Easy Quinoa and Edamame Salad

Name: Easy Quinoa and Edamame Salad
Prep time: 15 min
Cook time: 15 min
Total time: 90 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 cup quinoa (rinsed); 2 cups water; 1 cup edamame (shelled, fresh or frozen); 1 cup cherry tomatoes (halved); 1 medium cucumber (diced); 1/4 cup red onion (finely chopped); 3 tablespoons olive oil; 2 tablespoons lemon juice (freshly squeezed); 1 tablespoon honey; 1 teaspoon Dijon mustard; 1 teaspoon salt (to taste); 1/2 teaspoon black pepper (freshly ground)

90 min 4 servings Easy

All Recipes

A refreshing and nutritious quinoa and edamame salad perfect for a light lunch or a side dish.

Prep

15 min

Cook

15 min

Total

90 min

Servings

Difficulty

Easy

This easy quinoa and edamame salad is a delightful combination of textures and flavours, perfect for a healthy meal. Packed with protein from the quinoa and edamame, it's not only satisfying but also incredibly nutritious. Quinoa is a versatile grain that pairs beautifully with the edamame's mild, nutty taste. The addition of fresh vegetables and a tangy dressing makes this salad a refreshing choice for any occasion. Ideal for those seeking a quick and healthy meal option, this salad can be made ahead and stored in the fridge, making it a convenient choice for busy lifestyles.

Instructions

Cook the quinoa

In a medium saucepan, combine 1 cup rinsed quinoa with 2 cups water. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until the water is absorbed and quinoa is fluffy.

Pro tip: Use a fork to fluff the quinoa after cooking.

Prepare the edamame

While the quinoa is cooking, bring a small pot of water to a boil. Add 1 cup of shelled edamame and cook for 3-4 minutes until tender. Drain and set aside.

Pro tip: Use frozen edamame for convenience.

Chop the vegetables

Halve 1 cup of cherry tomatoes, dice 1 medium cucumber, and finely chop 1/4 cup of red onion.

Pro tip: Chop vegetables evenly for a uniform texture.

Make the dressing

In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Pro tip: Adjust seasoning to taste.

Combine ingredients

In a large bowl, combine the cooked quinoa, edamame, cherry tomatoes, cucumber, and red onion. Pour the dressing over the salad.

Pro tip: Ensure the salad is well mixed to evenly distribute the dressing.

Chill the salad

Cover the salad and refrigerate for at least 1 hour before serving to allow flavours to meld.

Pro tip: Chilling enhances the flavours of the salad.

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Tips & Tricks

Rinse quinoa thoroughly to remove bitterness.
Use fresh or frozen edamame for convenience.
Chill the salad for at least an hour for best flavour.

Frequently Asked Questions

How do you make an easy quinoa and edamame salad?

Cook quinoa and edamame, chop vegetables, make a simple dressing, combine all ingredients, and chill before serving.

Can I use frozen edamame for the salad?

Yes, frozen edamame can be used. Just boil them for 3-4 minutes until tender.

How long should the salad be chilled?

Chill the salad for at least 1 hour to enhance the flavours.

What can I serve with quinoa and edamame salad?

Pair it with grilled chicken or tofu for a more substantial meal.

How long can I store quinoa and edamame salad?

Store it in an airtight container in the fridge for up to three days.

Serving Suggestions

Serve this easy quinoa and edamame salad chilled, garnished with fresh herbs or a sprinkle of sesame seeds for added flavour. It pairs well with grilled chicken or tofu for a more substantial meal. To make ahead, prepare the salad and dressing separately. Combine them just before serving to maintain the ingredients' crispness. Store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition per serving

350

Calories

12g

Protein

18g

Fat

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