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Quinoa and Edamame Salad with Ginger Vinaigrette

This Quinoa and Edamame Salad with Ginger Vinaigrette is a vibrant dish, combining quinoa, edamame, cranberries and a zesty ginger dressing!
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine Japanese, Other
Servings 2 servings

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