Turmeric Quinoa and Edamame Salad

You're going to love this easy-to-make Turmeric Quinoa & Edamame Salad. Packed with 11 unique plants, 30g of protein, 18g of fiber, and healthy fats from nuts and avocado, this salad is a feast for your taste buds and your microbiome. Bonus points for adding a little kimchi or your favorite fermented food for even more gut health benefits.

Author Sarah Cobacho (plantbaes.com)

PREP TIME10

COOK TIME10

TOTAL TIME20

Servings 2

Course Salad

Cuisine Global

Keyword 20 mins or less, avocado, ginger, gut health, High Fiber Meal, High Protein, lime, maple syrup, onions, Quick Meal, quinoa, red cabbage, rice, scallions (spring onion), turmeric, walnuts

Ingredients

Turmeric Quinoa

⅓ cup dry quinoa
½ tsp ground turmeric
¼ tsp freshly cracked black pepper

Almond Satay Dressing

2 tbsp almond butter
2 tbsp lime juice
1 tbsp fresh ginger or sub for 1 tsp ground ginger
1 tbsp tamari reduced sodium
1 tbsp maple syrup
1 tbsp rice vinegar

Salad

2 cups red cabbage shredded
1 tsp lime juice
Pinch of salt
2 cups shelled frozen edamame thawed - see notes
⅓ cup fresh mint finely chopped
2 tbsp walnuts roughly chopped
2 spring onions finely chopped
½ avocado diced

Instructions

Prepare the quinoa: Rinse the quinoa thoroughly to avoid bitterness. Add to a small saucepan with ⅔ cup water, the ground turmeric, and black pepper. Bring to a soft boil, reduce the heat to low, cover, and cook for about 12 minutes until the water is absorbed. Remove from heat, rest for 5 minutes with the lid on, then fluff with a fork.
Allow the quinoa to cool completely before adding it to the salad. Spread it on a plate and refrigerate it to cool more quickly, if needed.
Prepare the Almond Satay Dressing: In a small blender, blend the almond butter, lime juice, ginger, reduced-sodium tamari, maple syrup, rice vinegar, and ¼ cup (60 ml) water until smooth.
Alternatively, mince the ginger and whisk all the ingredients (except the water) together in a small bowl.
The dressing thickens quickly, so add a dash more water and whisk again before adding to your salad if needed.
Prepare the cabbage: Shred the red cabbage using a Y-shaped vegetable peeler for ease, or finely slice with a knife. Discard the outer leaves, shred, then rinse under cold water. Add to a bowl with a squeeze of lime juice and a pinch of sea salt flakes, then massage briefly until bright and vibrant.
Assemble the salad: In a large serving bowl, combine the quinoa, cabbage, edamame, fresh mint, walnuts, spring onion, avocado, and the almond satay dressing. Toss gently to combine, and serve right away. Enjoy!

Video

Notes

Can I use frozen edamame for this recipe? Yes, you can use frozen edamame. Just make sure to defrost it before adding it to the salad. Most edamame are pre-cooked when frozen and ready to be thawed and eaten. Cover in boiling water for a few minutes and drain, if you have not thawed earlier in the day.

Nutritional Information - Per Serving