Edamame Quinoa Salad Citrus

The Edamame and Quinoa Salad is a vibrant, protein-rich grain salad featuring tender edamame, fluffy quinoa, and a medley of fresh vegetables tossed in a zesty citrus dressing. This healthy dish is perfect for a light lunch or a refreshing side, offering a perfect balance of textures and flavors that are both satisfying and nutritious.

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This salad combines the earthy tones of quinoa with the brightness of cherry tomatoes and cucumber. The addition of fresh mint and parsley elevates the dish, making it a standout option for meal prepping or summer gatherings.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup shelled edamame (fresh or frozen)
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice (about 1 lemon)
• 1 tablespoon rice vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

Step 1

In a medium saucepan, combine quinoa and water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, or until the water is absorbed and quinoa is tender. Remove from heat and let cool.

Step 2

While the quinoa cooks, bring a small pot of water to a boil. Add edamame and cook for 3–4 minutes (or according to package instructions). Drain and set aside to cool.

Step 3

In a large bowl, combine cooled quinoa, edamame, cherry tomatoes, red bell pepper, cucumber, red onion, parsley, and mint.

Step 4

In a small bowl, whisk together olive oil, lemon juice, rice vinegar, Dijon mustard, salt, and pepper until well combined.

Step 5

Pour the dressing over the salad and toss gently to combine. Adjust seasoning to taste.

Step 6

Serve chilled or at room temperature.

Zusatztipps für die Zubereitung

Ensure the quinoa is thoroughly rinsed before cooking to remove any bitterness. For the best texture, let the cooked quinoa and edamame cool completely before mixing with the fresh vegetables to keep the cucumber and tomatoes crisp.

Varianten und Anpassungen

For extra crunch, add 1/4 cup toasted sunflower seeds or sliced almonds. You can also substitute lime juice for the lemon or add a pinch of chili flakes if you prefer a bit of heat in your dressing.

Serviervorschläge

This salad pairs excellently with grilled chicken or tofu. It can be served as a standalone meal or as a side dish. For the best experience, serve it chilled or at room temperature.

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Whether you're looking for a nutrient-dense lunch or a colorful side, this Edamame and Quinoa Salad is a delicious and easy solution. Its fresh ingredients and zesty dressing make it a bowl of pure goodness!

Recipe FAQs

→ Can I make this ahead of time?

Yes, this dish is ideal for meal prep. The flavors actually improve after a few hours in the refrigerator. Store in an airtight container for up to 4-5 days.

→ What can I substitute for edamame?

Shelled fava beans, chickpeas, or green peas work well as alternatives. Each brings a slightly different texture and flavor profile.

→ Is this suitable for vegan diets?

Yes, all ingredients are plant-based. Just ensure your Dijon mustard doesn't contain honey or other animal products.

→ How do I store leftovers?

Keep refrigerated in an airtight container. The vegetables stay crisp for 2-3 days. For best texture, add fresh herbs just before serving leftovers.

→ Can I use other grains?

Farro, bulgur, or brown rice make excellent substitutes. Adjust cooking time according to package directions.

→ How can I add more protein?

Top with grilled chicken, baked tofu, or add toasted nuts like almonds or sunflower seeds. Feta or goat cheese also complement the flavors.