edamame quinoa salad

Edamame Quinoa Salad

If you want a refreshing salad that’s not your typical lettuce salad, give this edamame quinoa salad a try. It is full of plant protein and goodness that will fill you up and satisfy the tastebuds. The light lemon and olive oil dressing adds a brightness and tang that will encourage you to take another bite.

Quinoa and edamame are complete protein sources, and the peas add even more plant protein for a whopping 17g per serving. In the spring, I swap the peas for asparagus to change up the flavor a little and get in variety.

When making this salad, you can use precooked quinoa, if you do batch cooking. If you need to cook quinoa, just allow it to cool before tossing with the dressing. This prevents the dressing from being completely absorbed by the warm quinoa.

This edamame quinoa salad is a perfect picnic salad! Be sure to tag me on Instagram if you try it and let me know how you like it.

Edamame Quinoa Salad

Edamame, peas and quinoa come together in this bright and tangy salad that packs in 17g of protein per serving. Great as a picnic salad!
Prep Time15 minutes
Cook Time30 minutes
Course: Salad
Cuisine: American
Keyword: edamame, quinoa
Servings: 4
Author: Chef Kim


  • 1 cup dry quinoa
  • 2 cup water minus 1 tablespoon
  • 1 cup peas
  • 2 cups peeled edamame
  • 1 cup cucumber diced
  • ½ cup radish sliced
  • 3 scallions sliced
  • 1 ½ tablespoons dill weed
  • 1 cup fresh flat leaf parsley chopped
  • ½ cup sliced almonds


  • 1/3 cup olive oil
  • Zest of lemon
  • 1/3 cup fresh lemon juice
  • 1 tsp Dijon mustard
  • ½ -1 tsp sea salt
  • Pepper to taste


  • Rinse quinoa and place in a pot with water and pinch of salt. Bring to a boil, cover, lower heat and simmer for 10 minutes. Turn off heat, keep covered and let sit for 5 minutes, then uncover and fluff with a fork. Let cool.
  • Blanch the peas and edamame in boiling water for a few minutes until bright green, rinse under cold water.
  • Place cooled quinoa in a bowl, add blanched peas, edamame, cucumber, radish, scallions, dill, parsley and almonds and toss.
  • Stir the dressing ingredients together in a separate bowl and pour over salad, tossing well to coat. Adjust the salt and lemon to your liking.

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