Edamame and Quinoa Salad (Printable Version)

Vibrant quinoa bowl with edamame, fresh vegetables, and zesty citrus dressing

# What You'll Need:

→ Grains and Legumes

01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1 cup shelled edamame, fresh or frozen

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 red bell pepper, diced
06 - 1/2 cucumber, diced
07 - 1/4 red onion, finely chopped
08 - 2 tablespoons fresh parsley, chopped
09 - 2 tablespoons fresh mint, chopped

→ Dressing

10 - 3 tablespoons olive oil
11 - 2 tablespoons lemon juice
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

# Directions:

01 - Combine quinoa and water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender. Remove from heat and allow to cool completely.
02 - Bring water to a boil in a small pot. Add edamame and cook for 3-4 minutes or according to package instructions. Drain thoroughly and set aside to cool.
03 - In a large mixing bowl, combine cooled quinoa, cooled edamame, cherry tomatoes, red bell pepper, cucumber, red onion, parsley, and mint.
04 - In a small bowl, whisk together olive oil, lemon juice, rice vinegar, Dijon mustard, salt, and black pepper until emulsified and well combined.
05 - Pour prepared dressing over salad and toss gently to coat all ingredients evenly. Taste and adjust seasoning as needed.
06 - Serve salad chilled or at room temperature. For optimal flavor, refrigerate for at least 30 minutes before serving.

# Expert Hints:

01 -
  • It actually tastes better the next day, so meal prep becomes something you look forward to instead of dread.
  • Protein-packed enough to keep you full but light enough you won't feel weighed down by 3 p.m.
  • Every ingredient is forgiving—swap what you have, adjust the herbs, make it your own.
02 -
  • Rinsing the quinoa isn't optional—it removes a coating that tastes soapy, and once you know this, you'll always do it.
  • Don't dress the salad more than a few hours ahead unless you like it soft; the acids will break down the vegetables and change the texture.
03 -
  • Buy pre-shelled edamame if they're available in your store—shelling them by hand takes forever and is honestly a thing nobody needs to do anymore.
  • This salad lives in the refrigerator for up to four days, making it your secret weapon for days when you didn't plan ahead but still want to eat something real.
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