Quinoa Salad Recipe

Recipes

A vibrant bowl of rainbow quinoa salad with red cabbage, edamame, diced cucumbers, tomatoes, red onion, and a ginger-soy dressing, served in a white dish.

Need a quick, healthy, and delicious meal? This Quinoa Salad Recipe is a vibrant combination of nutrient-dense ingredients like protein-packed quinoa, fiber-rich edamame, and an array of fresh vegetables. Ready in just 15 minutes, this vegan and gluten-free dish is perfect for busy lifestyles, meal prep, or a refreshing lunch or dinner.

Why You’ll Love This Quinoa Salad Recipe

  • Quick & Easy: Ready to serve in just 15 minutes.
  • Nutrient-Dense: Packed with plant-based protein, vitamins, and antioxidants.
  • Supports Wellness: Promotes digestion, boosts energy, and supports overall health.
  • Diet-Friendly: Vegan, gluten-free, and dairy-free for any lifestyle.

Made With Ingredients With Health Benefits

  • Quinoa: A complete protein that contains all nine essential amino acids. It’s also high in fiber, aiding digestion and keeping you full longer.
  • Edamame: Loaded with protein and folate, which support muscle repair and energy production.
  • Red Cabbage: Rich in vitamin C and antioxidants, helping to boost the immune system and fight inflammation.
  • Cucumbers: Hydrating and low-calorie, they provide essential vitamins like K and A.
  • Tomatoes: High in lycopene, a powerful antioxidant that supports heart health.
  • Fresh Ginger: Known for its anti-inflammatory and digestion-supporting properties.
  • Low-Sodium Soy Sauce: Adds flavor with less sodium, supporting heart health and reducing bloating.

Ingredients You’ll Need To Make This Quinoa Salad

  • 1/2 cup Rainbow Quinoa: Uncooked.
  • 2 cups Shelled Edamame: Cooked.
  • 2 cups Red Cabbage: Chopped.
  • 1 Small Red Onion: Chopped.
  • 2 Medium Cucumbers: Diced.
  • 1 Large Tomato: Diced.
  • 2 tbsp Low-Sodium Soy Sauce: Or use gluten-free tamari or coconut aminos.
  • 2 inches Fresh Ginger: Peeled and grated.

Step-by-Step Instructions

  1. Cook the Quinoa: Rinse quinoa, then cook in 1 ¼ cups water until fluffy (about 12-15 minutes).
  2. Prepare Edamame: Boil for 5-7 minutes, drain, and set aside.
  3. Chop Vegetables: Dice cucumbers, tomatoes, onion, and chop cabbage.
  4. Combine Ingredients: In a large bowl, mix quinoa, edamame, and vegetables.
  5. Dress & Serve: Toss with soy sauce and freshly grated ginger for a flavorful finish.

Tips for the Best Rainbow Quinoa Salad

  • Meal Prep Ready: Make a larger batch for lunches or quick dinners throughout the week.
  • Boost the Flavor: Add toasted sesame seeds or a drizzle of sesame oil.
  • Add More Protein: Top with baked tofu or chickpeas for an extra protein punch.

Nutritional Highlights

  • High Protein: From quinoa and edamame, supporting muscle repair and energy.
  • Antioxidant-Rich: Helps fight free radicals and supports glowing skin.
  • Low-Calorie: A guilt-free dish that nourishes and satisfies.
  • Fiber-Packed: Promotes healthy digestion and long-lasting fullness.

FAQ

Can I make this salad ahead of time?
Absolutely! Store in an airtight container for up to 3 days. For best results, add the dressing just before serving.

What can I substitute for soy sauce?
Coconut aminos or tamari work great as gluten-free alternatives.

Is quinoa necessary?
Quinoa is a fantastic option for its protein and nutrients, but you can swap it with brown rice, farro, or couscous for variety.

Quinoa Salad Recipe

Julie Pace, RDN
This Rainbow Quinoa Salad is a quick, healthy, and delicious meal ready in just 15 minutes! Packed with protein-rich quinoa, fresh vegetables, and a tangy ginger-soy dressing, it's vegan, gluten-free, and perfect for meal prep or a refreshing lunch or dinner.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course, Salad
Cuisine American, dairy free, vegan
Servings 2

Ingredients
  

  • 1/2 cup quinoa, dry rainbow
  • 2 cups edamame, shelled cooked
  • 2 cups red cabbage, chopped
  • 1 small onion, red, chopped
  • 2 med cucumbers, diced
  • 1 large tomato, diced
  • 2 tbsp low sodium soy sauce GF Coconut aminos or Tamari
  • 2 inch fresh ginger, peeled and grated

Instructions
 

Quinoa

  • Rinse and drain quinoa. In a saucepan, add 1 -1/4 cup water then bring to a boil. Add quinoa. Bring to a second. boil then reduce heat and cover for about 12-15 minutes.

Edamame

  • Add 6 cups of water in a medium pot. Bring to a boil. Add in frozen edamame, cook for 5-7 minutes. Drain. Set aside.

Vegetables

  • While quinoa and edamame are cooking, chop vegetables.
  • In a large bowl, combine quinoa, edamame, and vegetables. Toss well. Drizzle with soy sauce and enjoy!
Keyword Quinoa Bowl, Quinoa Salad