Go Back
To make the Edamame Quinoa Power Salad, you will need: - 1 cup quinoa, rinsed - 2 cups water - 1 cup shelled edamame (fresh or frozen) - 1 red bell pepper, diced - 1 small cucumber, diced - 1 avocado, diced - 1/4 cup red onion, finely chopped - 1/4 cup fresh cilantro, chopped - 3 tablespoons olive oil - 2 tablespoons lime juice - 1 teaspoon honey (or agave syrup for a vegan option) - Salt and pepper to taste You can switch up some of the ingredients if you like. Here are a few options: - Quinoa: You can use farro, barley, or brown rice instead. - Edamame: Try green peas or chickpeas if you need a change. - Red bell pepper: Yellow or orange peppers work well too. - Avocado: Substitute with diced mango for a sweet twist. - Olive oil: Use avocado oil or a nut oil like walnut oil. This salad is packed with nutrition: - Quinoa: A complete protein and rich in fiber. It helps keep you full longer. - Edamame: Offers high protein and fiber. Great for muscle repair and digestion. - Red bell pepper: Full of vitamin C, it boosts your immune system. - Cucumber: Hydrating and low in calories, it adds crunch and freshness. - Avocado: Provides healthy fats that are good for your heart. - Cilantro: Contains antioxidants and adds a bright flavor. Each ingredient brings its own health benefits, making this salad a nourishing choice for any meal. To cook the quinoa, start by rinsing 1 cup of quinoa under cold water. This step helps remove any bitter taste. In a medium saucepan, add the rinsed quinoa and 2 cups of water. Bring this mix to a boil over high heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes. The water will absorb, and the quinoa will become fluffy. After cooking, remove it from heat and let it cool in the pan. If you're using frozen edamame, place it in a pot of boiling water. Cook for about 3 to 5 minutes until it is heated through. Then, drain the edamame and set it aside to cool. If you have fresh edamame, you can simply shell it and set it aside. In a large mixing bowl, combine the cooked quinoa and edamame. Next, add 1 diced red bell pepper, 1 diced cucumber, 1 diced avocado, 1/4 cup finely chopped red onion, and 1/4 cup fresh chopped cilantro. Stir gently to mix the ingredients together. For the dressing, take a small bowl and whisk together 3 tablespoons of olive oil, 2 tablespoons of lime juice, 1 teaspoon of honey, and a pinch of salt and pepper. Whisk until everything is well blended. This dressing adds a fresh and zesty flavor to the salad. Drizzle the dressing over the quinoa and edamame mixture. Toss gently to coat all the ingredients well. It’s important to mix carefully so you don’t mash the avocado. Taste the salad and adjust the seasoning if needed, adding more lime juice, salt, or pepper. You can serve it right away or refrigerate it for 30 minutes. Chilling helps the flavors blend beautifully. Enjoy your Edamame Quinoa Power Salad! To cook quinoa well, start by rinsing it. Use cold water to wash off any bitter taste. Add one cup of rinsed quinoa and two cups of water to a pot. Bring the water to a boil. Once it boils, lower the heat and cover the pot. Let it simmer for about 15 minutes. The quinoa should absorb all the water and fluff up. After cooking, let it cool for a bit before mixing it into your salad. This will help keep the texture light and airy. If you have leftovers, store them in a clean, airtight container. This helps keep the salad fresh. You can put it in the fridge for up to three days. When ready to eat, just give it a good stir. You may want to add a splash of lime juice or olive oil to refresh the flavor. Always check for any signs of spoilage before eating. To give your salad a flavor boost, consider adding spices or herbs. A pinch of cumin or smoked paprika can add warmth. Fresh herbs like basil or mint can bring a bright taste. You can also try adding nuts or seeds for crunch. A sprinkle of sesame seeds or sunflower seeds adds a nice touch. Don't forget to taste as you go! Adjust the salt and lime juice to suit your palate. {{image_2}} You can add proteins to make your salad heartier. Grilled chicken adds a nice flavor and keeps it filling. Tofu is a great plant-based choice. Use firm tofu and grill or pan-sear it. Beans like chickpeas or black beans also work well. They add protein and a touch of creaminess. Feel free to swap in seasonal veggies. In spring, add peas or asparagus. In summer, try cherry tomatoes or zucchini. Fall can bring roasted sweet potatoes or butternut squash. In