This Quinoa Edamame Salad blends protein-packed quinoa and edamame with crisp vegetables and toasted almonds for a fresh, nourishing meal that’s easy to make and perfect for meal prep.
About this Easy Quinoa Salad
If you need a go-to recipe to shake up your routine, this Healthy Edamame Quinoa Salad delivers a pleasing mix of textures and flavors. Tender tri-color quinoa pairs with crunchy cabbage, sweet carrots, and vibrant edamame for a satisfying base. Slivered almonds add a toasty crunch while avocado brings creaminess and healthy fats.
This salad is ideal for make-ahead meal prep — it keeps well in the refrigerator for several days and often tastes even better after the flavors meld. It’s also naturally vegan and plant-based, making it a great option for a variety of diets.
Recipe Ingredients
- Quinoa – A complete protein and good source of fiber. Cooked tri-color quinoa gives both flavor and color.
- Edamame – Shelled edamame (frozen or fresh) provides plant-based protein and a pleasant bite.
- Veggies – Purple cabbage and carrots are used here for crunch and color; feel free to add more vegetables if desired.
- Dressing – A light vinaigrette complements the ingredients. Use your favorite vinaigrette or a garlic vinaigrette for extra zest.
See the recipe card below for exact quantities and full instructions.
Substitutions and Variations
This salad is very adaptable. Try these swaps:
- Vegetables: Add red bell pepper, cherry tomatoes, cucumber, or green onion. Fresh herbs like basil, parsley, or cilantro work well, too.
- Grains: Substitute cooked quinoa with brown rice, couscous, farro, or lentils for a different texture.
- Dressing: Swap the vinaigrette for a peanut sauce made from peanut butter, rice vinegar, soy sauce, and lime for an Asian-inspired twist.
How to Make This Recipe
1. Cook the tri-color quinoa according to package instructions and allow it to cool.
2. While the quinoa cooks, dice or shred the carrots, prepare the edamame per package directions, and thinly slice the cabbage, green onion, and avocado. Set aside.
3. Optional: Warm a small skillet over medium heat with a little olive oil. Toast the slivered almonds, stirring, until golden (about 2–3 minutes). Remove from heat and let cool.
4. In a large bowl, combine the cooled quinoa and shredded cabbage. Add about 1/4 cup dressing and toss, massaging the cabbage gently until it softens slightly.
5. Add the carrots, cooked edamame, green onions, avocado, and toasted almonds to the bowl.
6. Toss everything together, add additional dressing to taste, chill if desired, and serve.
Expert Tips
- For quick shredding, cut the cabbage into wedges and pulse a few times in a food processor or use a sharp knife to finely slice.
- Cook quinoa using a reliable method or boil-in-bag quinoa for consistent, fluffy results.
- Toast the almonds briefly to boost their flavor and crunch.
Recipe FAQs
Store the salad in an airtight container in the refrigerator for up to five days. Portion into individual containers for grab-and-go lunches.
The salad is filling on its own thanks to quinoa and edamame, but you can top it with grilled shrimp, salmon, or chicken to make it heartier.
This salad is naturally gluten-free, dairy-free, vegetarian, and vegan. To make it nut-free, replace almonds with seeds (sesame, pumpkin) or omit them.
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If you made this recipe, please leave a rating and comment in the recipe card below — your feedback is appreciated!
Quinoa Edamame Salad Recipe (Vegan)
Ingredients
- 2 bags tri-color quinoa (about 3 cups cooked)
- 1 cup shredded purple cabbage
- 1½ cups carrots, diced or shredded
- 12 oz edamame (frozen, prepared)
- ½ cup slivered almonds
- 1/3 cup diced green onion
- 1 avocado, diced
- 1 tsp olive oil (for toasting almonds)
- 1/4 – 1/2 cup vinaigrette dressing
Instructions
- Cook the tri-color quinoa according to package directions and allow it to cool.
- While the quinoa cooks, dice carrots, prepare edamame per package, and thinly slice cabbage, green onion, and avocado.
- Optional: Warm a small skillet with olive oil and toast slivered almonds until golden, 2–3 minutes. Let cool.
- Combine the cooled quinoa and shredded cabbage in a large bowl. Toss with 1/4 cup dressing and massage until the cabbage softens.
- Add carrots, edamame, green onions, avocado, and toasted almonds to the bowl.
- Toss to combine, add more dressing to taste, chill if desired, and serve.
Nutrition (per serving)
Calories: 461 | Carbs: 44 g | Protein: 16 g | Fat: 24 g | Fiber: 14 g
Notes
Store in an airtight container for up to 5 days. The quinoa absorbs dressing over time, so add extra dressing before serving if needed. To make the salad nut-free, replace almonds with seeds or omit them.
Looking for this in MyFitnessPal?
Search for “A Paige Of Positivity” and locate “Quinoa Edamame Salad” for calories and nutrition. For the most accurate macronutrient breakdown, enter each ingredient into your food diary.
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