This Quinoa and Edamame Salad with Ginger Tahini Dressing is packed with vegetables, protein, and delicious flavors. It’s easy to make and great for weekday lunches or paired with tofu for a healthy vegan dinner.
I’m back! It feels like we’ve had one virus after another, but I think we’re finally coming up for air. I apologize for missing the last meal plan; I couldn’t make it happen; but I’m here today with this delicious Quinoa and Edamame Salad with Ginger Tahini Dressing.
It’s just what my body needed, and I’ve been enjoying this hearty quinoa salad for lunch each day. This is one of those great recipes to which you can add almost any veggies you have on hand. I even added crisp apple at the last minute, which worked great.
Quinoa and Edamame Salad with Ginger Tahini Dressing Ingredients and Substitutions
- Quinoa – Quinoa is a great base grain for a salad. It’s mildly flavored and packed with nutrients. You can use any other grain or cauliflower rice for a lower-carb version.
- Edamame – I used a bag of frozen edamame that I quickly thawed in a colander under hot water. Be sure to get the pre-shelled edamame.
- Cabbage – I used thinly sliced green cabbage. Purple cabbage could be used instead of (or alongside) green cabbage.
- Kale – Kale is a nice, hearty green that can stand up to cabbage. I thinly sliced some curly kale, but Dino kale works great, too.
- Carrot – Spring is coming up along with carrot season, and carrots naturally go with this salad, adding some nice crunch.
- Red Onion – I love adding raw red onion to my salads, but you can use green onion alone if you don’t like that sharp flavor.
- Apple – The apple was a last-minute addition to this salad, but it worked! It adds a sweet crunch and goes well with the Asian-inspired flavors of this quinoa salad. You can also use pear or mandarin oranges. If you don’t love fruit in your salad, omit the apple.
- Fresh Herbs – I used parsley because that’s all I had in the house, but I recommend using cilantro and/or green onion and mint. Those flavors complement the salad well.
- Toasted Sesame Seeds – I love the taste of toasted sesame seeds, so I like to add a Tablespoon or two either mixed in at the end or to the top of my personal portion. You could also use toasted cashews or sliced almonds for a nutty crunch. Sesame sticks are great, too!
- Ginger Tahini Dressing – This easy dressing uses tahini, lime juice, tamari, vinegar, maple syrup, ginger, garlic, salt, and pepper. You can use an Asian-style store-bought dressing or peanut sauce instead of making your own.
Why Your Body Will Love This Quinoa Salad
- Protein – Quinoa and edamame are excellent protein sources vital for muscle health and satiety. Quinoa contains all 9 essential amino acids, making it a complete protein.
- Phytochemicals – Phytochemicals are found in plants and are particularly potent in colorful fruits and veggies like carrots, greens, and purple cabbage, helping protect cells from damage. They help prevent cancer, Alzheimer’s, and diabetes, reduce inflammation, support the heart and immune system, and regulate hormones. Quinoa is also an excellent source of phytochemicals.
- Digestive Health – Quinoa, cabbage, and edamame are all great sources of fiber. Fiber helps us feel full longer, smooths the digestive process, and carries toxins out of our systems.
How To Make Quinoa and Edamame Salad with Tahini Dressing
- Get your quinoa cooking. Rinse one cup of dry quinoa under cold water and then add to a small saucepan. Cover with two cups of water, place the lid on, and bring to a simmer. Once simmering, turn the heat all the way down and let it cook until all the water is gone, for 15-20 minutes. You can let your quinoa cool completely or use it immediately.
- Thinly slice your cabbage, kale, red onion, apple and carrots. I like to julienne longer, bite-sized pieces of cabbage, kale, onion, and apple. For the carrot, I used a vegetable peeler to peel thick peels off, and then I roughly chopped those up. Grated carrots are great, too. If using frozen edamame, you can quickly thaw under warm water for a few minutes.
- Make the tahini ginger dressing. Add all dressing ingredients to a small bowl and mix until combined. I didn’t end up having to thin mine out with any water, but if your tahini is particularly thick, you can add a couple of tablespoons of water to thin out your dressing. I like to taste the dressing and then adjust flavors as needed.