winter, use kale or Brussels sprouts. These swaps keep your salad fresh and exciting year-round. Explore various dressings to change the flavor. A sesame dressing gives a nutty kick. A spicy sriracha dressing adds heat and depth. For a creamy option, try a yogurt-based dressing. You can also mix herbs like basil or mint into your dressing for a fresh twist. Each dressing can transform the whole dish. To keep your Edamame Quinoa Power Salad fresh, store it in an airtight container. This helps lock in moisture and flavor. Place the salad in the fridge right after you make it. It can stay good for about three days. Before serving, give it a quick toss. If it seems dry, add a splash of lime juice to refresh it. If you want to save some for later, freezing is an option. However, I don’t recommend freezing the whole salad. The avocado and cucumber may not taste great after thawing. Instead, you can freeze the cooked quinoa and edamame separately. Store them in airtight bags. They can last up to three months in the freezer. When you’re ready, just thaw and mix with fresh veggies. Knowing how long each ingredient lasts helps reduce waste. Here’s a quick guide: - Quinoa: Uncooked quinoa lasts about two years in a cool, dry place. - Edamame: Fresh edamame lasts about a week in the fridge. Frozen edamame can stay good for six months. - Avocado: A ripe avocado lasts about two to three days in the fridge. - Cucumber: Store in the fridge for about one week. - Red Bell Pepper: It can last up to one week in the fridge. - Red Onion: Keep it in a cool, dark place for about a month. - Cilantro: Use fresh cilantro within one week for best flavor. This storage info helps you enjoy your salad at its best! Yes, you can make this salad ahead of time. Prepare it up to one day in advance. Just keep it in the fridge. The flavors get better as they sit. However, add the avocado just before serving to keep it fresh and green. Yes, this salad is vegan-friendly. Use agave syrup instead of honey. All the other ingredients are plant-based. It’s a great choice for anyone following a vegan diet. This salad is gluten-free as it is. Quinoa is naturally gluten-free. Just ensure that any other ingredients you use are also gluten-free. Check labels for any hidden gluten. If you want to swap quinoa, try brown rice or millet. Both are good options. They add a nice texture and flavor. You could also use cauliflower rice for a lower-carb choice. Just make sure to adjust cooking times as needed. This blog post covered how to make an Edamame Quinoa Power Salad. We listed the key ingredients and their benefits, along with cooking steps. I shared tips for perfect quinoa and ways to enhance flavors. We explored variations, like adding proteins and seasonal veggies. Lastly, I provided storage tips to keep your salad fresh. Remember, you can customize this salad to your taste. Enjoy experimenting with flavors and ingredients for a dish you'll love. Happy cooking!

Edamame Quinoa Power Salad

Revitalize your mealtime with this delicious Edamame Quinoa Power Salad, packed with nutrients and flavor! This vibrant salad features fluffy quinoa, fresh veggies, creamy avocado, and protein-rich edamame, all tossed in a zesty lime dressing. Ready in just 45 minutes, it's perfect for a quick lunch or a light dinner. Click through to explore this healthy recipe and elevate your salad game today!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups water

1 cup shelled edamame (fresh or frozen)

1 red bell pepper, diced

1 small cucumber, diced

1 avocado, diced

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

3 tablespoons olive oil

2 tablespoons lime juice

1 teaspoon honey (or agave syrup for a vegan option)

Salt and pepper to taste

Instructions
 

Begin by cooking the quinoa. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool.

    If using frozen edamame, steam or boil them for 3-5 minutes until heated through, then drain and set aside.

      In a large mixing bowl, combine the cooked quinoa, shelled edamame, diced red bell pepper, diced cucumber, avocado, red onion, and chopped cilantro.

        In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until well combined.

          Drizzle the dressing over the quinoa and edamame mixture and toss gently to combine, ensuring all ingredients are well coated.

            Taste and adjust seasoning if necessary, adding more lime juice, salt, or pepper as desired.

              Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4