Quinoa & Edamame Salad

2024 Recipes (7)

A fresh colourful salad full of flavour, perfect for family dinners, BBQs or entertaining. This recipe provides plant-based protein from the quinoa and edamame, healthy monounsaturated fats from the avocado, seeds and extra virgin olive oil, and is gluten free.


  • 1 ½ cups cooked quinoa (approx. ¾ cup uncooked quinoa)
  • 1 cup shelled edamame, cooked
  • 1 medium (approx. 1 cup) cucumber, quartered & diced
  • 2 stalks spring onion, sliced
  • ½ cup pomegranate seeds, or 1 cup red grapes halved
  • ½ cup fresh chopped herbs - parsley, mint or basil (or combination)
  • ½ avocado, diced
  • ¼ cup pepitas and sunflower seeds or sliced almonds - optional



  • ¼ cup extra virgin olive oil
  • ½ orange, juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey, or maple syrup for vegan
  • ¼ teaspoon allspice
  • Salt and pepper, to taste


  1. Rinse the quinoa in a fine mesh strainer under cold water to remove bitterness. Strain and place in a small pot with 2 cups water and a pinch salt. Bring to the boil, cover, lower to a gentle simmer for 15 minutes or until water is absorbed and quinoa cooked. Let cool, fluff with a fork. Refrigerate to cool (this can be made ahead).
  2. Place shelled edamame in a small pot with enough water to cover. Bring to the boil, then reduce to a simmer for 5 minutes. Drain water and cool edamame in the fridge (this can be made ahead of time).
  3. In a large salad bowl, combine cooked quinoa and edamame, cucumber, spring onion, herbs, pomegranate or grapes, avocado and seeds.
  4. Combine all dressing ingredients in a jar with a lid. Shake well to combine. Pour over salad and serve.


  • Salad can be kept in the fridge without dressing added for up to 3 days. Leftover salad with dressing can be kept in the fridge for approx. 24 hours.
  • Omit the seeds or nuts for intolerances or allergies.