Edamame healthy salad is packed with plant-based protein and delicious crisp veggies. Bright colored quinoa bowl of superfoods, fresh herbs topped with feta cheese, pine nuts, and dressed in a delightful lemony, salty dressing.
Next time try this Mediterranean chickpea salad.
This tasty salad can be a meal by itself or served as a side dish with grilled chicken or perhaps some tawook skewers. Warm or cold it is very good both ways. Make it tonight for a week-long easy homemade lunch.
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❤️ Why You'll Love It
- From start to finish, the full recipe is ready in few minutes!
- Very versatile and easy to adapt to your liking.
- One of those classic recipes that never gets old.
- Perfect make-ahead lunch for those warm summer days.
This salad is filling and healthy. Comes together in minutes drizzled in a tasty lemony dressing with a hint of sweetness. Feel free to use a pinch of sugar instead of honey for a vegan salad.
📝 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
🥄 Instructions
- In a small bowl or jar add dressing ingredients put the lid on, shake well to combine. Set aside until you are done cooking other ingredients.
- In a microwave safe large bowl, add shelled edamame beans, water and microwave for 4-5 minutes. Drain excess water.
- In a saucepan over medium heat add quinoa and water, bring to a boil, then reduce heat and cover until cooked. Cool completely.
- In a deep bowl add cooked quinoa, edamame, bell pepper, tomatoes, cilantro and parsley.
- Pour the dressing over and toss well.
🧺 Storage
Great to prep ahead of time, this simple quinoa salad recipe should be stored in an airtight container or covered with plastic wrap and put in the fridge for 3-5 days.
👩🍳 Variations
This salad is very forgiving and I am just giving you the ingredients in grams as a guideline so feel free to play a bit with the ingredients.
- Add canned tuna or chicken.
- Mix in some hard boiled eggs.
- Add in a can of chickpeas or any beans you like.
- Use green onions, dill or chop up some dill pickle for a tangy taste.
- Use lemon or lime juice.
📣 Related Recipes
- This fresh beet and carrot salad is loaded with bright flavors and earthy herbs.
- Egyptian salad or salata baladi is one you do not want to miss.
- Easy white bean salad with delicious homemade dressings and lots of fresh crisp vegetables.
- These delicious Mediterranean roasted vegetables are perfect as an appetizer or side dish. They're also great on top of pasta or rice.
- Keto Greek Salad is an easy to make impressive dish to serve at a dinner party. Loaded with healthy, fresh vegetables, tangy dressing and scrumptious feta cheese.
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Edamame Quinoa Salad
Ingredients
For the dressing:
- 1 garlic clove minced.
- 4 Tablespoon olive oil.
- 3 Tablespoons lemon juice. Juice of one lemon.
- 2 teaspoon honey.
- 1 teaspoon yellow mustard.
- 1 Tablespoon lemon zest zest of 1 lemon.
- 2 teaspoon salt or to taste.
- ½ teaspoon black pepper.
- 1-2 teaspoon dry mint.
For cooking quinoa:
- 1 cup (90g) uncooked quinoa, any color.
- 2 cups water.
For the edamame:
- 1 (12oz/340g) frozen edamame, shelled.
- ¼ cup water.
The vegetable mix:
- 1 red bell pepper chopped.
- 1 small 115g red onion, finely chopped.
- 1 cup (149g) cherry tomato, halved.
- ¼ cup parsley leaves chopped.
- ¼ cup cilantro leaves chopped.
Optional for garnish: use any or all
- ⅓ cup toasted pine nuts.
- ½ cup Crumbled feta. Note2
- ½ cup sliced Kalamata olives. Note2
Instructions
Make the dressing:
- In a jar add dressing ingredients put the lid on and shake well to combine. Set aside until you are done cooking the other ingredients.
Make the quinoa:
- Put quinoa in a fine mesh strainer and rinse under running cold water. Drain well.
- In a saucepan over medium heat add quinoa and water then bring to a boil.
- Cover and reduce heat, let it simmer for 12-15 minutes or until water is absorbed.
- Let it rest for 5 minutes then fluff with a fork.
- Set aside and cool completely.
Make the edamame:
- In a microwave safe bowl, add edamame, water and microwave for 4-5 minutes.
- Drain excess water.
Assemble the salad:
- In a deep bowl add quinoa, edamame, bell pepper, tomatoes, cilantro and parsley.
- Pour the dressing over and toss well.
- Garnish with toasted pine nuts, crumbled feta and/or olives.
Notes
- I've enjoyed this salad more with a heaping Tablespoon of dried mint but I know some of you might find it overwhelming so it is to taste.
- Please note that the addition of feta cheese and/or olives will add saltiness to the salad so adjust accordingly.
- Storage: Great to prep ahead of time, this simple quinoa salad recipe should be stored in an airtight container or covered with plastic wrap and put in the fridge for 3-5 days.
- Variations: This salad is very forgiving and I am just giving you the ingredients in grams as a guideline so feel free to play a bit with the ingredients.Add canned tuna or chicken. Mix in some hard boiled eggs. Add in a can of chickpeas or any beans you like. Use green onions, dill or chop up some dill pickle for a tangy taste.
Nutrition
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First published December, 2020 . Last updated July 11, 2022 with important tips, clear step by step instructions and readability.
ehab
nice iam arabian 🙂