Save The first time I made this salad, I was prepping lunch for a week of workdays and needed something that would actually taste better after a few days in the fridge. My roommate walked in, grabbed a fork, and finished half the bowl before I could even pack any containers. Now it is my go-to for potlucks because people always ask for the recipe.
Last summer I brought this to a rooftop barbecue and watched three different people ask what the bright green beans were. Edamame still feels fancy to some folks, but really it is just protein-packed convenience. The combination of cool cucumber and sharp red onion makes each forkful feel like a complete meal.
Ingredients
- 1 cup quinoa, rinsed: Rinse until the water runs clear or your salad will taste bitter and soapy.
- 2 cups water: Perfect ratio for fluffy quinoa that holds its shape when tossed.
- 1 cup shelled edamame: Fresh or frozen both work, just do not overcook or they get mushy.
- 1 cup cherry tomatoes, halved: They burst in your mouth and add juicy sweetness to every bite.
- 1 red bell pepper, diced: Provides crunch and a gorgeous pop of color against the green quinoa.
- 1/2 cucumber, diced: English cucumbers work best because they have fewer seeds and thinner skin.
- 1/4 red onion, finely chopped: Soak it in cold water for 10 minutes if raw onion is too sharp for you.
- 2 tablespoons fresh parsley: Flat-leaf parsley has better flavor than curly and looks more elegant.
- 2 tablespoons fresh mint: Fresh mint makes this salad sing and keeps it tasting bright.
- 3 tablespoons olive oil: Extra virgin adds fruity richness that ties everything together.
- 2 tablespoons lemon juice: Fresh squeezed is non-negotiable for the right zing.
- 1 tablespoon rice vinegar: Subtle sweetness that balances the lemon without overpowering.
- 1 teaspoon Dijon mustard: Helps the dressing emulsify so it coats every grain evenly.
- 1/2 teaspoon salt: Enhances all the vegetables' natural flavors.
- 1/4 teaspoon black pepper: Freshly cracked adds a gentle warmth.
Instructions
- Cook the quinoa:
- Combine quinoa and water in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.
- Prepare the edamame:
- Boil a small pot of water, add edamame, and cook for 3 to 4 minutes until tender, then drain well.
- Combine the vegetables:
- In a large bowl, toss together the cooled quinoa, edamame, cherry tomatoes, red bell pepper, cucumber, red onion, parsley, and mint.
- Whisk the dressing:
- In a small bowl, whisk together olive oil, lemon juice, rice vinegar, Dijon mustard, salt, and pepper until thickened.
- Toss and serve:
- Pour dressing over the salad and gently fold until evenly coated, then chill for at least 30 minutes before serving.
Save This recipe saved me during a busy month when I was working late nights and needed real food that required zero reheating. Something about the bright flavors and satisfying crunch made it feel like a treat instead of meal prep.
Make It Your Own
The beauty of this salad is how well it adapts to whatever is in your crisper drawer. I have swapped in diced zucchini, added crumbled feta, and even used lime instead of lemon when that was what I had on hand. The quinoa and edamame provide the structure while everything else is flexible.
Serving Suggestions
This salad works as a standalone lunch but also pairs beautifully with grilled fish or roasted chicken. I have served it alongside spicy tofu for a completely plant-based dinner that left everyone satisfied. The fresh herbs make it feel light enough for summer while still being filling enough to power you through an afternoon.
Storage And Meal Prep
This salad keeps beautifully in the refrigerator for up to five days, making it perfect for batch cooking. The quinoa absorbs the dressing over time, so you might want to add a splash more lemon or olive oil on day three. Pack it in airtight containers and grab one on your way out the door.
- Add toasted sunflower seeds or sliced almonds right before serving for extra crunch.
- For extra protein, toss in diced grilled chicken or chickpeas.
- If taking to a picnic, keep the dressing separate until ready to eat.
Save There is something deeply satisfying about a salad that actually gets better with time. This one has become my proof that healthy food does not have to be boring or complicated.
Recipe Guide
- → Can I make this dish ahead of time?
Yes, this bowl keeps well for 3-4 days when stored in an airtight container in the refrigerator. The flavors actually improve as the ingredients marinate together. Add fresh herbs just before serving if you prefer them vibrant.
- → What protein can I add to make it more filling?
Grilled chicken, baked tofu, or chickpeas work beautifully as additional protein sources. Feta cheese or chopped hard-boiled eggs also complement the flavors while adding extra protein and richness.
- → How do I cook quinoa properly?
Rinse quinoa thoroughly under cold water to remove bitter saponins. Combine with water in a 1:2 ratio, bring to a boil, then simmer covered for 15 minutes until water absorbs. Let it sit covered for 5 minutes before fluffing with a fork.
- → Can I use frozen edamame?
Frozen shelled edamame works perfectly. Just boil for 3-4 minutes until tender, then drain and cool. No need to thaw beforehand—frozen edamame blanches just as well as fresh.
- → What other vegetables can I add?
Shredded carrots, diced radishes, chopped scallions, or thinly sliced snow peas all add great texture and flavor. Avocado adds creaminess, while roasted corn brings sweetness.
- → Is this dish gluten-free?
Yes, quinoa is naturally gluten-free. Just verify that your quinoa is certified gluten-free if you have celiac disease or high sensitivity, as cross-contamination can occur during processing.