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This delicious Edamame Quinoa Salad is loaded with ingredients that will leave you feeling your best! Protein-packed edamame and quinoa are combined with cabbage, red pepper, pineapple, raisins, and almonds and then tossed in a zippy dressing. This is a delicious vegan quinoa salad that is guaranteed to fuel your day!
Looking for a salad that is delicious and filling? This Edamame Quinoa Salad is protein-packed and will leave you feeling satisfied.
With crunchy cabbage, almonds, and crisp red pepper, this salad is full of texture.
The real star of the show is the pineapple, which keeps the flavors perky and bright. Along with the raisins, pineapple adds a touch of sweetness that you are going to love.
It is the perfect healthy salad for lunch, a light dinner, or a filling side.
Ingredients for Making Quinoa Edamame Salad
Tips & Tricks
Frequently Asked Questions
Can I make this salad in advance?
Absolutely, this edamame and quinoa salad is great for meal prep. It will keep for about five days in a sealed container in the refrigerator. If it starts to dry out you can simply drizzle it with a little oil or a squeeze of lemon juice.
Can I make this salad soy-free?
If you give this a try and find soy does not agree with you, leave it off. Just substitute chickpeas or black beans.
Keep this quinoa and edamame bean salad in a sealed container in the refrigerator for up to 5 days. While you can freeze many of the components in this recipe, I do not recommend freezing the tossed salad.
How to Make Edamame Quinoa Salad
First, start by combining the shelled edamame, cabbage, quinoa, red bell pepper, pineapple, raisins, and almonds in a large bowl.
If you are using raw edamame, I like to blanch them by bringing them to a boil in a saucepan, cooking for two minutes, then immediately draining and placing them in a bowl of ice water to stop the cooking. Drain well. (Don’t forget to remove the soybeans from the pods first!)
Next, make the dressing by combining the vinegar, oil, sweetener, chili powder, and garlic in a bowl. Whisk to combine and season to taste with salt and pepper.
Toss the dressing with the salad.
Serve chilled or at room temperature.
More Quinoa Salad Recipes to Try
Edamame Quinoa Salad
- 1 ½ cups organic frozen edamame cooked according to package directions
- 2 cups cooked quinoa
- 2 cups red cabbage shredded
- 1 red pepper seeded and diced small
- ¾ cup diced pineapple
- ¼ cup raisins
- 2 teaspoons almonds chopped
- 2 tablespoons red wine vinegar
Dressing
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