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 quinoa salad that is guaranteed to fuel your day!
Looking for a salad that is delicious and filling? 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 if that is of concern for you.
- 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.
- Dried Fruit: Either cranberries or raisins are great options.
- Almonds: Cashews or pecans are a good 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. Lime juice could be used in place of vinegar.
- Oil: Use the best quality extra virgin olive oil that you have on hand.
- Sweetener: Whatever sweetener you like works! Honey, coconut palm sugar, or 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. Use this mixture to make an oil-free dressing.
- Feel free to play with this edamame salad with quinoa recipe and make it your own. Sometimes I add soy sauce (or gluten-free tamari), ginger, and sesame oil to the dressing. I’ve also been known to add red or green onion instead 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 quinoa edamame salad, 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.
If you are using raw edamame, I like to blanch them by bringing them to a boil in a saucepan, cooking for two minutes, then immediately draining and placing them in a bowl of ice water to stop the cooking. Drain well. (Don't forget to remove the soybeans from the pods first!)
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.
Toss the dressing with the salad.
Serve chilled or at room temperature.
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.
Edamame Quinoa Salad
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 dried cranberries or raisins
- 2 teaspoons almonds chopped
- 2 tablespoons red wine vinegar
Dressing
- ¼ cup 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.
Tina
This is a favorite!