Save Last summer my neighbor brought over a massive bowl of this salad after I mentioned I was trying to eat more plant-based meals during the week. One bite and I completely forgot I was eating something healthy. The combination of fluffy quinoa, creamy edamame, and that bright citrus dressing somehow made everything taste indulgent instead of virtuous.
Ive started making a double batch every Sunday because my teenage son discovered he loves it in his lunchbox. Watching him actually choose quinoa over chips for school lunch felt like winning some kind of parenting lottery. Now he asks for the bright green bowl when he sees it on the counter.
Ingredients
- Quinoa: Rinse thoroughly under cold water to remove the bitter coating called saponin. This small step makes a huge difference in the final flavor.
- Edamame: Fresh or frozen both work perfectly. If using frozen, give them an extra minute in the boiling water.
- Cherry tomatoes: The sweet burst they provide balances beautifully against the tangy dressing. Heirloom varieties add gorgeous color too.
- Fresh herbs: The mint and parsley combination is nonnegotiable. They make the salad taste fresh and vibrant rather than just healthy.
- Citrus dressing: The rice vinegar adds a subtle sweetness that complements the sharp lemon juice perfectly.
Instructions
- Cook the quinoa:
- Rinse the quinoa under cold water until the water runs clear. Combine with water in a medium saucepan and bring to a boil. Cover reduce heat to low and simmer for 15 minutes until fluffy. Let it cool completely before mixing.
- Prepare the edamame:
- Boil a small pot of water and cook the edamame for 3 to 4 minutes. Drain well and let cool. You want them tender but not mushy.
- Chop all vegetables:
- Halve the cherry tomatoes and dice the bell pepper cucumber and red onion into small even pieces. Chop the fresh herbs and set everything aside.
- Make the dressing:
- Whisk together the olive oil lemon juice rice vinegar Dijon mustard salt and pepper until emulsified. The mixture should look creamy and thick.
- Combine everything:
- Gently toss the cooled quinoa edamame and all vegetables in a large bowl. Pour the dressing over top and fold until evenly coated.
- Season and serve:
- Taste and adjust salt or pepper if needed. Serve immediately or refrigerate for at least an hour to let flavors meld together.
Save This salad became my go-to contribution for every potluck and barbecue last season. People kept asking for the recipe and couldnt believe something so colorful came together so quickly.
Make It Your Own
The beauty of this salad is how forgiving it is. Ive swapped in diced mango when tomatoes were out of season and it was fantastic. Avocado adds wonderful creaminess though its best added right before serving.
Storage Solutions
This keeps beautifully in the refrigerator for three to four days. The vegetables stay crisp and the quinoa never gets mushy. I actually think it tastes better on day two when the dressing has fully penetrated every ingredient.
Serving Suggestions
Serve this alongside grilled fish or chicken for a complete light dinner. It also works perfectly stuffed into a whole wheat pita with some hummus for lunch. Sometimes I top it with a soft boiled egg for extra protein.
- Try adding crumbled feta or goat cheese if you eat dairy
- Toast sunflower seeds or pumpkin seeds for extra crunch on top
- A squeeze of fresh lime right before serving brightens everything up
Save Hope this becomes one of those recipes you turn to again and again. There is something deeply satisfying about eating something this colorful and knowing it is doing your body good.
Recipe FAQs
- → Can I make this ahead?
Absolutely. This bowl keeps well for 3-4 days when refrigerated in an airtight container. The flavors actually meld and improve after resting overnight.
- → What can I substitute for edamame?
Try shelled fava beans, chickpeas, or green peas. Each brings a similar protein content and slightly different texture profile.
- → Is this suitable for meal prep?
Yes, it's ideal for batch cooking. Prepare the entire dish, divide into containers, and refrigerate. Add toasted nuts or seeds just before serving to maintain crunch.
- → Can I use other grains?
Farro, bulgur, or brown rice work beautifully. Adjust cooking liquid and time according to package directions for your chosen grain.
- → How do I store leftovers?
Keep refrigerated in a sealed container for up to 4 days. Toss with a splash of fresh lemon juice before serving to revive the flavors.
- → Can I add protein?
Grilled chicken, baked tofu, or shrimp all pair wonderfully. The bowl already contains 11g protein per serving, making it satisfying on its own.