Edamame Quinoa Salad

I created this protein-packed edamame quinoa salad as an easy and filling lunch to give me a boost of energy. Not only is it colorful and nutritious, it’s also full of refreshing and bright flavors that are easy to enjoy, as a main or a side. This quinoa salad is 100% vegan.

I’ve been making this edamame quinoa salad for years because it’s so easy and tasty and hits the spot whenever I want a really healthy meal. It’s a dish that’s very popular among plant based fitness enthusiasts because it’s so packed with protein and fiber. It’s one of those healthy meals that just feels good to eat because I know I am injecting my body with plenty of vitamins and nutrients. I also like that the flavors are simple yet strong enough and bright enough to make me want to eat more and more

This is a dish that can be served as lunch or dinner, and to your entire family because it’s not spicy, pungent, or unfamiliar in taste. If your kids don’t like vegetables, I recommend omitting the red onions and using carrots instead.

Ingredients

• Quinoa: White, red, or multi colored quinoa can be used for this recipe. The grains have a natural nuttiness that pair nicely with a tangy dressing. To learn more about quinoa, check out my post on how to cook quinoa.
• Chickpeas: Canned chickpeas have an earthy taste and gives the salad an additional protein boost.
• Shelled edamame beans: Bright green shelled edamame look beautiful in this salad and taste refreshing.
• Celery: Celery adds a little sweetness and bitterness as well as a satisfying crunch.
• Red bell pepper: Red bell pepper are crunchy and sweet and brighten up the salad with its vibrant red color.
• Baby spinach: I prefer using baby spinach because of the leaves more tender texture. But feel free to use regular spinach if already have some in your fridge.
• Cherry tomatoes: I’m using regular cherry tomatoes to add sweetness to the salad. But other types of mini tomatoes also work for this salad.
• Small red onion: Red onions are not as pungent as other onions which is why I like to use them. Also, for their subtle sweetness and beautiful purple color.
• Vinaigrette: A mix of white white vinegar, balsamic vinegar, extra virgin olive oil, and salt and pepper, for a tangy, salty, and slightly fruity taste.

How To Make This Quinoa Salad

1. Gather all of your ingredients and cooking tools.
2. Make your quinoa according to the directions on the package.
3. Chop up all of the vegetables, as needed.
4. Put all of the ingredients in a large bowl and mix well.
5. Toss in the oil and vinegar and season with salt and pepper, if needed.
6. Serve it at room temperature or cold—and enjoy!

What To Serve With It

This delicious salad can stand on its own if you’re looking for a whole meal since it’s high in nutrients and protein. But it can also be served as part of a meal, as a side salad to a backyard barbecue, or paired with a sandwich or a soup.

Some of my favorite recipes that I like to pair with this salad are:

• Broccoli tots
• Baby bok choy soup
• Tempeh katsu sandwich
• Honey sriracha tofu
• Baked chicken katsu

Other Edamame Recipes To Try

Edamame with soy and sesame sauce, edamame vichyssoise, tofu and edamame patties, edamame hummus, edamame and sun dried tomato quiche, edamame bean soup, edamame with bonito flakes and seaweed, edamame with sriracha buffalo sauce.

Frequently Asked Questions

Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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