Quinoa Edamame Salad is a vibrant dish that combines delightful textures and fresh, zesty flavors. Imagine biting into a rainbow of colors, with each ingredient bringing its own unique twist to the party. nutrient-packed energy balls.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- What can I substitute for quinoa in this salad?
- Can I make this salad ahead of time?
- Is this recipe vegan-friendly?
- 📖 Recipe Card
This salad isn’t just your average side dish; it’s perfect for summer barbecues or as a light lunch. The crunch of edamame against the fluffy quinoa will have your taste buds dancing with joy! For more inspiration, check out this Honey Garlic Butter Roasted Carrots recipe.
[info_box title=”Why You’ll Love This Recipe”] This Quinoa Edamame Salad is super easy to whip up, making it perfect for busy weeknights. The flavor profile is bright and refreshing, ensuring every bite bursts with taste. Visually stunning, it’s sure to impress guests at any gathering. Plus, it’s versatile enough to be served as a side or main dish! [/info_box]
I remember the first time I made this salad for a family picnic. My cousin took one bite and declared it “the best thing since sliced bread”—and honestly, who doesn’t want that kind of praise? zucchini bread for a sweet pairing.
Essential Ingredients
Here’s what you’ll need to make this delicious dish: delicious eggplant caponata.
Quinoa: Use tri-color quinoa for added visual appeal and nutty flavor; rinse thoroughly before cooking.
Edamame: Choose shelled edamame for convenience; they’re packed with protein and add a lovely green hue.
Cherry Tomatoes: Opt for ripe cherry tomatoes; they burst with sweetness and provide a vibrant red contrast. sweet cornbread poppers.
Cucumber: Select firm cucumbers for crunch; peeling is optional based on your texture preference.
Red Onion: Finely dice red onion for a subtle sharpness; soak in cold water if you want to mellow the flavor.
Fresh Cilantro: Fresh cilantro adds an aromatic touch; feel free to substitute with parsley if you’re not a fan.
Lemon Juice: Freshly squeezed lemon juice brightens the flavors; bottled juice simply won’t cut it here.
Olive Oil: Use high-quality extra virgin olive oil for richness; it enhances the salad’s overall mouthfeel.
Salt and Pepper: Season generously but taste as you go; these staples elevate all the other flavors beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
**Cook the Quinoa**: Rinse 1 cup of quinoa under cold water until the water runs clear. In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil over medium heat, then reduce to low, cover with a lid, and simmer for about 15 minutes or until all water is absorbed.
**Prepare the Edamame**: While quinoa is cooking, bring another pot of water to boil. Add 1 cup of frozen edamame and cook for about 5 minutes until tender. Drain in a colander and rinse under cold water to stop the cooking process.
**Chop Your Veggies**: While waiting on your quinoa and edamame, chop 1 cup of cherry tomatoes in half and dice 1 cucumber finely. Also, finely chop about ¼ cup of red onion—remember my tip about soaking in cold water if you want milder onion flavor!
**Mix Everything Together**: In a large mixing bowl, combine cooked quinoa, drained edamame, chopped tomatoes, cucumber, red onion, and roughly chopped cilantro. Gently fluff everything together with a fork so that each component gets well-distributed.
**Dress It Up**: In a small bowl or jar, whisk together the juice of one lemon (about 3 tablespoons), 3 tablespoons of olive oil, salt, and pepper to taste. Drizzle this dressing over your salad mixture and toss gently until everything is coated beautifully.
**Chill Before Serving**: For optimal flavor melding, cover the salad with plastic wrap or transfer it to an airtight container. Let it chill in the fridge for at least 30 minutes before serving—this allows all those flavors to dance together!
Now that you’ve whipped up this gorgeous Quinoa Edamame Salad, grab some friends or family members because sharing is caring! Enjoy every colorful bite! For more inspiration, check out this Cheesy Loaded Meatloaf Casserole recipe.
[info_box title=”You Must Know”] Quinoa Edamame Salad is not just nutritious; it’s a colorful delight that celebrates fresh flavors. Perfect for meal prep, it stays vibrant and tasty in the fridge, making it a go-to for busy weeknights or lunch boxes. [/info_box]
Perfecting the Cooking Process
Start by cooking the quinoa first while prepping your veggies and edamame. This sequence ensures everything is fresh and ready to mix together seamlessly.
Add Your Touch
Feel free to swap out edamame for chickpeas or add diced bell peppers for extra crunch. You can also experiment with dressings, like a tangy lemon vinaigrette!
Storing & Reheating
Store your Quinoa Edamame Salad in an airtight container for up to five days. Enjoy it cold straight from the fridge or at room temperature.
[info_box title=”Chef’s Helpful Tips”] Always rinse quinoa before cooking to remove bitterness. Use freshly squeezed lemon juice for maximum flavor impact. Don’t overcook edamame; they should remain slightly firm for that perfect texture. [/info_box]
Creating this salad always reminds me of summer picnics at my grandma’s house, where we’d all gather around delicious food and laughter.
FAQ
What can I substitute for quinoa in this salad?
Try using farro or couscous if you’re looking for an alternative grain.
Can I make this salad ahead of time?
Absolutely! It keeps well in the fridge for several days without losing its freshness.
Is this recipe vegan-friendly?
Yes, Quinoa Edamame Salad is entirely plant-based and perfect for vegans!
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Quinoa Edamame Salad
- Total Time: 30 minutes
- Yield: Serves 4
Description
Enjoy a vibrant Quinoa Edamame Salad that’s bursting with fresh flavors and delightful textures. This quick and easy recipe is perfect for summer gatherings or as a light lunch. With a mix of protein-packed edamame, fluffy quinoa, and crisp vegetables, every bite is a delicious celebration of health and taste. Impress your guests with its stunning presentation and refreshing taste!
Ingredients
- 1 cup tri-color quinoa
- 1 cup shelled edamame (frozen)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- ¼ cup red onion (finely diced)
- ¼ cup fresh cilantro (chopped)
- 3 tablespoons lemon juice (freshly squeezed)
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the quinoa by rinsing it under cold water until clear. In a saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until the water is absorbed.
- Meanwhile, bring another pot of water to boil. Add frozen edamame and cook for about 5 minutes until tender. Drain and rinse with cold water.
- Chop cherry tomatoes in half, dice cucumber, and finely chop red onion. Combine all vegetables in a large mixing bowl.
- Once quinoa has cooled, add it to the vegetable mixture along with chopped cilantro.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Drizzle over the salad and toss gently to coat.
- Chill for at least 30 minutes before serving to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 55mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
