Name: Turmeric Quinoa and Edamame Salad
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Cuisine: Asian Inspired
Ingredients: 1/3 cup dry quinoa; 1/2 tsp ground turmeric; 1/4 tsp freshly cracked black pepper; 2 tbsp almond butter; 2 tbsp lime juice; 1 tbsp fresh ginger; 1 tbsp tamari (reduced sodium); 1 tbsp maple syrup; 1 tbsp rice vinegar; 2 cups red cabbage (shredded); 1 tsp lime juice; Pinch of salt; 2 cups shelled frozen edamame (thawed); 1/3 cup fresh mint (finely chopped); 2 tbsp walnuts (roughly chopped); 2 spring onions (finely chopped); 1/2 avocado (diced)

Why You’ll Love Turmeric Quinoa and Edamame Salad Recipe

This salad is quick, satisfying, and packed with plant-based protein from quinoa and edamame. The turmeric and black pepper add warm flavor, while the almond butter dressing makes every bite creamy, tangy, and lightly sweet. It is also colorful, refreshing, and perfect for lunch, meal prep, or a light dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dry quinoa
Ground turmeric
Freshly cracked black pepper
Almond butter
Lime juice
Fresh ginger or ground ginger
Reduced-sodium tamari
Maple syrup
Rice vinegar
Red cabbage
Salt
Shelled frozen edamame, thawed
Fresh mint
Walnuts
Spring onions
Avocado

Directions

Rinse the quinoa well, then add it to a small saucepan with water, turmeric, and black pepper. Bring to a gentle boil, reduce the heat, cover, and cook until the water is absorbed. Let it rest covered, then fluff with a fork and cool completely.

Blend the almond butter, lime juice, ginger, tamari, maple syrup, rice vinegar, and water until smooth. Add a little extra water if the dressing becomes too thick.

Shred the red cabbage, rinse it, then massage it with lime juice and a pinch of salt until it looks bright and slightly softened.

In a large bowl, combine the cooled quinoa, cabbage, edamame, mint, walnuts, spring onions, avocado, and almond satay dressing. Toss gently and serve right away.

Servings and timing

This recipe makes 2 servings.

Prep time: 8 minutes
Cook time: 12 minutes
Total time: 20 minutes

Variations

Add cucumber, shredded carrots, bell pepper, or baby spinach for extra crunch and freshness. You can swap walnuts for cashews, peanuts, almonds, or pumpkin seeds. For a spicier version, add chili flakes, sriracha, or a little fresh chili to the dressing.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, add the avocado just before serving.

This salad is best enjoyed cold or at room temperature. Reheating is not recommended because the fresh herbs, cabbage, avocado, and dressing taste better chilled.

FAQs

Can I make this salad ahead of time?

Yes, but keep the dressing and avocado separate until serving for the freshest texture.

Can I use cooked quinoa?

Yes. Use about 1 cup cooked quinoa in place of the dry quinoa.

Can I use ground ginger instead of fresh ginger?

Yes. Use 1 teaspoon ground ginger instead of 1 tablespoon fresh ginger.

Do I need to thaw the edamame?

Yes, thaw the shelled edamame before adding it to the salad.

Can I use peanut butter instead of almond butter?

Yes, peanut butter works well and gives the dressing a slightly stronger nutty flavor.

Is this salad gluten-free?

It can be gluten-free if you use certified gluten-free tamari.

Can I make it nut-free?

Yes. Use sunflower seed butter instead of almond butter and replace walnuts with pumpkin seeds.

Why rinse quinoa before cooking?

Rinsing quinoa helps remove its natural bitter coating.

Can I serve this warm?

You can, but it tastes best when the quinoa is cooled and the salad is served fresh.

How can I make it more filling?

Add extra edamame, tofu, chickpeas, or more avocado.

Conclusion

Turmeric quinoa and edamame salad is a fresh, nourishing, and flavorful recipe that is easy to prepare in just 20 minutes. With creamy almond satay dressing, crunchy cabbage, protein-rich edamame, and bright herbs, it makes a satisfying meal that feels both light and filling.