Introducing the Nutritious Turmeric Quinoa & Edamame Salad, a dish that checks all the boxes for a perfect meal. This delightful salad is not only delicious but also incredibly easy to prepare, coming together in under 20 minutes. The main component of this salad, the turmeric quinoa, is the only ingredient that requires cooking, resulting in minimal dishes and cleanup. And if you’re anything like me, you might find yourself enjoying this vibrant salad straight from the bowl!
But the appeal of this Turmeric Quinoa & Edamame Salad extends beyond its taste and convenience. It’s a powerhouse of nutrition, boasting 11 unique plant-based ingredients. Each serving provides a whopping 31g of protein and 18g of fiber, ensuring you stay full and satisfied. The addition of nuts and avocado introduces healthy fats into the mix, contributing to the overall balance of this meal.
The Star of this Turmeric Quinoa & Edamame Salad
The star of this salad is undoubtedly the turmeric. Known for its active ingredient, Curcumin, turmeric is a fantastic addition to any diet. It’s packed with antioxidants and has potent anti-inflammatory properties. However, turmeric isn’t absorbed well on its own. The solution? We’ve paired it with black pepper in our Turmeric Quinoa, a combination that significantly boosts the absorption of curcumin. So, don’t skip the added black pepper in this delightful Turmeric Quinoa & Edamame Salad!
Why You’ll Love This Recipe
It’s not just a salad; it’s a feast for your microbiome. The diverse plant ingredients promote gut health, and for those looking to further boost their gut health, consider adding a little kimchi or your favorite fermented food. In conclusion, this Turmeric Quinoa & Edamame Salad is more than just a meal; it’s a celebration of health and flavor. It’s a testament to how easy, quick, and enjoyable healthy eating can be. Whether you’re a seasoned vegan, a health enthusiast, or someone just starting their health journey, this salad is a perfect choice. So why wait? Dive into this Edamame Salad and experience the burst of flavors and nutrients it has to offer!
If you like this recipe, you will love our Erewhon Kale Salad, Chopped Southwest Salad with Chipotle Dressing, and Rainbow Crunch Salad with Peanut Dressing.
Turmeric Quinoa and Edamame Salad
Equipment
Ingredients
- ½ cup (85 g) dry quinoa
- ½ tsp (1 g) ground turmeric
- ¼ tsp (0.6 g) freshly cracked black pepper
- 2 cups (180 g) red cabbage - shredded
- 1 tsp (5 ml) lime juice
- Pinch of salt
- 2 cups (300 g) shelled frozen edamame - thawed – see notes
- ¼ cup (10) fresh mint - finely chopped
- 2 walnuts - crushed
- 1 spring onions - finely chopped
- ½ avocado - chopped
Almond Satay Dressing
- 2 tbsp (32 g) almond butter
- 1 tbsp (15 ml) lime juice
- 1 tbsp (6 g) fresh ginger - or sub for 1 tsp ground ginger
- 1 tbsp (15 ml) tamari - low sodium preferred
- ½ tbsp (7 g) maple syrup
- 1 tbsp (15 ml) rice vinegar
Instructions
- Rinse the quinoa thoroughly under cold water to remove any residue. This will help reduce bitterness.In a small pot, combine the rinsed quinoa with turmeric and black pepper, and cook according to the instructions on your quinoa packet. Allow the cooked quinoa to cool down.
- While the quinoa is cooking, use a vegetable peeler to shred the red cabbage. Combine the shredded cabbage with 1 tsp of lime juice and a dash of salt.
- For the Almond Satay Dressing: in a small blender, blend the almond butter, lime juice, ginger, tamari, maple syrup, and rice vinegar. Alternatively, mince the ginger, and whisk all the ingredients together in a small bowl.
- In a large serving bowl, combine the quinoa, cabbage, edamame, mint, walnuts, spring onion, avocado, and the almond satay dressing. Enjoy!
This is a winner! Made exactly as written except I didn’t add any avocado or walnuts (didn’t have any).
So happy to hear that! Thank you for sharing Carol 💚
Really just 2 walnuts? Or is that a typo?
2 whole walnuts (4 halves) is the amount I used in this recipe, but feel free to add more if you’d like 🙂
This is yum! I used garlic instead of ginger & omitted the walnuts & spring onions. Definitely a winner.
so happy you liked it 🥰
Love your recipes so much! Can you please include Saturated Fat as a subset of total Fat? I’m on a low cholesterol diet and need to monitor my Saturated Fat grams. Your recipes have been amazing for high-fiber, high-protein plant-based — I eat healthy, but have totally changed the kind of greens, beans, etc. I eat which your recipes have been so helpful for.
Hi lovely, I’m so happy you’re enjoying the recipes, at this stage, I would not have the time to go back and update all the existing recipes, but I will consider it for the future! The only sources of saturated fats in whole plant foods are palm, coconut, and cacao products. Out of those I only use coconut in some recipes, you can replace it with soy milk in my curry recipes 🙂
I calculate my nutritional information myself and do my best to make it as accurate as possible, but there will always be variations, mainly depending on the brands used. Most recipe blogs use an automated tool to calculate the nutritional information you see under recipes, and in my experience, it’s rarely accurate. If you need to count any metrics for health reasons, I always recommend tracking yourself using tools like chronometer or my fitness pal
Hi, how much protein does this give per serve? Curious as to how it can. Be high protein? Thanks will give it a try.
Hey BM, this recipe has 31 g of protein per servings (62 for the whole bowl). You can unveil the full nutrition panel by clicking “nutritional information” under the recipe instructions. Edamame contain 18 g of protein per cups, so it adds up pretty quickly from there! Hope you love it
The instructions mention adding garlic to the dressing but it is missing from the ingredient list. How much?
Sorry, no garlic in this one! I’ve changed my mind after testing it, and must have forgotten to remove it from the instructions 🙂 appreciate you pointing it out 💚
This was really tasty and easy to prepare. Love your recipes, thanks for sharing 🙂
Thanks Dawn, so happy you liked it!
Do you have all these receipts in a book as they look very nice
I have a cookbook with 100 delicious recipe, but this one is not included in it 💚
https://plantbaes.com/the-ultimate-plantbased-cookbook/
I’ve made this twice and can’t wait to make it again and again. Such a delicious and crunchy salad—perfect for a quick and tasty lunch! Loved the flavor combination. You are such an inspiration for healthy plant-based recipes. I’m a fan of yours :))
Hey Justine, thank you so much for your lovely message, it means the world to me 🥹😍
Made this at the weekend and so easy to grab from the fridge for lunch. Delicious, thank you, so vibrant and tasty!
Thank you for the lovely feedback, I’m so happy you’re enjoying it 💚
Made this for Thanksgiving with some changes but it was still soooooooo good! It was a crowd favorite and a couple people asked for the recipe 🙂 Thank you so much for sharing this with the world x
I’m so happy to hear that, thank you for the lovely feedback 🤍