This quick and easy Edamame Quinoa Salad is healthy and delicious! It's a tasty make-ahead side salad that's gloriously vegetarian, vegan, and gluten-free!
First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
While the quinoa cooks, use this time to prep remaining ingredients and steam your corn and edmame as needed.
For the dressing, combine all the ingredients listed in a small bowl and whisk together *OR* add all the ingredients to a lidded mason jar and shake well.
Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. For a chilled salad, chill your quinoa in the freezer for 10-15 minutes before serving.
Add edamame, corn, diced bell pepper, chopped tomato, and chopped red onion. Whisk/shake dressing once more then pour over salad. Mix well and serve room temperature for tasteiest results!
Garnish with extra cilantro and any additoinal salt and pepper you desire and dig in!
Notes
Recipe yields approx. six 1-cup servings. Feel free to have extra to make it a healthy lunch salad or double/triple the recipe if serving it for a crowd!This salad can 100% be meal prepped and made in advance. I like to let mine reach room temp before serving to help the dressing flavor shine through but if you love it cold - it's great both ways! This salad should stay fresh for up to 4 days.Nutrition Facts below are estimated using an online recipe nutrition calculator and include salad and dressing. Adjust as needed and enjoy!