This Quinoa Edamame Salad recipe offers a delicious blend of protein rich quinoa and edamame with a variety of other fresh vegetables creating a satisfying and nourishing dish you’ll come back to again and again.
This blog post and recipe is sponsored by Success Rice. As always, all thoughts and opinions are my own. Thank you so much for supporting brands that make A Paige Of Positivity possible.
Table of Contents
About this Easy Quinoa Salad
Next time you’re in a food rut, you’ve got to try this amazing Healthy Edamame Quinoa salad. It has a unique combination of textures and flavors thanks to a variety of super foods including crunchy vegetables like red or green cabbage, carrots, and edamame as well as quinoa as our tiny seed power house and some slivered almonds for the perfect crunch.
This is the perfect make ahead salad for meal prep to enjoy throughout the week. It holds up great in the fridge multiple days in a row, and continues to get better as the flavors marinate. It’s also great if you follow a plant-based diet because it is a completely vegan salad!
And if you’re look for more grain salads, also try this Strawberry Quinoa Salad, this Italian Chopped Quinoa Salad, or this Couscous Green Goddess Salad that I think you’ll love, too!
Recipe Ingredients
- Quinoa - A complete protein also high in dietary fiber that bulks up our Italian salad. I used Success Boil-in-Bag Tri-Color Quinoa which is one of my favorite ways to make quinoa because it comes out perfect every time!
- Edamame - I usually find mine in the frozen section of the grocery store, but I know some stores like Trader Joe's have fresh edamame in the produce section, too.
- Veggies - This recipe also includes cabbage and carrots.
- Dressing - A light vinaigrette goes perfectly with this salad. I used Garlic Expressions Classic Vinaigrette
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
There are so many easy ways to switch up this tasty salad. Try:
- Veggies - Red bell pepper, cherry tomatoes, cucumber, and green onion are a few others that go fabulously in this healthy salad. This recipe also welcomes all of the fresh herbs like basil, parsley, or fresh cilantro if you have any on hand.
- Grain - Swap the cooked quinoa for brown rice, white rice, lentils, couscous, farro, or really any whole grains you’ve got!
- Salad Dressing - I’ve also made this dish with a yummy peanut sauce made from peanut butter, rice vinegar, soy sauce, and a little lime juice. So tasty!
How to Make This Recipe
1. Start by preparing Success Boil-in-Bag Tri-Color Quinoa according to box instructions.
2. While the quinoa is cooking, use a vegetable chopper to finely dice carrots. Prepare edamame according to box instructions and finely slice the green onion, cabbage and avocado. Set aside until needed.
3. Optional: Heat a small skillet to medium heat with the olive oil. Add the almonds into the skillet and toss around until they’re golden (2-3 minutes).
4. Once the Success Boil-in-Bag Tri-Color Quinoa is cooked and cooled, add it to a large bowl with the cabbage. Toss it with ¼ cup dressing and massage until cabbage is softened.
5. Add the diced carrots, cooked edamame, green onions, avocado, and toasted almonds to the bowl.
6. Toss the salad together and add more dressing if desired. Serve chilled and enjoy!
Expert Tips
- For easy slicing, cut your cabbage into 6-8 pieces and pulse a few times for instant shredded cabbage!
- Use Success Rice Boil-in-Bag Tri-Color Quinoa for perfectly fluffy quinoa every time!
- Toast your almonds on a hot skillet for 2-3 minutes or until golden to really elevate the flavors in this salad.
Recipe FAQs
This is the perfect salad to keep stored for multiple days. Just add to an airtight container and pop in the fridge for up to 5 days. I like adding to serving size containers for easy grab and go lunches throughout the week.
I am satisfied with this delicious salad all by itself as a refreshing lunch thanks to the plant protein packed in by both the quinoa and the edamame beans, but if you want to bulk it up a bit for a weeknight dinner, I suggest adding a non plant-based protein like grilled shrimp, salmon or chicken on top to take it from side dish to main dish. Add a little bit of extra dressing on top, too.
As is, this salad is gluten free, dairy free, vegetarian, vegan, and soy free. To make it nut free, swap the almonds for sesame seeds, pumpkin seeds or just leave them out altogether.
More Recipes You'll Love
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Recipe
Quinoa Edamame Salad Recipe {Vegan}
Equipment
- Mixing Bowl
- Sauce pot
- knife & cutting board
- vegetable chopper , optional
Ingredients
- 2 bags Success Boil-in-Bag Tri-Color Quinoa, ~3 cups cooked
- 1 cup purple cabbage, shredded
- 1½ cups carrots, diced or shredded
- 12 oz edamame, 1 bag, frozen
- ½ cup slivered almonds
- ⅓ cup diced green onion
- 1 avocado
- 1 tsp olive oil
- ¼ - ½ cup Garlic Expression Classic Vinaigrette
Instructions
- Start by preparing Success Boil-in-Bag Tri-Color Quinoa according to box instructions.
- While the quinoa is cooking, use a vegetable chopper (or knife) to finely dice carrots. Prepare edamame according to package instructions and finely slice green onion, cabbage and avocado.
- Optional: Heat a small skillet to medium heat with the olive oil. Add the almonds into the skillet and toss around until they’re golden (2-3 minutes). It really elevates the salad!
- Once the Success Boil-in-Bag Tri-Color Quinoa is cooked and cooled, add it to a large bowl with the cabbage. Toss it with ¼ cup dressing and massage until cabbage is softened.
- Add the diced carrots, cooked edamame, green onions, avocado, and toasted almonds to the bowl.
- Toss the salad together and add more dressing if desired. Serve chilled and enjoy!
Nutrition
Video
Notes
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I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Sydney Van Acker says
the easiest, tastiest salad EVAAA
Courtney Paige says
This is SO tasty! my cousins love when I make this for them!