Rating: 4.67 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This quinoa and edamame salad is a superfood dream! Packed full of flavor and nutrients, you will want to make this time and time again! This salad can be made as a main dish, side dish, potluck, meal prep--it's pretty much a perfect salad!

Recipe Summary test

prep:
15 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Dressing:
Salad:

Directions

Instructions Checklist
  • Combine olive oil, vinegar, maple syrup, sesame oil, liquid amino, lemon juice, garlic, red pepper flakes, salt, and pepper in a mason jar. Seal the lid and shake dressing until fully blended.

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  • Place cooked quinoa, edamame, bell pepper, cucumber, carrot, green onion, cranberries in a large mixing bowl. Add 1/2 cup of the dressing and mix until well combined; save any remaining dressing for another use. Place in the refrigerator until chilled, at least 1 hour.

  • Garnished with slivered almonds to serve.

Cook's Note:

I've been guilty of making this last minute and serving it immediately without chilling. It is still amazing!

Nutrition Facts

327 calories; protein 8.3g; carbohydrates 32.3g; fat 19.6g; sodium 92.2mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
03/26/2020
I followed the recipe (always try to do the first time) and it was excellent. Nice blend of flavors. Next time I might add a bit more lemon but great as is. "Salt to taste" for me was almost a teaspoon. Thanks for sharing! Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/11/2020
It was easy and delicious - great side dish! Read More
Rating: 4 stars
04/12/2021
I’m trying to add more fiber to my diet, so I had to try this. I think it’s definitely better chilled. It’s pretty good! The only change I made was to use only 2 T. of the rice wine vinegar AND 2 T. of seasoned rice wine vinegar for a little more sweetness. Next time I will use all seasoned rice wine vinegar. I might throw a few more dried cranberries in today’s batch and/or maybe a tiny bit more maple syrup. Oh, I couldn’t find a Persian cucumber, so I used an English one. Happy I found this recipe. Will be making this again! Read More
Rating: 5 stars
01/07/2020
Added some chicken for a great meal. Read More
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Rating: 5 stars
01/07/2021
The dressing is truly delicious. I added a little ginger to it. The texture of quinoa and edamame and cucumber are a delight in the mouth. This is a keeper. Read More
Rating: 5 stars
03/26/2020
I followed the recipe (always try to do the first time) and it was excellent. Nice blend of flavors. Next time I might add a bit more lemon but great as is. "Salt to taste" for me was almost a teaspoon. Thanks for sharing! Read More