Grab a bag of frozen edamame, cook up some quinoa, whip up the Asian-inspired dressing, chop some cucumbers, toss in some bagged coleslaw mix and slivered almonds for that beautiful crunch….and let’s do this! My crunchy edamame quinoa salad with sesame-ginger dressing is packed with veggies and is my current lunch obsession

A bowl filled with quinoa edamame salad. Two utensils are sitting in the salad in the bowl. Bowl is on a counterop and surrounded by a napkin, a bowl of sesame seeds, a bowl of chopped scallion and parsley leaves, and a few loose parsley leaves and chopped scallion pieces scattered on the countertop.

A boring salad hates to see me comin’…..

Clearly, I am a lady who is passionate about vegetables … and, frankly, you can’t love veggies without having some strong opinions about salad. I mean, salads have kinda been the traditional go-to method for getting a bunch of veggies in at once… but let’s be honest, a lot of salads are kind of boring and a total bummer to eat (and then we wonder why people don’t love eating veggies).

But not on my watch! And this salad? Oh, this quinoa and edamame salad is anything but boring. She has the perfect mix of crunch, fresh ingredients, and hearty feels in all the best ways. Toasted almonds, crisp cucumbers, sesame seeds, and an easy bagged coleslaw mix that keeps things super doable. The real stars, though, are the edamame and quinoa…they make this quick quinoa lunch option truly shine with veggies, flavor, and ease in a way that also keeps you full.

And then there’s the dressing. It’s a simple, homemade, Asian-inspired mix of a little ginger, a little rice vinegar, a little soy sauce and a touch of maple syrup to balance it out. It whisks up quickly and won’t make a mess of your kitchen. And its just meant for this dish. Truly an easy dressing for quinoa that you could use in some many other ways, but really ties everything together and makes the whole salad pop.

Now, this salad works beautifully as a vegetarian main dish (so satisfying solo), but she can also double as one of your new go-to veggie-packed side dish recipes that is not going get ignored at a potluck or holiday gathering. But if you want to bulk it up a bit more, I love adding crispy air fryer tofu or some of my slow cooker shredded meal prep chicken on top for a quick protein boost.

All ingredients for Crunchy Quinoa + Edamame Salad sitting together on the counter before cooking.
So many wholesome ingredients, textures and flavors go into this one!

Let’s make this salad together. Just you and me….

Jump to Recipe Instructions
A bowl filled with cooked quinoa, edamame, coleslaw mix, cucumber, cilantro, scallions, almonds, and sesame seeds prior to mixing. A wooden spoon is in the mixture as if about to stir the ingredients together. The bowl is sitting on a countertop surrounded by some fresh parsely leaves and small containers individually filled wih soy sauce, sesame oil, vinegar, and honey.
Start by tossing the cooked quinoa, edamame, chopped coleslaw mix, cucumber, cilantro, scallions, almonds, and sesame seeds in a large bowl.
Sesame oil being poured into a bowl containing the remaining dressing ingredients. The bowl is sitting on a countertop surrounded by a whisk, a larger bowl filled with un-dressed quinoa edamame salad and some fresh parsley leaves scattered on the countertop.
The sauce is simple to whisk up and ties the salad together. Add the ginger, vinegar, soy sauce, honey, and sesame oil to a small bowl.
A bowl containing dressing ingredients being stirred by hand with a whisk. The bowl is sitting on a countertop surrounded by a larger bowl filled with un-dressed quinoa edamame salad and some fresh parsley leaves on the countertop.
And whisk together!
Dressing being poured by hand from a small bowl into a larger bowl containing the remaining quinoa edamame salad mixture. The bowl with the salad is sitting on a countertop surrounded by a few fresh parsely leaves scattered on the countertop.
Pour the dressing over the salad….
A clear bowl filled with quinoa edamame salad being stirred together with a wooden spoon. The bowl is on a countertop and a hand is holding the bowl on the side. There are some fresh parsley leaves on the countertop.
…and give everything a good mix to coat the veggies and quinoa in that tasty dressing.
A pair of hands holding a bowl filled with quinoa edamame salad. Two utensils are sitting in the salad in the bowl. Bowl is on a counterop and surrounded by a bowl of sesame seeds, a bowl of chopped scallion and parsley leaves, and a few loose parsley leaves and chopped scallion pieces scattered on the countertop.
Add the nuts and you are ready to enjoy! I personally think this one is best at room temp right after you make it!
5 from 8 votes

Quinoa Edamame Salad with Sesame-Ginger Dressing

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Cuisine: American, Asian
Course: Main Course, Side Dish
Author: Taesha Butler
Grab a bag of frozen edamame, cook up some quinoa, whip up the Asian-inspired dressing, chop some cucumbers, toss in some bagged coleslaw mix and slivered almonds for that beautiful crunch….and let’s do this! My crunchy edamame quinoa salad with sesame-ginger dressing is packed with veggies and is my current lunch obsession
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 3 cups cooked quinoa
  • 3 cups shelled edamame beans , (12 ounces) defrosted if using frozen
  • 3 cups finely chopped coleslaw mix , or 2 cups shredded cabbage and 1 cup shredded carrot
  • ½ English cucumber, diced
  • ½ cup cilantro or parsley, chopped
  • 4 scallions, trimmed and thinly sliced (or 1/3 cup chopped chives)
  • ½ cup sliced toasted almonds
  • ¼ cup toasted sesame seeds
  • 2 teaspoons grated fresh ginger, or 1 teaspoon dried ground ginger
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons maple syrup, or honey if vegan is not needed
  • ¼ cup low-sodium soy sauce, or use tamari, or coconut aminos for a gluten free option
  • 1 Tablespoon toasted sesame oil

Instructions
 

  • Add quinoa, edamame, chopped coleslaw mix, cucumber, cilantro, scallions, almonds, and sesame seeds to a large bowl. Mix to combine.
  •  In a small bowl, whisk together the ginger, vinegar, soy sauce, maple syrup/honey, and sesame oil.
  • Pour the dressing over the salad and toss to coat and combine.
  • Serve the salad at room temperature or chilled with additional herbs, nuts, and sesame seeds on top for garnish.
    Make ahead: The salad (minus the nuts) and vinaigrette can be made ahead of time and stored in an air-tight container in the fridge for 2 to 4 days. Add the nuts before serving to keep them crunchy.

Notes

Notes

  • Instead of almonds, cashew or peanuts would be a great crunchy addition.
  • If you need a nut-free version, just leave the nuts out or use a 1/3 cup sunflower seeds instead.
  • Other veggies that would be great in this salad: bell pepper, chopped broccoli slaw or raw broccoli, raw cauliflower, sliced sugar snap peas or snow peas…
  • Use cooked rice in place of the quinoa.
  • Stir in some spice! Add a teaspoon (more or less to taste) of Sriracha or other Asian hot sauce to the dressing for a little spicy kick.
Serving: 1.5cups, Calories: 346kcal, Carbohydrates: 43g, Protein: 16g, Fat: 14g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 0.002g, Sodium: 399mg, Potassium: 748mg, Fiber: 9g, Sugar: 11g, Vitamin A: 236IU, Vitamin C: 15mg, Calcium: 187mg, Iron: 5mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.