Quinoa and Edamame Salad with Ginger Vinaigrette
Today we are making a Quinoa and Edamame Salad with Ginger Vinaigrette! Bright, colorful, and brimming with flavor, this salad is a refreshing twist on your typical salad. Combining nutty quinoa with tender edamame, crisp green bell pepper, and a medley of other vibrant vegetables, this dish offers both texture and taste in every bite. The addition of slivered almonds and dried cranberries introduces a delightful contrast of crunch and sweetness, while fresh cucumber and cilantro add a burst of freshness.
The star of this salad is undoubtedly the homemade ginger vinaigrette. This zesty dressing, featuring a harmonious blend of fresh ginger, sesame oil, and tamari, enhances the salad with its bold, tangy flavor. The delicate balance of lemon juice, pure maple syrup, and rice wine vinegar provides a subtle sweetness and acidity, making each mouthful irresistible. Optional chili pepper flakes allow you to customize the heat level to your liking.
Perfect for a light lunch or a side dish at dinner, this quinoa and edamame salad is not only healthy but also incredibly easy to prepare. With its rich blend of ingredients and a dressing that ties everything together, it’s a versatile recipe that you’ll want to make again and again. Whether you’re meal prepping for the week or looking for a quick, satisfying meal, this salad is sure to become a staple in your kitchen.
Why You’ll Love This Quinoa and Edamame Salad with Ginger Vinaigrette
Flavor Fusion: This Quinoa and Edamame Salad with Ginger Vinaigrette offers a remarkable flavor fusion that stands out from the crowd. The ginger vinaigrette is crafted with a harmonious blend of fresh ginger, tangy rice wine vinegar, and sweet maple syrup, creating a dressing that’s both vibrant and complex. The subtle umami from tamari and the rich, nutty notes of sesame oil further enhance the salad, making each bite a delightful explosion of taste. This unique combination of ingredients results in a dressing that adds a dynamic layer of flavor, transforming a simple salad into a gourmet experience.
Easily Customizable: One of the standout features of this salad is its versatility in terms of spice level. The optional chili pepper flakes allow you to tailor the heat to your liking, whether you prefer a subtle hint of spice or a more robust kick. This adaptability means you can easily adjust the salad to suit your taste preferences or the preferences of your guests. It’s a dish that can be as mild or spicy as you desire, ensuring that it fits perfectly into any meal plan or culinary occasion.
Substitutions: Veggies
Edamame: I use frozen edamame beans in this recipe, since it’s easier to find them pre-packaged and frozen where I live, as opposed to fresh (and having to de-shell the beans yourself). You can use fresh or frozen edamame beans, or even substitute it with tofu chunks or another protein of choice (like tempeh or soy curls).
Cucumber: Substitute with zucchini.
Green Pepper: Use red, yellow, or orange pepper instead.
Cilantro: Substitute with another herb, such as fresh parsley or mint.
Substitutions: Nuts, Seeds & Dried Fruit
Black Sesame Seeds: Substitute with white sesame seeds, pumpkin seeds or sunflower seeds.
Slivered Almonds: Substitute with chopped walnuts, pecans or macadamia nuts.
Dried Cranberries: Dried cranberries do contain added sugar (for most common brands) but you may be able to find them sugar-free. In that case, they will be a lot more tart than the sugary Craisins that you’ll commonly see in grocery stores. To keep this recipe refined sugar-free, you can also look for pure dried cherries, chopped dried figs or dried apricots instead (or find sugar-free dried cranberries).
Other Substitutions
Sesame Oil: Try using extra-virgin olive oil, or avocado oil, instead. The flavor of sesame will not be there though, so the dressing will have a different taste.
Pure Maple Syrup: Look for pure syrup, where the only ingredient on the label is maple syrup. (This is not the same as the Aunt Jemima, corn-syrup-laden pancake syrup you’ll find in the breakfast aisle)! Substitute with agave nectar (which will not be refined sugar-free).
Lemon Juice: For best results, squeeze juice from a fresh lemon as opposed to pre-bottled juice, which has a more acidic taste.
Tamari: This is a gluten-free, lower sodium version of soy sauce. You can substitute with soy sauce, but the recipe will not be gluten-free in that case.
Quinoa and Edamame Salad with Ginger Vinaigrette Recipe Notes
- Before cooking, toast the quinoa in a dry skillet for a few minutes until it becomes aromatic. This adds a deeper, nuttier flavor to the quinoa.
- Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together and intensifies the overall taste.
- For an extra burst of flavor, toast the black sesame seeds before sprinkling them on the salad. This brings out their natural oils and adds a deeper, richer taste.
- Taste the ginger vinaigrette before tossing it with the salad and adjust the seasoning as needed. If you like a bit more sweetness or tang, add extra maple syrup or rice wine vinegar.
More Recipes You’ll Love
Chickpea Quinoa Salad with Peanut Dressing
Mediterranean Freekeh Herb Salad
Crunchy Cabbage Salad with Avocado Tahini Dressing
Smoked Lemon Garlic & Almond Couscous
If you make this Quinoa and Edamame Salad with Ginger Vinaigrette, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Quinoa and Edamame Salad with Ginger Vinaigrette
Equipment
- 2 Stovetop Pots
Ingredients
For the Salad
- ½ cup uncooked white quinoa
- 1 cup frozen edamame beans
- 1 tbsp black sesame seeds
- ½ cup green bell pepper diced
- 3 tbsp slivered almonds
- 3 tbsp dried cranberries
- ½ cup cucumber diced
- ¼ cup cilantro chopped
For the Sauce
- 1 tsp lemon juice
- ⅛ tsp pink salt
- ½ tsp fresh garlic finely grated / paste-like
- 2 tsp pure maple syrup
- 2 tsp sesame oil
- 2 tsp tamari
- 2 tsp rice wine vinegar
- ¾ tsp fresh ginger finely grated / paste-like
- chili pepper flakes optional
Instructions
- In a stovetop pot, cook the quinoa according to the instructions on the package. This will take around 15 minutes.
- While the quinoa is cooking, in a separate pot, add enough water to ensure it will more than cover the beans (about 1½ cups water). Bring the water to a boil.
- Add in the frozen edamame beans. If you're not using frozen beans, you can skip this step. It should take about 5 minutes to cook the beans. They should be easily piercable with a fork if they're fully cooked.
- While these are cooking, mix together all the sauce ingredients in a small bowl. Set aside.
- Toss together all the salad ingredients, aside from the quinoa and edamame, in a medium-sized bowl.
- After the beans and quinoa are done, turn off the heat.
- Add them into the bowl, tossing to ensure the salad is evenly mixed.
- Pour the sauce over top, tossing again to coat.
- Serve the salad as a side with a main course, or enjoy on its own!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to two days.
