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Home » Quinoa Recipes » Quinoa Salad Recipes » Edamame Quinoa Salad

Edamame Quinoa Salad

Published: May 28, 2021 by Wendy Polisi Modified: May 28, 2021 · 939 words. · About 5 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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This delicious Edamame Quinoa Salad is loaded with ingredients that will leave you feeling your best!  Protein packed edamame and quinoa are combined with cabbage, red pepper, pineapple, raisins, and almonds and then tossed in a zippy dressing.  This is a delicious vegan salad that is guaranteed to fuel your day!

Photo of an Edamame Quinoa Salad in a yellow dish.

When it is warm out, most of us look for ways to lighten up our menus.  

I love soup as much as everyone else, but it becomes unappealing when temperatures are soaring into the 90’s.

The problem with many light meals is that they aren’t filling.

Don’t you hate it when you eat a salad and are hungry an hour later?  This Edamame Quinoa Salad is protein packed and will leave you feeling satisfied.

With crunchy cabbage, almonds and crisp red pepper, this salad is full of texture.  The real star of the show is the pineapple, which keeps the flavors perky and bright.  Along with the raisins, pineapple adds a touch of sweetness that you are going to love.

It is the perfect healthy salad for  lunch, a light dinner, or a filling side.

Ingredients for Making Quinoa Edamame Salad

  • Edamame:  I used frozen, but you could use fresh as well.  I recommend using organic to avoid any GMO’s.
  • Cabbage:  Red cabbage is very pretty here, but green would work as well.  If you are short on time, coleslaw mix is a good option.
  • Quinoa:  Either red or white will work in this recipe.  Red will have a firmer texture.
  • Red Pepper:  You could use halved and sliced mini-peppers if you like.
  • Pineapple:  Canned with no sugar added works, but fresh is especially nice if you have it.
  • Raisins:  If raisins aren’t your thing, dried cranberries are a great option.
  • Almonds:  Cashews or pecans are a goold alternative.
  • Vinegar: I used red wine vinegar, but it would be just as nice with rice wine vinegar.  If you are avoiding added sugars, make sure you opt for unseasoned rice wine vinegar.
  • Oil:  Use the best quality extra virgin olive oil that you have on hand.
  • Sweetener:  Whatever sweetener you like works!  Honey, Swerve, sugar...it is all good.
  • Chili Powder:  Use more or less to personal taste.
  • Garlic:  I am a big garlic lover, but if you aren’t a fan you can reduce the amount.

Tips & Tricks

  • Avoiding oil?  No problem, you can still enjoy this edamame salad with quinoa! You can use chia gel in place of the oil in the recipe. Simply combine 2 tablespoons water + ¾ teaspoon chia seeds.  Set aside for 10 minutes, until a gel forms.
  • Feel free to play with this edamame salad with quinoa recipe and make it your own.  Sometimes I  add soy sauce (or gluten free tamaria) to the dressing.  I’ve also been known to add red or green onion in place of the bell pepper.
  • If you are cooking quinoa just before making this recipe, make sure you let it cool first.  The easiest way to do this is to spread it out on a parchment lined baking sheet.
  • To save time making this edamame salad with quinoa, buy shelled edamame at the grocery store.  You can find them in the freezer section. (Fresh edamame works too!)

Frequently Asked Questions 

Can I make this salad in advance?


Absolutely, this edamame and quinoa salad is great for meal prep.  It will keep for about five days in a sealed container in the refrigerator.  If it starts to dry out you can simply drizzle it with a little oil or a squeeze of lemon juice.

Can I make this salad soy-free?


If you give this a try and find soy does not agree with you, leave it off.   Just substitute chickpeas or black beans.

Storage

Keep this quinoa and edamame bean salad in a sealed container in the refrigerator for up to 5 days.  While you can freeze many of the components in this recipe, I do not recommend freezing the tossed salad.

How to Make Edamame Quinoa Salad

First, start by combining the shelled edamame, cabbage, quinoa, red bell pepper, pineapple, raisins, and almonds in a large bowl.

Next, make the dressing by combining the vinegar, oil, sweetener, chili powder, and garlic in a bowl.  Whisk to combine and season to taste with salt and pepper.

Serve chilled or at room temperature.

Side photo of Quinoa Edamame Salad in a yellow dish.

More Quinoa Salad Recipes to Try

  • Quinoa Corn Salad is like summer in a bowl!  This is one of the best ways I know to enjoy the best produce of the season.
  • Chicken Pomegranate Quinoa Salad is quick to make and flavor packed!  It packs serious flavors without a lot of effort.
  • Caprese Quinoa Salad is flavorful and delicious!  It makes a great lunch or a hearty side for dinner.
  • When you want a delicious salad with a touch of sweetness, this Strawberry Quinoa Salad is a good option.
Square photo of an Edamame Quinoa Salad in a yellow dish.
Print Recipe
5 from 1 vote

Edamame Quinoa Salad

This Edamame Quinoa Salad is a delicious vegan salad that even meat-eaters will find hearty enough for a meal! It is a great make-ahead lunch for the busy work week!
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: Healthy
Keyword: quinoa salad
Servings: 6
Calories: 218kcal
Author: Wendy Polisi

Ingredients

  • 1 ½ cups organic frozen edamame cooked according to package directions
  • 2 cups cooked quinoa
  • 2 cups red cabbage shredded
  • 1 red pepper seeded and diced small
  • ¾ cup diced pineapple
  • ¼ cup raisins
  • 2 teaspoons almonds chopped
  • 2 tablespoons red wine vinegar

Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon sweetener of choice I used Swerve
  • 1 teaspoon chili powder
  • 3 cloves garlic minced
  • salt and pepper to taste

Instructions

  • In a large bowl combine edamame, quinoa, cabbage, diced pepper, pineapple, raisins and almond.
  • In a small bowl combine red wine vinegar, olive oil, sweetener, chili powder and garlic. Toss with quinoa mixture and serve either chilled or at room temperature.

Nutrition

Calories: 218kcal | Carbohydrates: 29g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 24mg | Potassium: 485mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1066IU | Vitamin C: 55mg | Calcium: 62mg | Iron: 3mg

Edamame Quinoa Salad was originally published in 2013, Updated in 2021.

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About Wendy Polisi

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out!

Reader Interactions

Comments

  1. Tina

    July 18, 2017 at 8:08 pm

    5 stars
    This is a favorite!

    Reply

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Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out! Read More…

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