This healthy edamame quinoa salad makes a delicious side dish or light main that’s perfect for any occasion and is easy to make in less than 30 minutes!

Overhead close up view of a bowl of quinoa salad with edamame, peppers, cabbage, carrot and green onion.

About the Recipe

This easy quinoa salad with edamame is packed with protein and nutrition, not to mention delicious and satisfying. The recipe is Asian-inspired with plenty of flavour, as well as vegan, gluten-free and great for meal prep.

It’s the perfect combination of fresh vegetables and protein-rich quinoa and edamame, all tossed in a tangy sesame ginger dressing.

It’s also easy to make and versatile, so whether you’re looking for a healthy lunch option or refreshing side dish for your next get-together, this salad is a great choice!

In this post, we’ll go over what ingredients work best, variations you can try, how to make the salad and how to store leftovers. Let’s get started.

Ingredient Notes

All of the ingredients for a quinoa edamame salad recipe gathered in bowls and each labelled with text overlay.

Measure the quinoa and dressing ingredients accurately. The vegetable amounts don’t have to be exact.

  • Quinoa: You can use white, red or tri-colour quinoa. I recommend rinsing it before cooking.
  • Edamame: Frozen shelled edamame is suggested. This can be prepared stovetop or in the microwave before adding to the recipe. Chickpeas would be a suitable substitute.
  • Bell Pepper: The recipe calls for red bell pepper but any colour is suitable.
  • Cucumber: You can use English cucumber or mini cucumbers.
  • Carrot: Use about 1 large carrot. The amount doesn’t have to be exact.
  • Cabbage: Use red or green cabbage or prepared coleslaw mix. If you’re slicing your own cabbage, use a mandolin if you have one.
  • Green Onion: Fresh green onion (scallion). This could be substituted with about 1/4 cup minced shallot, red onion or white onion.
  • Tamari: Use tamari for a gluten-free recipe or you can substitute soy sauce.
  • Sesame Oil: Adds sesame flavour to the dressing. Use toasted sesame oil if you have it, otherwise regular sesame oil is fine.
  • Oil: Any other oil works here. I’d suggest olive oil or avocado oil.
  • Maple Syrup: Use any maple syrup variety or swap or honey or agave syrup.
  • Rice Vinegar: You can use seasoned or unseasoned rice vinegar. I prefer unseasoned.
  • Sesame Seeds: White or black sesame seeds work. Toast them first for extra flavour, if you like!
  • Seasonings: You’ll need ground ginger and garlic powder. You could swap these for 2 cloves of garlic and a small piece of fresh ginger if you grate them so they’re very smooth.


  • For alternative dressings, try this ginger peanut dressing, sesame tahini dressing or citrus dressing.
  • For a creamier dressing, omit the extra tablespoon of oil add 2 tbsp tahini.
  • Additional or alternative veggies could be sugar snap peas, snow peas, steamed broccoli, green peas or corn. Any of those can be swapped for the bell pepper, carrot or cucumber or you can add up to 1 cup additional vegetables.
  • For crunch, add 1/2 cup toasted cashews or peanuts. Hemp seeds would work for a nut-free option and also to boost the nutrition.
  • For fresh herbs, add up to 1/2 cup finely chopped cilantro.
  • For heat, add up to 1 tbsp Sriracha or sambal oelek to the dressing.

How to Make (with Photos)

Step 1: Make the Quinoa

The first step is to cook the quinoa. Bring 1.5 cups of salted water and 1 cup of rinsed quinoa to a boil in a medium pot. Once it’s boiling, cover and reduce the heat to low simmer.

Cook it for 14 minutes then remove it from the heat and let it sit with the lid on for 5 minutes. Remove the lid and fluff with a fork.

A pot of cooked quinoa with a fork in it.

Step 2: Prepare Remaining Ingredients

While the quinoa is cooking, chop the bell pepper, cabbage, carrot and cucumber. Prepare the edamame as well according to the package instructions.

