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This high-protein edamame salad is made with quinoa and is a really filling meal prep idea or quick, healthy meal to whip up. I love to make this in the summer because it can be enjoyed hot or cold, and lets me make a quick meal without having to stay in my kitchen too long.
Why you’ll love this edamame salad:
- Quick: This recipe will only take 30-minutes to make. An easy, healthy meal
- High-Protein: Get your protein in so you stay full longer with this plant-based edamame salad
- Versatile: Swap out any of the veggies for what you have on hand
Ingredient Notes:
Quinoa: The fiber in quinoa helps with so many things like your cholesterol and blood sugar levels. It’s also rich in antioxidants and is really versatile.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Edamame: Rich in vitamins and minerals, and high in protein, edamame is an easy way to add nutrients and protein into any recipe. Eat them on their own, throw into a salad, soup, etc.
How to make edamame salad:
- Cook the quinoa according to the instructions on the package. Allow to cool.
- In a small bowl, add the olive oil, garlic powder, salt, cracked black pepper, lime juice and lime zest. Whisk to combine and set aside.
- In a large bowl, combine ALL of the other ingredients.
- Pour the dressing overtop and mix to combine. Adjust seasoning to taste.
Expert Tips & FAQ:
Customize this salad: Customize this salad and add or remove any ingredients you wish- add some avocado, use apple cider vinegar, add your choice of cheese or vegan substitute. If you’re not in a quinoa mood, pick a pasta instead!
Storage: Salad can be kept in the fridge in an airtight container for 4 – 6 days.
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Ingredients
- 2 cups quinoa, cooked
- 2 cups edamame, shelled and cooked
- 1 ½ cup cucumber, diced
- 2 medium carrots, shredded
- 2 jalapenos, roasted + diced
- ½ cup sliced almonds, toasted
- ⅓ cup cilantro, chopped
- 2 tbsp. olive oil
- 1 tbsp. salt
- 2 tsp. garlic powder
- ½ tsp. cracked black pepper
- Juice of 1 ½ limes
- Zest of 1 lime
Instructions
Start Cooking- Cook the quinoa according to the instructions on the package. Allow to cool.
- In a small bowl, add the olive oil, garlic powder, salt, cracked black pepper, lime juice and lime zest. Whisk to combine and set aside.
- In a large bowl, combine ALL of the other ingredients.
- Pour the dressing overtop and mix to combine. Adjust seasoning to taste.
8 people are discussing this recipe. Join in
The recipe says 1 tbsp. salt. I did that and it was way too salty. Seems like it should be 1 tsp. salt?
what kind of salt did you use?
This recipe is so delicious! My whole family loves it and it will be a staple in our fridge. This salad is so full of flavor and very hearty!
thank you so much for the love, heidi!
This is delicious the roasted jalapeño is a great addition and I may add more next time!
yes!! isnt it such a fun addition?!
Nutrition info seems off? Serving of 1 g is 582 k and 72.8 g carbs?
We’ve switched to a new recipe card. This is a minor error. It should just read 1 serving. The rest is correct.