.
While edamame is the star in this recipe, you could use chopped, prepared tofu instead and still love this salad. Try the crispy tofu in this recipe.
Quinoa: Any color can be used. It can be helpful to cook the quinoa in advance and store in a refrigerated sealed container until ready to assemble the salad.
Filtered water: For cooking the quinoa and edamame, plus the dressing.
Cabbage: Any can be used. I prefer savoy or napa cabbage for this recipe.
Onion: A sweet onion or red onion, or shallot.
Cucumber: One large cucumber, with or without seeds.
Bell pepper: Any color you'd like.
Basil: We will be using the leaves whole.
Mint: Whole mint leaves.
I prefer the basil and mint combo; if you only have one just double up on it and this salad will still be great.
Lettuce: Butter or romaine are nice here, though any could be used. It also can be omitted if you'd prefer just the crisp cabbage.
Ginger powder: Adding a bit of flavor to the quinoa, optional.
Garlic granules: Dry minced works, too. Adding a bit of flavor to the quinoa, optional.
Roasted Sesame Dressing ingredients:
Sesame seeds, ginger, garlic, lime, tamari, maple syrup, miso paste, hot sauce, and additional filtered water will be needed.
See recipe cards for quantities.
The following kitchen tools are needed for this recipe:
Medium-sized pot with a lid and stove burner.
Small pan or baking sheet and oven.
Cutting board and sharp knife, like a chef's knife.
Measuring cups and spoons, including liquid measuring cup.
The steps here are easy to accomplish and don't take a crazy amount of time. This recipe can be accomplished in about 30 minutes, even with a number of steps. Veg prep can be going on while the quinoa and edamame cook, which helps save time.
Boil the frozen edamame for a few minutes.
Cook the quinoa with ginger powder and garlic granules (just 15 minutes of cook time).
Slice and chop the cabbage, cucumber, onion, and bell pepper.
Make the dressing by roasting or toasting the sesame seeds and blending all the ingredients.
Gather your prepped ingredients.
Toss everything together with the dressing (except the fresh herbs), then place in a large serving bowl or platter and scatter the herbs on top.
Tip for salad to be served later: Wait to add the lettuce and herbs until just before serving. They can wilt in leftovers and the dressing can contribute to this issue. Store the lettuce, herbs, and dressing separately in the fridge and add them when ready to consume.
Serving and Storing
For a crowd: Serve all the salad in a large bowl or platter, scattering the fresh herbs on top.
If planning leftovers, store the estimated leftover amount of the salad mixture (without dressing, lettuce, or fresh herbs) in a refrigerated sealed container. Store dressing, lettuce, and fresh herbs for the leftovers in separate refrigerated sealed containers until ready to serve. This will help ingredients stay fresh.
For immediate consumption: Toss in the appropriate amount of lettuce and dressing with the combined salad ingredients. Then, place the mixture in a large serving bowl or platter. Finally, scatter the fresh herbs on top, along with any other toppings you'd like.
Consume within a few days.
It's important to remove the pod that edamame comes in. We just want to eat the beans inside. Typically, you can purchase a shelled version in the frozen section of the grocery store. Some stores have it ready to eat in the deli or salad bar, either in pods or out. If you can only find edamame that is in the pod, remove the pod after boiling and use the beans inside for recipes like this one. Note that if you purchase edamame with pods, the weight estimated on the package includes the pod.
With vegetables! So, tossed in a salad or soup is ideal.
Add spices! In this recipe, we're adding powdered ginger and garlic granules.
Looking for more salad recipes? Try these:
The dressing for this recipe is here, along with some tasty drinks that pair well:
Quinoa Salad with Edamame Recipe
- medium pot with lid
- burner on stove
- small pan or baking sheet and oven
- cutting board and sharp knife
- measuring cups and spoons including liquid measuring cup
- 1 cup quinoa dry
- 1 teaspoon ginger powder
- 1 teaspoon garlic granules or dry minced or powdered
- 2 cups filtered water
- 14 oz edamame shelled, frozen (12-16 oz)
- ½ savoy cabbage or napa, medium
- 1 red onion small-medium
- 1 cucumber medium
- 1 bell pepper medium
Add just before eating:
- ¼ cup basil and/or mint leaves
- 10 oz lettuce such as butter, romaine; optional
- 2 Roasted Sesame Dressing (double batch)
- sesame seeds natural or black
- scallions sliced
- edible flowers
- additional herbs such as lemon balm, additional mint or basil.
- Cook the edamame. Boil the frozen edamame in a medium pot of water for about 5 minutes until tender, then drain and rinse with cold water to stop the cooking process. Set the pot aside to cook the quinoa.If making in advance: Once cooled, place in a refrigerated sealed container.
- Cook the quinoa. Rinse the quinoa in a strainer. Add the quinoa, ginger powder, garlic granules, and filtered water to the pot and bring to a boil. Reduce to a covered simmer for 15 minutes. Remove from the heat and remove the lid, fluff with a fork, and set aside. If making in advance: Once cooled, place in a refrigerated sealed container.
- Prep veggies. After washing veggies, slice the cabbage and chop the onion, cucumber and bell pepper, removing any seeds first, if desired. Prep lettuce and herbs (basil/mint) just before serving, removing herb leaves from stems.
- Make dressing. Roast /toast the sesame seeds and blend ingredients (see recipe for details).
- Combine ingredients. Combine all ingredients except the dressing, lettuce, and fresh herbs (basil/mint) in a large bowl.
- Serve and store. If planning leftovers, store the estimated leftover amount of the salad mixture (without dressing, lettuce, or fresh herbs) in a refrigerated sealed container. Store dressing, lettuce, and fresh herbs for the leftovers in separate refrigerated sealed containers until ready to serve. This will help ingredients stay fresh.For the portion to be eaten immediately, toss in the appropriate amount of lettuce and dressing with the combined salad ingredients. Then, place the mixture in a serving bowl or platter. Finally, scatter the fresh herbs on top, along with any other toppings you'd like. Consume within a few days.