Step 3: Make the Dressing

Add all of the dressing ingredients to a large bowl and whisk to combine.

A soy ginger sesame dressing with sesame seeds in a large salad bowl.

Step 4: Assemble the Salad

Once the quinoa is cooked, let it cool for a few minutes then add it to the bowl with the dressing. Add the rest of the ingredients and mix it all up.

Edamame quinoa salad with carrot, bell pepper and green onion mixed up in a large serving bowl.

Recipe FAQs

Is edamame quinoa salad gluten-free?

Yes, edamame quinoa salad is naturally gluten-free as both edamame and quinoa are gluten-free ingredients.

However, if you’re using any additional ingredients such as a dressing or toppings, be sure to check their labels to ensure they are also gluten-free.

Can I use frozen edamame?

Absolutely. Simply thaw the edamame according to the package instructions before using in the recipe.

What can I substitute for edamame?

Green peas, black beans or chickpeas would make a suitable substitute for edamame.

How long can I store quinoa edamame salad in the fridge?

You can store edamame quinoa salad in an airtight container in the fridge for up to 4 days.

Keep in mind that the texture of the salad may change slightly as it sits in the fridge. To refresh the salad, you can add additional dressing or a squeeze of lime or lemon juice before serving.

A fork resting in a small bowl of quinoa edamame salad with cabbage, green onion, red pepper, carrot and sesame seeds.

How to Store

  • This salad keeps well in an airtight container in the fridge for up to 4 days.
  • This recipe is not ideal for freezing.

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.

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A fork resting in a small bowl of quinoa edamame salad with cabbage, green onion, red pepper, carrot and sesame seeds.

Edamame Quinoa Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4-6
  • Category: Salad
  • Cuisine: American
  • Diet: Vegan
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A refreshing quinoa salad with edamame, fresh veggies and sesame tamari dressing that’s quick and easy to make and perfect for a healthy side dish or light main meal.


For the Quinoa Salad

  • 1 cup (170 g) rinsed quinoa
  • 1 cup (170 g) shelled edamame
  • 1 red bell pepper, diced
  • 1 cup (130 g) diced cucumber
  • 1 cup (85 g) shredded carrot 
  • 2 cups (125 g) shredded cabbage or coleslaw mix
  • 4 green onions, thinly sliced

For the Sesame Dressing

  • 2 tbsp (30 mL) tamari
  • 1 tbsp (15 g) sesame oil
  • 1 tbsp (15 g) oil 
  • 1 tbsp (15 g) maple syrup
  • 1 tbsp (15 mL) rice wine vinegar
  • 1 tbsp (10 g) sesame seeds
  • 1 tsp garlic powder
  • ½ tsp ginger powder
  • salt and pepper, to taste


  1. Cook Quinoa: In a medium pot, add quinoa and 1 ½ cups water. Season with salt. Bring to a boil.  Once boiling, cover and reduce heat to medium-low. Cook for 14 min, or until water is absorbed and quinoa is tender.  Set aside off heat, covered for 5 min, then fluff with a fork. Let quinoa cool slightly before tossing salad.
  2. Prep Veggies and Edamame:  While the quinoa is cooking, chop the veggies and prepare the edamame according to package instructions.
  3. Make Dressing:  To a large bowl, add tamari, sesame oil, oil, maple syrup, vinegar, sesame seeds, ginger and garlic.  Season with salt and pepper, then whisk to combine. 
  4. Assemble Salad:  To the large bowl with dressing, add cooked quinoa, edamame, red pepper, cucumber, carrots, cabbage and green onions. Toss to combine. Sprinkle with more sesame seeds and green onions, if desired.


Serves 4 as a main dish or 6 as a side dish. Store salad in an airtight container in the fridge for up to 4 days.


  • Serving Size: 1/6th of recipe
  • Calories: 273
  • Sugar: 7 g
  • Sodium: 361 mg
  • Fat: 12 g
  • Carbohydrates: 39 g
  • Fiber: 10 g
  • Protein: 11 g