Go Back

Edamame Quinoa Salad

A vibrant and refreshing salad combining nutty quinoa, creamy edamame, and fresh vegetables, perfect for gatherings or meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa Rinsed
  • 2 cups water
  • 1 cup edamame (shelled) You can use frozen edamame
  • 1/2 cup red bell pepper (diced)
  • 1/2 cup cucumber (diced)
  • 1/4 cup red onion (finely chopped)
  • 1/4 cup fresh cilantro (chopped) Substitute with fresh parsley if preferred
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • to taste salt and pepper

Method
 

Preparation
  1. Rinse the quinoa under cold water to remove any bitterness.
  2. Combine the rinsed quinoa with water in a medium saucepan, bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed. Fluff with a fork and set aside to cool.
  3. Chop the red bell pepper, cucumber, and finely chop the red onion. Set aside in a large bowl.
  4. If using frozen edamame, cook according to package instructions, shell them, and add to the vegetable bowl.
Mixing
  1. Add the cooled quinoa to the bowl with the vegetables and edamame. Gently mix everything together.
  2. In a small bowl, whisk together olive oil and lemon juice. Pour the dressing over the quinoa mixture and season with salt and pepper to taste. Toss until well-coated.
  3. Sprinkle the freshly chopped cilantro on top before serving. Enjoy fresh or refrigerate for later!

Notes

This salad can be stored in an airtight container for 3 to 5 days in the fridge. It can also be frozen for up to a month. Best served cold or at room temperature.