Why You’ll Love This Quinoa Edamame Salad

• It’s a complete meal in a bowl. With quinoa and edamame as a powerhouse protein duo, and a rainbow of veggies, this salad is substantial enough to be lunch or a light dinner all on its own. You won’t be left feeling hungry an hour later.
• The textures are incredibly satisfying. You get the fluffy quinoa, the firm bite of edamame, the juicy crunch of bell pepper, and the little bursts of sweetness from the corn. It’s a real party for your palate—never, ever boring.
• It’s a true make-ahead champion. This salad actually improves with time. The flavors meld together beautifully in the fridge, making it the ultimate prep-for-the-week recipe. It holds up remarkably well for 3-4 days.
• It’s wonderfully versatile. Think of this recipe as a fantastic base. You can easily swap in different herbs, add avocado, throw in some chickpeas, or even a sprinkle of feta cheese if you’re feeling it. It’s your canvas!

Ingredients & Tools

• 1 cup uncooked quinoa, rinsed well
• 1 ¾ cups water or vegetable broth
• 1 ½ cups shelled edamame, thawed if frozen
• 1 cup fresh or frozen corn kernels, thawed
• 1 large red bell pepper, finely diced
• ½ red onion, finely diced
• ½ cup fresh cilantro, chopped
• ¼ cup fresh mint, chopped (optional but highly recommended)
• ⅓ cup extra virgin olive oil
• ¼ cup fresh lime juice (about 2-3 limes)
• 1 tbsp maple syrup or agave nectar
• 1 tsp toasted sesame oil
• 1 large garlic clove, minced
• ½ tsp fine sea salt, plus more to taste
• ¼ tsp black pepper

Tools: A medium saucepan with a lid, a fine-mesh strainer, a large mixing bowl, a small bowl or jar for the dressing, a sharp knife, and a cutting board.

A quick note on the ingredients—honestly, using fresh lime juice instead of bottled makes a world of difference in the brightness of the dressing. And that touch of toasted sesame oil? It adds a deep, nutty undertone that really ties everything together. A little goes a long way!

Serves: 4 as a main, 6 as a side | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Rinse that quinoa! Quinoa has a natural coating called saponin that can make it taste bitter or soapy. Giving it a really good rinse in a fine-mesh strainer under cold water until the water runs clear is a non-negotiable step for the best flavor.
• Don’t skip the toasting. After rinsing, I like to toast the quinoa in the dry saucepan for a minute or two over medium heat. You’ll hear it start to crackle and pop, and it gives the quinoa a lovely, nutty aroma that adds another layer of flavor to the final salad.
• Fresh herbs are key. While cilantro is the star, the mint is a secret weapon. It adds a surprising, cool freshness that lifts the entire salad. If you’re not a cilantro person, flat-leaf parsley works beautifully too.
• Taste your dressing. Before you pour it over the salad, dip a piece of bell pepper or an edamame bean into the dressing and taste it. You might want a touch more lime for acidity, a bit more maple syrup for balance, or another pinch of salt. Adjust it to your palate!

How to Make Quinoa Edamame Salad

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken or Tofu — For those wanting an extra protein boost, a simply grilled piece of chicken or marinated tofu sits perfectly on top of this salad, making it a more substantial dinner.
• Spicy Black Bean Soup — A small cup of a warm, spicy soup alongside a scoop of this cool, fresh salad creates a fantastic contrast in temperatures and textures for a complete meal.
• Simple Avocado Toast — For a lighter brunch or lunch, a slice of creamy avocado toast with a generous heap of this salad on the side is a match made in heaven.

Drinks

• Iced Green Tea with Mint — The clean, slightly grassy notes of green tea and the freshness of mint echo the herbal notes in the salad, making for a super refreshing pairing.
• A Crisp Sauvignon Blanc — The zesty lime and herbaceous qualities of this salad are a classic match for a Sauvignon Blanc, which has similar citrus and grassy flavors.
• Sparkling Water with Lime — Sometimes simple is best. The effervescence cleanses the palate between bites, and the lime wedge reinforces the dressing’s flavor.

