Save to Pinterest My coworker brought this to a potluck on one of those chaotic Thursdays when nobody had time to cook, and somehow it became the dish everyone talked about for weeks. There was something about how the quinoa stayed light and fluffy while the edamame added this satisfying chew, all held together by a dressing that tasted like sunshine in a bowl. I asked for her recipe that same day, made it that weekend, and realized I'd been overthinking healthy lunches the whole time.
I made this for my sister when she was going through a phase of trying to eat better, and she asked for the recipe before she'd even finished her plate. Now it shows up at every family gathering she hosts, and she claims it's her own creation, which I find hilarious but also kind of sweet.
Ingredients
- Quinoa, rinsed: The rinsing step matters more than you'd think because it removes the bitter coating and makes the grains fluffier and more distinct.
- Water: Use a 1 to 2 ratio for perfectly cooked quinoa that doesn't turn mushy.
- Shelled edamame, fresh or frozen: Frozen works beautifully here and actually saves you time without sacrificing flavor or texture.
- Cherry tomatoes, halved: Their sweetness balances the earthiness of quinoa, so don't skip them or substitute with larger tomatoes that'll make the salad watery.
- Red bell pepper, diced: The brightness of red peppers adds color and a subtle sweetness that makes the whole dish feel more celebratory.
- Cucumber, diced: Keep the skin on for texture and nutrients, and dice it just before serving so it stays crisp.
- Red onion, finely chopped: The raw bite is essential, though a quick soak in cold water tames it if you prefer something gentler.
- Fresh parsley and mint, chopped: These herbs are what turn this from a plain grain salad into something you actually crave.
- Olive oil: Use something decent here since it's a major flavor player, not the back of the cupboard bottle.
- Lemon juice: Fresh squeezed makes a noticeable difference compared to the bottled kind.
- Rice vinegar: Milder than regular vinegar, it keeps the dressing balanced and bright without overpowering.
- Dijon mustard: Just a teaspoon acts like a flavor amplifier and helps the dressing emulsify properly.
- Salt and pepper: Taste as you go because this is where you dial in whether the salad sings or falls flat.
Instructions
- Rinse and cook your quinoa:
- Rinse the quinoa under cold water until the water runs clear, then combine with fresh water in a medium saucepan and bring to a boil. Once it's boiling, drop the heat down, cover it, and let it simmer for about 15 minutes until the water disappears and the grains look fluffy with little tails poking out. This is the sign you're done, and a quick taste will confirm if it's tender.
- Get the edamame ready:
- While the quinoa's doing its thing, boil a separate pot of water and add your frozen or fresh edamame for just 3 to 4 minutes. They'll turn a brighter green and develop a slight firmness that's exactly what you want, so don't leave them in longer or they'll turn mushy and lose their personality.
- Cool everything down:
- Spread the cooked quinoa on a plate or shallow bowl to cool faster, and do the same with the edamame in a separate spot. Warm ingredients will wilt the fresh vegetables and break down the herbs, so patience here actually matters.
- Combine all the fresh ingredients:
- In a large bowl, toss together the cooled quinoa and edamame with your diced peppers, cucumber, tomatoes, red onion, parsley, and mint. Give everything a gentle mix so nothing gets bruised, especially the delicate herbs.
- Make the dressing:
- In a small bowl, whisk together the olive oil, lemon juice, rice vinegar, mustard, salt, and pepper until it looks emulsified and tastes balanced on your tongue. This takes maybe a minute of vigorous whisking, and the mustard helps pull everything together beautifully.
- Dress and taste:
- Pour the dressing over the salad and toss gently to coat everything evenly, then taste it and adjust the seasoning because this is your moment to make it exactly how you like it. Some people want more lemon brightness, others prefer extra salt, so trust your palate.
- Serve it your way:
- You can eat it cold straight from the fridge or at room temperature, whichever fits your mood and the weather.
Save to Pinterest There was this moment when my neighbor mentioned she'd been eating the same sad desk lunch every day, so I made her a container of this and suddenly she started taking actual lunch breaks again. Food doesn't have to be complicated to make someone feel cared for.
Why This Salad Feels Different
Most grain salads feel heavy or monotonous after a few bites, but this one stays interesting because of the contrast between temperatures and textures. The soft, almost nutty quinoa plays beautifully against the crisp vegetables and chewy edamame, while the citrus dressing keeps everything from feeling stodgy. It's the kind of salad you actually want to finish instead of pushing around your plate.
Making It Your Own
I've added everything from toasted seeds to crumbled feta to grilled chickpeas depending on what's in my kitchen and what mood I'm in. The base is flexible enough that you can swap vegetables with the seasons without losing the soul of the dish. The dressing is really where the magic lives, so once you nail that ratio, you can play around with the rest confidently.
Storage and Make-Ahead Tips
This salad keeps in the fridge for up to three days, though it's honestly best eaten within the first two when everything still has snap. The quinoa actually absorbs flavors beautifully if you let it sit overnight, so morning prep means afternoon eating at its peak. I've also learned that packing the dressing separately when taking this places saves the texture completely.
- Store the salad and dressing in separate containers if you're meal prepping or bringing it anywhere.
- Toast sunflower seeds or almonds just before serving if you want that crunch factor without sacrificing texture.
- A squeeze of fresh lemon juice right before eating brings everything back to life if it's been sitting a while.
Save to Pinterest This recipe taught me that healthy eating doesn't have to mean boring eating, and sometimes the simplest combinations of fresh ingredients are the ones people remember. Make it, share it, and don't be surprised when someone asks for the recipe.
Recipe FAQs
- → Can I make this ahead of time?
Absolutely. The flavors actually improve after sitting in the refrigerator for a few hours. Store in an airtight container for up to 4 days. Add the dressing just before serving if you prefer to keep the vegetables crisp.
- → What can I substitute for quinoa?
Brown rice, farro, or couscous work well as alternatives. Adjust cooking times accordingly. For a grain-free version, use cauliflower rice or chickpeas.
- → Is this suitable for meal prep?
Yes, this dish is excellent for meal prep. Portion into individual containers for grab-and-go lunches throughout the week. The quinoa holds up well and doesn't get soggy.
- → How do I store leftovers?
Keep refrigerated in an airtight container for up to 4 days. The citrus dressing may slightly soften the vegetables over time, but the dish remains delicious.
- → Can I add protein?
Grilled chicken, baked tofu, or shrimp pair beautifully. For additional plant-based protein, consider adding hemp seeds, pumpkin seeds, or chickpeas.