Edamame and Quinoa Salad (Printable)

Protein-packed quinoa and edamame bowl with crisp vegetables and bright citrus flavors. Ready in under 40 minutes.

# What You 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, about 1 lemon
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

# Directions:

01 - In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat to a simmer, cover, and cook for 15 minutes until water is absorbed and quinoa is tender. Remove from heat and allow to cool completely.
02 - While quinoa cooks, bring a small pot of water to a boil. Add edamame and cook for 3 to 4 minutes or according to package instructions. Drain thoroughly and set aside to cool.
03 - In a large mixing bowl, combine cooled quinoa, 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 well combined and emulsified.
05 - Pour the dressing over the salad mixture and toss gently to ensure even coating. Adjust seasoning to taste with additional salt and pepper as needed.
06 - Serve the salad chilled or at room temperature as desired.

# Expert Advice:

01 -
  • It tastes even better the next day once the flavors mingle and settle into the quinoa.
  • You can prep everything in advance and assemble just before eating, making weekday lunches actually enjoyable.
  • The protein combo of edamame and quinoa keeps you genuinely satisfied, not just full for two hours.
02 -
  • Don't dress the salad too far in advance if you're using cucumber—it will release water and dilute the dressing over time, though waiting at least 30 minutes lets the flavors marry beautifully.
  • Toasted nuts or seeds transform this from a light side dish into a full meal, and they add texture that keeps every forkful interesting.
03 -
  • Taste your lemon juice before using it—some lemons are mealy or past their prime, and you need bright, fresh acidity for this dressing to sing.
  • If the salad sits overnight and tastes a touch flat the next day, a tiny squeeze of fresh lemon juice and a pinch more salt will bring everything back into focus instantly.
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