- Add the quinoa, edamame, cabbage, kale, red onion, carrot, apple, and fresh herbs to a large bowl. Pour the dressing over the salad and mix until everything is combined well. Add the toasted sesame seeds and mix again. Season with salt to taste.
Quinoa and Edamame Salad Frequently Asked Questions
- Is this recipe gluten-free? Yes! Just make sure to use gluten-free tamari in the dressing.
- Is this recipe vegan? Yes!
- Can I add extra vegetables? Of course! The amount of salad dressing is perfect for the ingredients in the recipes, so if you add a lot more veggies, you may want to make a little extra dressing.
- Is there a substitute for the tahini? You can use peanut butter or another almond butter of choice.
- Can I make this quinoa salad ahead of time? Yes, this salad is great for making ahead of time because it has hearty vegetables like cabbage and kale. Just make sure to store it in an airtight container in the refrigerator.
- Can I use a store-bought dressing? Of course, I would recommend a simple Asian-style dressing if you can find it.
- How long will this quinoa salad stay in the refrigerator? It should last 4-5 days if stored in an airtight container.
Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!
Looking For More Delicious Vegan Quinoa Recipes?
One Pot Coconut Curry Quinoa and Lentils
BBQ Black Bean and Quinoa Tacos
Sweet Potato Quinoa and Veggie Enchilada Bake
Print
Quinoa and Edamame Salad with Ginger Tahini Dressing
- Total Time: 30 minutes
- Yield: 6 1x
- Diet: Vegan
Description
This Quinoa and Edamame Salad with Ginger Tahini Dressing is packed with vegetables, protein and so many delicious flavors! It’s easy to make and great for weekday lunches or pair with some tofu for a healthy vegan dinner.
Ingredients
Scale
- 1 cup quinoa, dry
- 12 oz shelled edamame, about 2 cups
- 3 cups thinly sliced green cabbage
- 2–3 cups thinly sliced curly kale
- 1 1/2 cups grated carrot
- 1 large apple, cored and thinly sliced
- 1/2 medium red onion, thinly sliced
- 1/2 cup fresh herbs, such as cilantro, green onion or mint
- 1–2 tablespoons toasted sesame seeds
Ginger Tahini Dressing
- 1/2 cup tahini
- 1/4 cup fresh lime juice
- 2 1/2 tablespoons tamari, or soy sauce
- 1 tablespoon pure maple syrup
- 1 tablespoon rice wine vinegar, or white vinegar
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic, 1-2 cloves
- Salt and red pepper flakes, to taste
- Water for thinning out, if needed
Instructions
- Get your quinoa cooking. Rinse one cup dry quinoa under cold water and then add to a small saucepan. Cover with two cups of water, place the lid on, and bring to a simmer. Once simmering, turn the heat all the way down and let cook until all the water is gone, 15-20 minutes. You can let you quinoa cool completely or use immediately.
- Thinly slice your cabbage, kale, red onion, apple and carrots. I like to julienne longer, bite sized pieces of the cabbage, kale, onion and apple. For the carrot, I used a vegetable peeler to peel thick peels off and then I roughly chopped those up. Grated carrot is great too. If using frozen edamame, you can quickly thaw under warm water for a couple of minutes.
- Make the tahini ginger dressing. Add all dressing ingredients to a small bowl and mix until combined. I didn’t end up having to thin mine out with any water, but if your tahini is particularly thick you can add a couple of tablespoons of water to thin out your dressing. I like to give the dressing a taste and then adjust flavors, as needed.
- To a large bowl, add the quinoa, edamame, cabbage, kale, red onion, carrot, apple and fresh herbs. Pour the dressing over the salad and mix until everything is combined well. Add the toasted sesame seeds and mix again. Season with salt, to taste.
Notes
Lots of notes on how to store quinoa salad and ingredient substitutions in the post text!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Salad, Vegan
- Method: Stovetop
- Cuisine: Asian Inspired
Leave a Reply