Quinoa & Edamame Salad
A bright, cold salad of fluffy quinoa and shelled edamame with cucumber, red bell pepper, scallions, and a sesame-ginger dressing. A protein-rich side that works warm or cold.
I started making this salad out of necessity during a summer when I refused to turn on the stove for anything beyond cooking the quinoa. Everything else in this salad is raw or frozen, and the whole thing eats best cold straight from the fridge. It became my default side dish for everything from grilled tofu to curries.
The combination of quinoa and edamame is brilliant from a protein standpoint. Both are complete proteins on their own, and together they stack up to 18g per serving for what's essentially a side salad. The sesame-ginger dressing pulls everything together with enough flavor that you don't feel like you're eating health food. It tastes like something you'd order at a nice restaurant, not like a macro-optimized gym bro recipe.
What I love most about this salad is its versatility. It holds up in the fridge for four or five days without getting soggy. The quinoa stays fluffy, the edamame stays firm, and the dressing actually tastes better as it marinates. I make a big batch on meal prep day and grab a scoop to pair with whatever main I'm eating that night. It's become the side dish I recommend to everyone who asks how to add more protein to their meals without adding more meat.
The Protein Upgrade
A standard quinoa salad with just vegetables delivers about 8-10g protein per serving. We loaded up with generous portions of both quinoa and shelled edamame, which pushes the protein to 18g per serving. The edamame adds a satisfying pop of texture and turns a light side salad into a protein-rich accompaniment.
Quinoa & Edamame Salad
Ingredients
- 3 cups quinoa (cooked and cooled (about 1.5 cups dry)) 6g protein
- 3 cups shelled edamame (frozen, thawed) 13g protein
- 1 small cucumber (diced)
- 1 medium red bell pepper (diced)
- 3 scallions (thinly sliced)
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp fresh ginger (grated)
- 1 tsp honey or maple syrup
- 1 tbsp lime juice
- 1 tbsp toasted sesame seeds
- ¼ cup fresh cilantro (chopped)
- ½ tsp salt
Instructions
- Cook quinoa according to package directions. Spread on a baking sheet or large plate to cool quickly. You want it room temperature or cold for this salad.
- If using frozen edamame, thaw by running under warm water for a minute or microwaving for 1-2 minutes. Drain well.
- Make the sesame-ginger dressing: Whisk together sesame oil, rice vinegar, soy sauce, grated ginger, honey, and lime juice until well combined.
- In a large bowl, combine the cooled quinoa and edamame.
- Add diced cucumber, red bell pepper, and sliced scallions. Toss to combine.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Fold in the chopped cilantro.
- Sprinkle toasted sesame seeds on top. Taste and adjust salt as needed.
- Serve immediately or refrigerate for up to 5 days. The salad tastes great cold and the flavors develop as it sits.
Boost Your Protein
- Add a cup of cooked chickpeas for an extra 5g protein per serving.
- Top with crushed peanuts for an extra 4g protein per serving.
- Serve alongside baked tofu for an extra 10-12g protein.
Ingredient Substitutions
- No quinoa? Use farro, bulgur wheat, or brown rice.
- No edamame? Use shelled green peas or white beans.
- No sesame oil? Use olive oil with a splash of soy sauce for umami.
- Swap cucumber for shredded cabbage or snap peas for different crunch.
