This hearty, protein-packed salad is not only colorful and nutritious, it’s also filled with refreshing and flavors that are easy to enjoy. This quinoa salad can be served as a side dish or as a complete meal.
What is Edamame?
Edamame (枝豆) is the Japanese name for the preparation of whole, immature soybeans in their pods. It translates to ‘stem beans’. It’s said to have gotten this name because they were often sold with their stems still attached.
What makes them ‘immature’ is that they are harvested before the bean naturally matures, darkens, and hardens. Mature soybeans are usually made into things like tofu and soy milk, so either way you have it, it ends up delicious!
Ingredients for Edamame Quinoa Salad
- Quinoa: Cooked quinoa is a grain that generally has a mild flavor with a hint of nuttiness.
- Chickpeas: Chickpeas are from the legume family so they have a bean-like flavor and texture along with a slight nutty flavor as well.
- Shelled edamame beans: Edamame beans are generally bland in nature but do have a slight sweet and buttery flavor.
- Celery: Celery adds a little sweetness and bitterness as well as a satisfying crunch.
- Red bell pepper: Red bell pepper add an extra layer of crunch and sweetness. Its vibrant red exterior will brighten up your salad’s visual appeal too!
- Baby spinach: Baby spinach has a light earthy taste and a soft texture that blends nicely with the other ingredients.
- Cherry tomatoes: Tomato cherries add a bright, sweet, and juicy element to your salad. Be as generous as you want with these finely chopped little ones if you’re a fan!
- Small red onion: Red onions add a lovely purple color and a slight sweet taste to this quinoa salad. It’s not as pungent as other onions but still offers a strong flavor that will stand out – so make sure not to add too much as it can easily overpower the salad.
- White wine vinegar: White wine vinegar offers a more nuanced, fruity flavor that’s more mellow and less acidic than regular distilled white vinegar. Red wine vinegar can be used as a substitute.
- Balsamic vinegar: Balsamic is infused with flavors from fig, cherry, chocolate, molasses, and prune. It’s a complex but sweet vinegar that will add richness to the salad.
- Extra virgin olive oil: I recommend you use high quality olive oil as it has a stronger aroma and a fruity taste that cheaper olive oils don’t have.
- Salt and pepper: Salt and pepper to top off your dish is entirely optional – season until you are satisfied with the taste.
How to Make Edamame Quinoa Salad
- Gather all of your ingredients and cooking tools.
- Make your quinoa according to the directions on the package.
- Chop up all of the vegetables, as needed.
- Put all of the ingredients in a large bowl and mix well.
- Toss in the oil and vinegar and season with salt and pepper, if needed.
- Serve it at room temperature or cold—and enjoy!
What Are Alternative Ingredients I Can Use?
Like most salads, many ingredients can be swapped for others that are already available in your pantry or fridge. If there are a couple of ingredients you don’t like, it’s okay to leave them out or replace them others you enjoy.
Some alternative ingredients include red cabbage, rice wine vinegar, fresh cilantro, sesame seeds, sesame oil, and black beans. These all provide a different element and taste to the quinoa edamame salad.
Many opt to include soy sauce to infuse the salad with umami. Others prefer to keep it simple by only using a little lemon or lime juice and some salt and pepper. Adding green onions as a topping is also a popular option.
What Can I Pair with this Salad?
This delicious salad can stand on its own if you’re looking for a whole meal—but you can easily pair it with a sandwich or soup—maybe even Yakitori Style Beef Kebabs!
Below I’ve listed a few more mains and sides you might want to consider:
Other Delicious Edamame Recipes
Did you like this edamame quinoa recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
Edamame Quinoa Salad Recipe
A light, refreshing and healthy edamame quinoa salad recipe to start the year on the right foot!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 people 1x
- Category: Salads
- Cuisine: American
- Diet: Vegan
- 1/2 red bell pepper (core, seeded and finely chopped)
- 1 stalk celery (finely chopped)
- 2 cups baby spinach (finely chopped)
- 10 cherry tomatoes (finely chopped)
- 1/2 small red onion (finely chopped)
- 3 tablespoons white wine vinegar (or red wine vinegar)
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 2 cup cooked quinoa
- 1 small can chickpeas
- 1 1/2 cup shelled edamame beans
- salt and pepper to taste
- Put all the ingredients in a large bowl and mix well. Season with salt and pepper and serve cold.
This edamame quinoa recipe will keep in a storage container, refrigerated, for up to 3 days.
- Serving Size: 1 bowl
- Calories: 367
- Sugar: 4.5g
- Sodium: 539.3mg
- Fat: 13.9g
- Saturated Fat: 1.9g
- Unsaturated Fat: 2.8g
- Trans Fat: 0g
- Carbohydrates: 48.8g
- Fiber: 13.1g
- Protein: 13.7g
- Cholesterol: 0mg
Did you like this edamame with quinoa salad? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!