Something Sweet

• Fresh Mango Slices — The sweet, tropical flavor of ripe mango is a beautiful, light way to finish the meal, complementing the lime in the salad without being too heavy.
• Lemon Sorbet — A scoop of tangy, palate-cleansing lemon sorbet feels incredibly refreshing after the savory, protein-packed salad.
• Dark Chocolate Almond Clusters — A few pieces of dark chocolate with almonds satisfy a sweet tooth while the nuttiness ties back nicely to the sesame and quinoa in the salad.

Top Mistakes to Avoid

• Mistake: Not rinsing the quinoa. I’ve mentioned it before, but it’s the number one reason people say they don’t like quinoa. That bitter coating really can ruin the whole dish, so a quick rinse is essential.
• Mistake: Adding the dressing to hot quinoa. If you pour the dressing on while the quinoa is piping hot, it will absorb it all immediately and can become gluggy. More importantly, it will wilt your beautiful fresh herbs and crunchy vegetables. Let it cool first!
• Mistake: Overcooking the quinoa. Follow the timing—15 minutes simmering, 10 minutes steaming off the heat. If you overcook it, it turns mushy and loses its delightful fluffy texture that’s so important here.
• Mistake: Skipping the taste test. Salads need seasoning! Always taste and adjust the dressing before adding it, and then taste the final salad. You might need more salt, acid, or sweetness to make it sing for you.

Expert Tips

• Tip: Use vegetable broth instead of water. Cooking your quinoa in a low-sodium vegetable broth instead of plain water infuses it with a subtle, savory depth of flavor from the inside out. It’s a simple swap with a big impact.
• Tip: Add a creamy element for serving. Right before serving, try folding in diced avocado or a dollop of plain Greek yogurt or vegan cashew cream. It adds a wonderful richness and creaminess that contrasts beautifully with the bright, zingy flavors.
• Tip: Toast your own sesame seeds. While the sesame oil provides flavor, sprinkling a tablespoon of toasted sesame seeds over the top just before serving adds a fantastic extra crunch and visual appeal.
• Tip: Make it a grain-free bowl. If you want to switch things up, you can replace the quinoa with an equal amount of cooked cauliflower rice. Just make sure to squeeze out any excess moisture after cooking it.

FAQs

Can I make this quinoa edamame salad ahead of time?
Absolutely, and I encourage it! This salad is arguably better the next day. The flavors have more time to meld together. Just store it in an airtight container in the refrigerator for up to 4 days. If you’re adding avocado, wait to add that until just before serving to keep it from browning. You might find it absorbs the dressing, so have a little extra lime juice and olive oil on hand to refresh it if needed.

I’m not a fan of cilantro. What can I use instead?
No problem at all! Cilantro can be a divisive herb. The easiest swap is an equal amount of fresh flat-leaf parsley, which has a clean, mild flavor. You could also use a combination of fresh basil and mint, or even some chopped green onions (scallions) for a different kind of fresh, oniony bite. The recipe is very flexible.

Is this salad freezer-friendly?
I wouldn’t recommend freezing this particular salad. While the edamame and corn freeze well on their own, the fresh vegetables (like bell pepper and onion) will become watery and lose their crisp texture upon thawing. The quinoa can also become a bit mushy. It’s best enjoyed fresh or stored in the fridge.

Can I use a different grain?
Of course! This recipe is a great template. Cooked farro, bulgur wheat, or even brown rice would work wonderfully. Just aim for about 3 to 3 ½ cups of cooked, cooled grain to replace the quinoa. Keep in mind that different grains have different cooking times and liquid requirements, so follow the package directions for whatever you choose.

How can I add more protein to this salad?
This salad is already pretty protein-packed, but you can easily amp it up. A can of rinsed chickpeas or black beans would be a fantastic addition. For a non-vegetarian option, grilled shrimp, shredded rotisserie chicken, or flaked salmon would be delicious mixed in or served on top. Crumbled feta or goat cheese would also add protein and a salty, creamy element.