Vibrant Quinoa Edamame Salad Recipe for Fresh Flavor

When you think of a salad, you might picture a sad bowl of wilted lettuce, drizzled with some bland dressing. But let me introduce you to the Quinoa Edamame Salad, a vibrant explosion of flavors that will make your taste buds sing! Imagine fluffy quinoa mingling with colorful veggies, crunchy edamame, and a zesty dressing that ties it all together. hearty tuna cake recipe zesty tartar sauce pairing This dish is not just a salad; it’s an experience—perfect for potlucks, picnics, or even just your Tuesday dinner when you’re feeling adventurous.

Now, I remember the first time I made this Quinoa Edamame Salad. My friends gathered for our annual summer barbecue, and I thought, “Why not impress them with something healthy?” Little did I know that this dish would steal the show—and my friends would fight over the last scoop! The perfect blend of textures and flavors made everyone forget about the burgers and hot dogs. perfect summer side salad Trust me; this salad is one you’ll want to showcase at every gathering!

I vividly recall my friend Sarah’s reaction the first time she tasted this salad—her eyes lit up as she declared it her new favorite dish!

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Essential Ingredients

Here’s what you’ll need to make this delicious dish: delicious brunch option.

• Quinoa: Choose organic quinoa for the best flavor; rinse it well to remove any bitterness.

• Edamame: Opt for shelled edamame for convenience; they add protein and a nice crunch.

• Bell Peppers: Use a mix of red and yellow bell peppers for color; they add sweetness and crunch.

• Cucumbers: Pick firm cucumbers; their refreshing crunch balances the other ingredients perfectly.

• Red Onion: A small amount of finely chopped red onion adds sharpness without overwhelming the dish.

• Fresh Herbs (like parsley or cilantro): Fresh herbs elevate the flavor; choose your favorite for a personal touch.

• Lemon Juice: Freshly squeezed lemon juice brightens everything up; skip bottled juice if possible.

• Olive Oil: High-quality extra virgin olive oil enhances flavor; don’t skimp here!

• Salt and Pepper: Essential for seasoning; adjust according to taste!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Cook the Quinoa: Begin by rinsing 1 cup of quinoa under cold water in a fine-mesh sieve. Combine it with 2 cups of water in a saucepan and bring it to a boil over medium heat. Once boiling, reduce heat to low and cover. Cook for about 15 minutes until fluffy.

: While the quinoa cooks, bring another pot of water to boil and add 1 cup of frozen shelled edamame. Cook them for about 3-5 minutes until tender but still vibrant green. Drain and rinse under cold water.

Chop Your Veggies: Dice one red bell pepper, one yellow bell pepper, half a cucumber, and about two tablespoons of finely chopped red onion. The more colorful your chopping board looks, the happier you’ll be!

Add Fresh Herbs: Finely chop about half a cup of fresh parsley or cilantro—whichever tickles your fancy—and toss them into your mixing bowl along with all the chopped veggies.

Make The Dressing: In a small bowl, whisk together two tablespoons of olive oil, juice from one lemon, salt, and pepper. Taste test because who doesn’t love sneaking in extra flavor?

Toss It All Together: Finally, combine the quinoa and edamame with your veggie mixture in a large bowl. Pour in your dressing and gently toss until everything is beautifully coated.

And there you have it! Serve your Quinoa Edamame Salad chilled or at room temperature for maximum enjoyment. For more inspiration, check out this Cucumber Salad Delight recipe.

This delightful dish captures both healthiness and heartiness without compromising on taste!

Perfecting the Cooking Process

Start by cooking the quinoa first, allowing it to cool while you prepare other ingredients. This way, everything combines smoothly without overcooking any components.

Add Your Touch

Feel free to swap edamame for chickpeas or add roasted veggies for extra flavor. A sprinkle of feta cheese or a handful of nuts can elevate your salad further.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Enjoy it cold, or give it a quick toss in the microwave if you prefer it warm.

I once made this salad for a family gathering, and it vanished faster than I could say “quinoa.” Everyone loved it so much that I couldn’t help but feel like a culinary rock star!

FAQ

Can I use frozen edamame in Quinoa Edamame Salad?

Yes, frozen edamame works perfectly and saves prep time.

How can I make this salad vegan-friendly?

Simply skip any cheese and ensure dressings are plant-based. For more inspiration, check out this Hearty Lentil Stew recipe.

What dressing pairs well with Quinoa Edamame Salad?

A simple lemon vinaigrette enhances the fresh flavors beautifully.

Print

Quinoa Edamame Salad

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• Author: Teprod
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Quinoa Edamame Salad is a vibrant and nutritious dish that combines fluffy quinoa, crunchy edamame, and colorful veggies dressed in a zesty lemon vinaigrette. Perfect for potlucks, picnics, or a refreshing weeknight dinner, this salad delivers a delightful mix of flavors and textures. Easy to prepare and packed with protein and fiber, it’s sure to impress your family and friends at any gathering!

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Ingredients

Scale 1x2x3x

• 1 cup quinoa
• 1 cup shelled edamame (frozen)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• ½ cucumber, diced
• 2 tablespoons red onion, finely chopped
• ½ cup fresh parsley or cilantro, chopped
• Juice of 1 lemon
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Rinse the quinoa under cold water. Combine with 2 cups of water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes until fluffy.
2. In another pot, boil water and cook frozen edamame for 3-5 minutes until tender. Drain and rinse under cold water.
3. Dice the bell peppers, cucumber, and red onion. Chop the herbs.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
5. In a large bowl, combine cooked quinoa, edamame, veggies, and dressing. Toss gently until well mixed.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 2g
• Sodium: 200mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 0mg

Keywords: Feel free to substitute edamame with chickpeas or add roasted vegetables for added flavor. Top with feta cheese or nuts for an extra crunch. Store leftovers in an airtight container in the fridge for up to three days.