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.

Edamame Quinoa Salad

Description

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.

Ingredients

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

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Instructions

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.
Prep Veggies and Edamame: While the quinoa is cooking, chop the veggies and prepare the edamame according to package instructions.
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.
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.

Notes

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.

Nutrition

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

Keywords: edamame quinoa salad