This quinoa edamame salad is a vibrant and flavorful dish packed with protein and nutrients. It features a delightful combination of fluffy quinoa, crunchy edamame, and a refreshing blend of vegetables. The star of the show is the homemade miso tahini dressing, which adds a unique and savory flavor to this high protein quinoa salad. This edamame crunch salad is perfect for a light lunch, a healthy side dish, or a refreshing summer meal.
Why you’ll love this high protein quinoa salad
- Packed with plant-based protein: Both quinoa and edamame are complete proteins, making this salad an excellent choice for vegetarians and vegans looking to boost their protein intake.
- Creamy, umami-rich dressing: The miso tahini dressing adds a unique depth of flavor—nutty, savory, and slightly sweet. The fermented miso adds a gut-healthy boost, while tahini brings richness without dairy.
- Nutrient-dense and super healthy: This salad is loaded with fiber, antioxidants, and essential vitamins from fresh vegetables, miso, and tahini, supporting overall wellness.
- Perfect for meal prep: It stays fresh in the fridge for days, making it an easy grab-and-go option for busy weekdays. The flavors even deepen over time!
- Gluten-free and dairy-free: Ideal for those with dietary restrictions, this salad is naturally gluten-free and dairy-free while still being rich and satisfying.
- Great for any occasion: Whether it’s a light lunch, a protein-packed side dish, or a potluck favorite, this salad is versatile and fits any mealtime.
- Quick and easy to make: With minimal cooking required, this recipe is perfect for busy individuals who still want a nutritious meal. Quinoa and edamame can be cooked together in the same pot which saves you time and effort.
Ingredients
(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)
- Quinoa: Tricolor quinoa gives more nutritional benefits. However, you can use white quinoa if that’s what you have.
- Edamame: Edamame are young soybeans harvested before they have ripened or hardened. I’ve used peeled frozen edamame here.
- Stock or broth: Vegetable or chicken stock can be used.
- Fresh vegetables: Onions, cucumber and bell peppers. You can use any other salad vegetables too.
- Fresh herbs: Coriander leaves and spring (green) onions.
- Toasted nuts: Peanuts or other nuts like almonds or walnuts.
- Miso tahini dressing
How to make edamame crunch salad with quinoa
Cook quinoa and edamame
Add quinoa and edamame to vegetable stock and water in a deep pot. Bring it to a boil.
Cover the pot and simmer for 20 minutes.
Turn off the stove and let it rest. After 5 to 10 minutes, open and fluff up the quinoa with a fork or spatula.
Add mix-ins
Transfer the quinoa and edamame to a serving platter. Add diced onions, bell peppers and Japanese cucumber.
Sprinkle roasted peanuts, chopped green onions and coriander leaves.
Add miso tahini dressing
Make creamy miso tahini dressing using this recipe. Drizzle the dressing on the salad and toss.
Enjoy your high protein quinoa salad with edamame as a light lunch, nutrient-rich dinner, or a healthy side dish for any meal. You can even use it as a stuffing for wraps.
What to pair with quinoa edamame salad
Protein pairings
- Add extra plant-based protein with:
- Some options for non-vegans:
Side Dishes
Add more veggie goodness with:
Soups
- Creamy almond broccoli soup (without cream)
- Spicy cauliflower soup
- Lemon coriander chicken soup
- Roasted pumpkin soup
Looking for more quinoa recipes?
Quinoa Edamame Salad Recipe
Ingredients
To cook quinoa and edamame
- ¾ cup quinoa
- 2 cups frozen edamame
- 1 cup vegetable stock (low sodium)
- 1 cup water
Mix-ins
- 1 medium onion
- 1 Japanese cucumber
- 1 bell pepper
- 2 tablespoons chopped green onions (spring onions)
- 2 tablespoons chopped coriander leaves
- 2 tablespoons roasted peanuts or sesame seeds
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Cook quinoa and edamame
- Add ¾ cup quinoa and 2 cups frozen edamame to 1 cup vegetable stock and 1 cup water in a deep pot. Bring it to a boil.
- Reduce the flame, cover the pot and simmer for 20 minutes.
- Turn off the stove and let it rest. Meanwhile dice the veggies and make the dressing.
Prepare the vegetables
- Dice 1 medium onion, 1 Japanese cucumber and 1 bell pepper into small cubes.
- After 5 to 10 minutes, open and fluff up the quinoa with a fork or spatula.
- Transfer the quinoa and edamame to a serving platter. Add diced onions, bell peppers and Japanese cucumber.
- Sprinkle 2 tablespoons chopped green onions, 2 tablespoons chopped coriander leaves and 2 tablespoons roasted peanuts or sesame seeds
Make salad dressing
- Make the 5-minute tahini miso dressing and drizzle it on the salad.
- You can serve right away or chill to serve later.
Notes
- Quinoa: Tricolor quinoa gives more nutritional benefits. However, you can use white quinoa if that’s what you have.
- Edamame are young soybeans harvested before they have ripened or hardened. I’ve used peeled frozen edamame here.
- Stock or broth: Vegetable or chicken stock can be used.
- Toasted nuts: You can use other nuts like almonds or walnuts, or sesame seeds.
- Cooking quinoa and edamame: You can also cook quinoa in a microwave as shown in this recipe for pumpkin quinoa salad. Use the same recipe, with additional ¼ cup of water for edamame.
- Since Japanese cucumbers are more crunchy, I prefer them particularly in Asian salads.
- Leftovers: Refrigerate and serve within 3 days.
- Storage: This salad tastes better the next day, with quinoa soaking up all that delicious dressing. It keeps well in the fridge for 3 days. If you intend to store for more than 3 days, Keep the dressing in a different container in the fridge. That way, it lasts for 5 to 6 days.
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