Edamame Quinoa Citrus Salad

This Edamame and Quinoa Salad is a vibrant, protein-rich dish that brings together the nuttiness of fluffy quinoa with the crunch of fresh vegetables. Dressed in a zesty citrus vinaigrette, it's an ideal choice for a nutritious lunch or a refreshing side dish that fits perfectly into a vegetarian and gluten-free lifestyle.

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Combining simple pantry staples like quinoa with garden-fresh produce creates a texture-rich experience. The combination of parsley and mint adds a bright, herbal note that complements the tang of the rice vinegar and lemon juice dressing.

Ingredients

• Grains and Legumes: 1 cup quinoa (rinsed), 2 cups water, 1 cup shelled edamame (fresh or frozen).
• Vegetables: 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).
• Dressing: 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon rice vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper.

Instructions

Cook the Quinoa

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.

Prepare the Edamame

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.

Combine the Salad

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

Whisk the Dressing

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

Toss and Season

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

Serve

Serve the salad chilled or at room temperature for the best flavor.

Zusatztipps für die Zubereitung

For an extra layer of texture, you can add 1/4 cup toasted sunflower seeds or sliced almonds to the mix. Ensure that both the quinoa and the edamame are completely cooled before mixing with the fresh vegetables to keep the cucumber and tomatoes crisp.

Varianten und Anpassungen

This recipe is highly adaptable. You can substitute lime juice for the lemon juice for a different citrus profile, or stir in a pinch of chili flakes if you prefer a bit of heat in your dressing.

Serviervorschläge

This salad is substantial enough to be a standalone meal, but it also pairs beautifully with protein additions like grilled chicken or tofu. It is a great option for meal prep as it holds up well in the refrigerator.

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Whether you're looking for a light dinner or a colorful side dish for your next gathering, this Edamame and Quinoa Salad is a reliable, healthy, and delicious choice that never disappoints.

Frequently Asked Recipe Questions

→ Can I make this ahead of time?

Yes, this bowl actually improves after a few hours in the refrigerator. The quinoa absorbs the citrus dressing beautifully, and vegetables stay crisp for 2-3 days when stored properly in an airtight container.

→ What protein can I add?

Grilled chicken, baked tofu, or shrimp work wonderfully. The edamame already provides 11 grams of plant-based protein per serving, making it substantial on its own.

→ Can I use different grains?

Farro, bulgur, or brown rice make excellent substitutes. Adjust cooking time accordingly and ensure grains are cooled before combining with vegetables.

→ Is this gluten-free?

Yes, when using certified gluten-free quinoa. Always check labels on rice vinegar and mustard to ensure they meet your dietary needs.

→ How do I store leftovers?

Keep refrigerated in an airtight container for up to 4 days. The flavors continue to develop, making it ideal for batch cooking and weekday lunches.