Perfect for a healthy lunch, this Turmeric Quinoa and Edamame Salad is easy to meal prep and full of vibrant flavors. The almond butter dressing is creamy and delicious, and each colorful, antioxidant-packed bowl provides 30 g of protein and 16 g of fiber to help you feel full and satisfied. If you love this, try my original turmeric quinoa edamame salad, high-protein tofu poke bowl meal-prep, or high-protein soba noodle salad next.
Why This Recipe Works
- Simple to prepare, saving you time in the kitchen.
- Loaded with protein, fiber, and nourishing ingredients.
- An energizing and satisfying meal that’s perfect for busy schedules.
- It is beautifully colorful, which makes it a joy to serve, and it provides a wide array of antioxidants.
- Perfect for meal prep, it keeps well with our special order of layering the ingredients and is easy to eat on the go.
Ingredient Notes
- Quinoa is a wholegrain, rich in fiber and micronutrients.
- Edamame is our main source of plant protein in this salad and is super easy to prepare, as you can just let them thaw or just cover them in boiling water if they are still frozen.
- Red cabbage is packed with vitamins and adds a gorgeous crunch.
- Mint brings a fresh flavor that complements the creamy almond butter dressing.
Step-By-Step Instructions
Rinse the quinoa under cold water, then cook with turmeric and black pepper as directed. Shred the red cabbage and mix with lime juice and salt. Blend the almond butter dressing ingredients until smooth. Layer the ingredients in containers, starting with the dressing and ending with the cashews. Top with avocado before serving.
FAQ
Yes, it’s naturally gluten-free.
Yes, feel free to use cashew or peanut butter. Use tahini for a nut-free option.
It stays fresh for up to 4 days. Layer the components properly and use small containers to keep everything as fresh as possible.
Soy sauce is a great substitute. Start with half the amount as it’s stronger, then adjust to taste from there.
Frozen edamame are usually pre-cooked. You can just let them thaw if you want to eat them cold, or rinse them under warm water if you forgot to take them out of the freezer ahead of time.
I use 600 ml glass containers from Ikea. They’re the perfect size for these portions and keep everything fresh through the week.
Of course, it’s very adaptable. Add your favorite or seasonal vegetables. Shredded carrots, for example, would be a great addition.
Variations and Tips
- Try roasted chickpeas for a crunchy twist.
- Maple syrup can be swapped with agave for the dressing.
- Don’t forget to massage the cabbage for the best texture. For a zestier flavor, add extra lime juice.
- Mix the fresh herbs by adding a handful of cilantro.
- Don’t like quinoa? Swap for brown rice.
- Look for shelled edamame (the one without the pods) to save time.
- Turn this meal prep into a great side dish by mixing it all together in a large bowl, or make this Turmeric Quinoa Edamame Salad for a similar vibe.
- If you like this recipe, you’ll also love our Dill Pickle Meal Prep Salad, Spring Roll Salad Jars (Meal Prep), or Pesto Orzo Salad (Meal-Prep).
Why You’ll Love This Turmeric Quinoa and Edamame Salad Meal Prep
- Nourishing
- Colorful
- Protein-Packed
- Flavorful
- Convenient
Turmeric Quinoa and Edamame Salad (Meal Prep)
Equipment
- 1 Blender
Ingredients
- ¾ cup (125 g) dry quinoa
- ½ tsp (1.5 g) ground turmeric
- ¼ tsp (0.5 g) freshly cracked black pepper
- 2.5 cups (390 g) shelled edamame - thawed
- ¼ small red cabbage - approx. 3 cups once shredded
- ½ tsp (2.5 ml) lime juice
- 1 red bell pepper - seeded and diced
- 2 scallions - thinly sliced
- ½ cup (45 g) fresh mint - finely chopped
- 3 tbsp (25 g) cashews
- ½ avocado - sliced
- (1) sea salt flakes - to taste
Almond Butter Dressing
- 3 tbsp (45 g) almond butter
- 3 tbsp (45 ml) lime juice
- 2 tbsp (12 g) fresh ginger
- 2 tbsp (30 ml) tamari - reduced sodium preferred
- 2 tbsp (30 ml) maple syrup
- 2 tbsp (30 ml) water - more if you prefer a thinner consistency
Instructions
- Prepare the quinoa: Rinse the dry quinoa thoroughly to remove any bitterness. Add the quinoa and 1.5 cups of water to a small pot, along with the turmeric, a pinch of salt, and the black pepper. Bring to a gentle boil, then reduce to low heat, cover, and cook for about 12 minutes, or until the water is fully absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving. Allow to cool before using.
- Prepare the cabbage: Shred the red cabbage using a vegetable peeler. I like to use a Y-shaped vegetable peeler. It makes it very easy! To clean, simply discard the outer layer of the cabbage, shred it, and rinse it under cold water.Mix the shredded cabbage with ½ tsp of lime juice, and massage with your hands until it turns bright pink.
- Prepare the Almond Butter Dressing: Blend the almond butter, lime juice, ginger, tamari, maple syrup, and water in a small blender until smooth. If you don’t have a blender, grate the ginger and whisk all the ingredients together in a bowl.
- Assemble: Prepare 3 containers and layer the ingredients in the following order for optimum freshness: sauce, edamame, quinoa, red bell pepper, cabbage, green onions, mint, and cashews. When ready to eat, give it a shake and top with avocado. Enjoy!
Notes
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Per Serving/Portion
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I just recently came across you on Instagram, you have super delicious recipes, I will try this recipe this week. Thank you very much
So happy to hear that, let me know how you go 💚
Just made this and it’s so yummy! Definitely will prepare this again for office meal prep.
That makes me so happy, thanks Jenna 💚
Love this recipe – can you share the source of the glass containers I see in many of your recipes. thanks
Hey Kathleen, so happy you loved the recipe! The containers are from Ikea, 600ml size 🙂
Hi Sarah, I have been following you in Instagram recently. I choose to make this recipy as a first one and I really love it. I am happy to have two more serves to enjoy. Keep up the good work! With kindness, Kim
Hey Kim, I’m so happy to hear that. Thank you for your lovely words and kindness 💛
Bonjour Sarah,
Est-ce que les edamames sont ajoutés crus ?
Je les achète congelés et je les fais toujours blanchir d’habitude mais là je ne vois pas de détails concernant la cuisson. Merci pour ton aide.
Hey Nathalie 💚 les edamames surgelés, sont précuits en general, tu peux juste les laisser décongelés si tu veux les manger froids, ou juste passer sous un peu d’eau chaude si tu ne les a pas sorti du congélateur en avance, ça évites de salir une casserole en plus 😅
Hi Sarah, I’ve been following you for sometime and your recipes are so colourful and inviting. This one is a perfect lunch to sit at my desk. The turmeric infused quinoa is a great change.
That’s so lovely, thank you Georgina, I’m so happy you’re enjoying it 💚
This is amazing thank you so much! Perfect just n time for summer
I was super skeptical but wow!! I did change the almond for cashew butter.
Can’t wait to make some more of your recipes.
So happy you loved it 💚