Save Experience a burst of freshness with this Edamame and Quinoa Salad, a vibrant and protein-rich dish that brings together fluffy grains and crisp garden vegetables. Whether you're preparing a healthy weekday lunch or looking for the perfect side dish for a weekend gathering, this salad delivers a perfect balance of texture and flavor with every bite.
Save The zesty citrus dressing, made with fresh lemon and rice vinegar, ties the ingredients together beautifully, creating a light yet satisfying meal that won't weigh you down. The addition of fresh parsley and mint adds an aromatic depth that elevates the simple grains into a gourmet experience.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup shelled edamame (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (about 1 lemon)
- 1 tablespoon rice vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1
- In a medium saucepan, combine quinoa and water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, or until the water is absorbed and quinoa is tender. Remove from heat and let cool.
- Step 2
- While the quinoa cooks, bring a small pot of water to a boil. Add edamame and cook for 3–4 minutes (or according to package instructions). Drain and set aside to cool.
- Step 3
- In a large bowl, combine cooled quinoa, edamame, cherry tomatoes, red bell pepper, cucumber, red onion, parsley, and mint.
- Step 4
- In a small bowl, whisk together olive oil, lemon juice, rice vinegar, Dijon mustard, salt, and pepper until well combined.
- Step 5
- Pour the dressing over the salad and toss gently to combine. Adjust seasoning to taste.
- Step 6
- Serve chilled or at room temperature.
Zusatztipps für die Zubereitung
To ensure the best texture, make sure the quinoa and edamame are completely cooled before mixing with the fresh vegetables to prevent them from softening. Rinsing the quinoa before cooking is essential to remove its natural bitter coating.
Varianten und Anpassungen
For an extra crunch, try adding 1/4 cup toasted sunflower seeds or sliced almonds. If you prefer a bit of heat, a pinch of chili flakes works wonders, and you can substitute lime juice for lemon for a different citrus profile.
Serviervorschläge
This salad is substantial enough to be a standalone meal, but it also pairs excellently with grilled chicken or tofu for added protein. It keeps well in the refrigerator, making it an ideal candidate for healthy meal prep.
Save Simple to prepare and incredibly nutritious, this Edamame and Quinoa Salad is a testament to how delicious healthy eating can be. Enjoy the refreshing blend of garden-fresh ingredients and protein-rich grains in every spoonful.
Common Questions
- → Can I make this ahead of time?
Yes, this dish actually improves after resting in the refrigerator for a few hours. The vegetables stay crisp and the flavors meld together beautifully.
- → How long does it keep in the refrigerator?
Stored in an airtight container, it stays fresh for 4-5 days. The quinoa absorbs the dressing nicely over time, so you may want to add a splash more citrus before serving leftovers.
- → Can I use frozen edamame?
Absolutely. Frozen edamame works perfectly—just boil according to package directions, usually 3-4 minutes. No need to thaw beforehand.
- → What can I substitute for quinoa?
Bulgur wheat, couscous, or farro make excellent alternatives. Adjust cooking times according to package instructions for your chosen grain.
- → Is this salad gluten-free?
Yes, when made with certified gluten-free quinoa. Always check labels on packaged ingredients to ensure they meet your dietary needs.
- → Can I add protein to make it a complete meal?
Grilled chicken, baked tofu, or shrimp pair wonderfully. For added crunch and protein, try toasted sunflower seeds, sliced almonds, or hemp hearts.