Edamame Quinoa Salad

A quinoa veggie bowl with edamame with a serving spoon in it

4.80 from 5 votes

A simple edamame salad recipe for your dinner/lunch. This quinoa veggies bowl is loaded with fresh herbs and bright lemony dressing and finished off in a Mediterranean style.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Side Dish

Cuisine: Mediterranean

Diet: Halal, Vegetarian

Servings:

Calories: 233kcal

Author: Amira

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 uncooked quinoa , any color.
2 cups water.

For the edamame:

1 frozen shelled edamame (12oz/340g)
¼ cup water.

The vegetable mix:

1 red bell pepper chopped.
1 small red onion , finely chopped.
1 cup grape tomatoes , 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.

Video

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.

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Nutrition