Looking for a quick, versatile side to pair with chicken, pork, lamb, beef, fish or seafood? This edamame quinoa salad is light, flavorful and easy to make. Serve it chilled or at room temperature—this shelled edamame salad keeps well in the refrigerator for several days without wilting, which makes it ideal for meal prep and packed lunches. A bright citrus vinaigrette gives the dish a fresh, tangy lift that complements the nutty quinoa and crisp vegetables.
Quinoa is the culinary equivalent of a “little black dress”: versatile and easy to dress up for many occasions. Its nutty flavor and protein content make it an excellent base for salads. This edamame quinoa salad stands out from typical grain salads with its crisp radishes, fresh herbs and lively vinaigrette. With a handful of simple ingredients you’ll have a bright, colorful side that pairs well with a wide range of mains.
Ingredients for edamame quinoa salad
- Quinoa – Any variety works (white, red or tri-color), though plain white quinoa provides the clearest presentation.
- Edamame – Use frozen, shelled edamame and let it thaw before assembling. If you have fresh pods, blanch and shock them first.
- Radishes – Choose round radishes, watermelon radishes, black radishes or French breakfast radishes. Avoid daikon for this salad.
- Scallions – Use the pale green and white parts, thinly sliced.
- Red onion – Adds color and mild bite; if too pungent, soak the slices in ice water for 10 minutes and drain well.
- Parsley – Fresh parsley gives the best flavor and color.
- Mint – Fresh mint brightens the salad—avoid dried herbs.
If you have a preferred method for cooking quinoa, use it. To avoid sticky or gluey kernels, follow these simple tips for cooking and cooling quinoa so the grains stay light and separate.
How to prepare quinoa for this simple side dish
- Fill a medium saucepan about 3/4 full with water and bring to a boil.
- Add the quinoa and cook until the germ (the tiny spiral) begins to separate from the seed, about 12–15 minutes.
- Drain the quinoa in a fine mesh strainer and return it to the pot you cooked it in.
- Cover the pot tightly and let the quinoa steam for 10 minutes off the heat, then fluff with a fork. Let the quinoa cool completely before using in the salad.
Why wait until the quinoa cools?
Using hot quinoa will wilt the vegetables and cause the grains to absorb too much dressing, which can make the salad mushy. The quinoa should be dry and at room temperature before mixing. To speed cooling, spread the cooked quinoa on a sheet pan in a single layer—excess heat and moisture will evaporate in about 10 minutes.
The combination of spring green edamame, magenta radishes and purple onions makes for a visually striking salad. The vinaigrette brings a subtle golden brightness you can’t always see but will definitely taste.
How to cut vegetables
Slice the vegetables very thin—especially radishes and red onion—so their sharp flavor softens and blends with the other ingredients. A sharp chef’s knife or santoku will help; a mandoline works well on a fine setting if you have one.
If red onion is too strong
If you’re sensitive to raw onion, try these options:
- Use sweet onions (Vidalia or similar) instead of red onions for a milder flavor.
- If you prefer the color of red onion, slice it thin and soak in ice water for 10 minutes. Pat dry before adding to the salad to remove excess water.
Ingredients for citrus vinaigrette
- Lemon (zested and juiced)
- Garlic (minced)
- Dijon mustard
- White or red wine vinegar
- Kosher salt
- Black pepper
- Extra-virgin olive oil
Whisk the ingredients together until the dressing emulsifies. This citrus vinaigrette is versatile—use it on other salads, grilled fish or steamed vegetables.
Assembling the salad
- In a large bowl, combine thinly sliced radishes, red onion, scallions, edamame, cooked and cooled quinoa, parsley and mint.
- Gently toss to combine, then add the citrus vinaigrette and toss again to lightly coat.
- Serve at room temperature or refrigerate and serve chilled.
The citrus vinaigrette adds a tangy note and the mint provides a refreshing surprise. The salad is excellent as a make-ahead side and holds up well for gatherings or lunches.
More quinoa side dish ideas:
- Quinoa Asparagus and Feta Salad
- Tangy Lentils and Quinoa
- Shaved Brussels Sprouts and Cranberry Quinoa Salad
- Mandarin Quinoa and Kale Bowl
- Lemony Chickpea Tuna Salad with Quinoa
What to serve with this salad
- Grilled lamb chops with mint chimichurri
- Grilled veal or pork chops
- Chipotle beer-can chicken or rotisserie-style chicken
- Crab cakes or other seafood mains
Keep this recipe handy for a quick, nourishing side. It’s colorful, easy to make, and works beautifully alongside a wide range of proteins or as a satisfying vegetarian option.
Edamame and Quinoa Salad
INGREDIENTS:
FOR EDAMAME QUINOA SALAD
- 1 cup quinoa
- Enough water to fill a saucepan 3/4 of the way (for cooking quinoa)
- 1 cup edamame (shelled)
- 1/2 cup radishes, thinly sliced
- 4 scallions, thinly sliced
- 1/3 cup parsley, chopped
- 2 tablespoons mint, chopped
- 1/4 cup red onion, thinly sliced
FOR CITRUS VINAIGRETTE
- Zest and juice of 1 lemon
- 1 large clove garlic, minced
- 2 teaspoons Dijon mustard
- 1 tablespoon red or white wine vinegar
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
DIRECTIONS:
- Rinse the quinoa in a fine mesh strainer. Fill a medium saucepan 3/4 full with water and bring to a boil. Stir in the quinoa and cook about 12 minutes, until tender and the germ begins to separate.
- Drain the quinoa, return it to the pot, cover tightly and let steam off the heat for about 10 minutes.
- Fluff with a fork and let the quinoa cool to room temperature. To speed cooling, spread the quinoa on a sheet pan in a single layer for about 10 minutes.
- Meanwhile, prepare the vegetables: thinly slice the radishes, red onion and scallions and chop the parsley and mint. Place them in a large bowl with the edamame.
- Whisk together lemon juice and zest, garlic, Dijon mustard, vinegar, salt and pepper. Whisk in the olive oil in a steady stream until emulsified.
- When the quinoa is cool, add it to the vegetables, gently toss, then pour in the vinaigrette and toss again to coat. Serve chilled or at room temperature.
NUTRITION:
