This Quinoa Edamame Salad is a superfood dream! packed full of flavor and nutrients you will want to make this time and time again! Great for any occassion.
For the salad
- 1 1/2 cups cooked quinoa
- 1 cup edamame, shelled
- 1/2 cup red bell pepper, chopped
- 1/2 cup persian cucumber, chopped
- 1/2 cup carrot, shredded
- 1/2 cup green onion, sliced
- 1/2 cup dried cranberries
For the dressing
- 1/4 cup olive oil
- 1/4 cup rice wine vinegar
- 1 tablespoon maple syrup
- 1 tablespoon toasted sesame oil
- 1 1/2 teaspoon Braggs amino acids, or low sodium soy sauce
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon fresh lemon, about the squeeze of one lemon slice
- salt and pepper to taste
For the Garnish
- 1/4 cup slivered almonds
- Make the salad dressing first, mix all the ingredients For the Dressing into a shaker or mason jar and shake it up!
- Place all the ingredients For the Salad into a large mixing bowl. Add 1/2 cup of the dressing and mix well!
- Let chill in the fridge for at least an hour for best results. I’ve been guilty of making this last minute and serving immediately, it is still amazing!
- When serving, garnish with the slivered almonds!
This will keep in the fridge for up to a week, making this dish perfect for meal prep!
The dressing will keep longer (up to 3 weeks) if you omit the fresh garlic and lemon juice.
You can customize this dish any way you want! You can replace any of the veggies for what you have on hand. Just make sure they are all the same size, I use the edamame as a size guide.
Get creative with the toppings! In addition/substitution to the almond slices, you can use any type of nut, sunflower seeds, pepitas, toasted sesame seeds, wonton strips, crispy fried onions, options are endless!
Nutritional information is based off all ingredients listed in this recipe including the salad dressing.
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- Category: Side Dish
- Method: Easy
- Cuisine: Asian
Keywords: Quinoa Edamame Salad