Quinoa and Edamame Salad Recipe – A Refreshing Protein-Packed Meal

Difficulty:

1/5

Serves:

4 PEOPLE

Prep Time:

15 minutes

Quinoa and Edamame Salad Recipe

Looking for a vibrant, nutrient-packed salad that’s perfect for lunch, dinner, or meal prep? This Quinoa and Edamame Salad combines tender quinoa, protein-rich edamame, crisp veggies, and a zesty lemon-Dijon dressing to create a refreshing and satisfying dish. With a delightful mix of textures—chewy quinoa, crisp cucumber, sweet cherry tomatoes, and nutty edamame—this salad is more than just healthy; it’s bursting with flavor.

Whether you’re vegan, vegetarian, or just looking to incorporate more plant-based meals into your week, this salad delivers a balanced combination of protein, fiber, and fresh herbs. Quick to prepare and naturally gluten-free, it’s perfect for busy weekdays or as a colorful addition to a dinner table.

The Inspiration

Featured on Everyday Excellent with host Vanessa Gianfrancesco, this salad was inspired by the idea of creating a simple yet sophisticated plant-based dish that is both filling and refreshing. Quinoa is a versatile grain packed with protein and fiber, while edamame adds a subtle nuttiness and boosts the protein content. By combining fresh vegetables like cherry tomatoes, cucumbers, and carrots with a lemon-Dijon vinaigrette, the flavors remain bright and lively without overpowering the natural taste of the ingredients.

The addition of fresh herbs like parsley and dill elevates the salad, giving it a vibrant aroma and refreshing taste that pairs beautifully with the nutty quinoa and tender edamame. This recipe is also perfect for meal prep, as it holds up well in the fridge for a few days, making healthy eating easy and convenient.

Ingredients

1 (12 oz) bag frozen shelled edamame
1/3 cup uncooked quinoa
¾ cup vegetable stock
1 pint cherry tomatoes, halves
1 medium carrot, grated large
1 shallot, diced fine
1 medium cucumber, diced
1 bunch parsley, chopped
1 bunch dill, chopped
Zest and juice of 1 lemon
1 tbsp Dijon mustard
4 tbsp olive oil, divided
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste

Methods

Place quinoa in a fine mesh sieve and rinse under cold running water for at least 30 seconds. Transfer to a medium pot along with vegetable stock, 1 tbsp olive oil, garlic powder, onion powder, and a pinch of salt. Bring to a boil over high heat, then cover, adjust heat to low, and cook for 15 minutes. Take off heat and let sit for 5 minutes, then fluff with a fork.
Bring a large pot of water to a boil over high heat. Add the edamame and cook for 2 minutes. Drain and rinse under cold water to stop the cooking process.
Add the lemon juice and zest, Dijon, and 3 tbsp olive oil to a small bowl and whisk to combine.
Add the edamame, quinoa, carrot, shallot, tomatoes, cucumber, parsley, and dill to a mixing bowl. Pour over the dressing, season to taste with salt and plenty of pepper, and toss to combine.

Serving Suggestions

This Quinoa and Edamame Salad can be served immediately while the quinoa is slightly warm or chilled for a refreshing cold salad. It pairs beautifully with grilled tofu, roasted chicken, or even a side of crusty bread for a complete meal. For meal prep, store the salad in airtight containers in the refrigerator for up to 3 days. You can also add toppings like toasted almonds, pumpkin seeds, or avocado slices to enhance the texture and flavor.

For a vibrant lunchbox or picnic dish, pack the salad separately from the dressing and combine just before serving to keep the veggies crisp. Its colorful presentation with cherry tomatoes, carrot ribbons, and fresh herbs makes it ideal for entertaining or casual gatherings.

Final Thoughts

This Quinoa and Edamame Salad recipe is perfect for anyone searching for healthy, protein-packed, plant-based meals. Optimized with keywords like “quinoa salad,” “edamame salad,” “vegan salad,” and “healthy lunch recipes,” this recipe is easy to find for readers looking for gluten-free, vegetarian, or meal prep-friendly dishes.

The combination of superfoods—quinoa, edamame, and fresh herbs—makes this salad not only delicious but also nutrient-rich. Quick to prepare, flavorful, and versatile, it’s a recipe that works for weeknight dinners, work lunches, or summer gatherings. By following this guide, readers can recreate a refreshing, protein-packed, and herbaceous salad that supports a healthy lifestyle while delighting the taste buds.

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