Enjoy a bowl of this Crunchy Quinoa Edamame Salad made with edamame beans, cooked quinoa and crunchy veggies for a protein-packed salad that is great for meal prep!

A bowl of edamame salad with a wood spoon in it

Quinoa And Edamame Salad

Looking for a healthy and vibrant salad that’s packed with flavor and nutrients? This Crunchy Quinoa Edamame Salad has you covered!

It’s loaded with protein-rich edamame beans, fluffy quinoa, and crisp veggies, and makes a perfectwholesome lunch that’s meal prep friendly. Oh, and the best part about this salad? It’s ready in just 20 minutes and keeps beautifully in the fridge, making it a great option for busy weekdays.

If you’re a fan of quick easy salads you’ll also love my Quinoa Chickpea Salad for another protein-packed option or this Superfood Salad that’s bursting with fresh, nourishing ingredients.

What Are Edamame Beans?

Edamame is a young soybean is that is still green when harvested and are soft and can be eaten raw. Once the soybean matures, it turns white and hardens and is used to make soy products like tofu. (If you’re a tofu fan don’t forget to check out my guide on how to cook tofu!)

Edamame beans are often served in Japanese restaurants in their pods and are lightly boiled or steamed to help them soften. Edamame beans are also packed with tons of health benefits and are a great source of protein and fibre.

You can find edamame at most grocery stores in the freezer section, sold either in their pods, or shelled. Sometimes you may also be able to find canned edamame beans, or fresh edamame beans at your local farmers market.

Why You’ll Love This Recipe

  • High in plant-based protein: Packed with edamame, quinoa, and cashews, this salad delivers 11 grams of protein per serving, making it both satisfying and nourishing.
  • Quick and easy to make: With just 20 minutes of prep time, this salad is perfect for busy days or last-minute meals.
  • Great for meal prep: It stores beautifully in the fridge, so you can enjoy a healthy, ready-to-eat meal throughout the week.
  • Customizable and versatile: Add your favorite veggies, nuts, or seeds to make it your own, or pair it with other dishes for a complete meal.

Key Ingredients And Substitutions

Ingredients for edamame salad

  • Edamame beans: you want to use shelled edamame beans (edamame that have been removed from the shells) for this recipe if possible. You can also use whole edamame beans and just remove the edamame from the pods yourself, but this is a more time consuming process.
  • Quinoa: You can use white, brown or rainbow quinoa. They’ll all work in this salad. You can also alternatively use a different grain like barley or farro.
  • Cilantro: Fresh cilantro is a key ingredient to add an herby taste to the salad. If you don’t like cilantro, you can use basil instead, or leave the fresh herbs out.
  • Cashews: Adding a crunchy nut like cashews will add great crunch to this salad! I use toasted cashews for extra flavour. Another nut option that would work well are toasted almonds.

How To Make Quinoa Edamame Salad

Step 1

Add the edamame, quinoa, carrots, red bell pepper, purple cabbage, green onions, cilantro and roasted cashews to a large mixing bowl or salad bowl.

edamame beans, quinoa, cashews and vegetables in a salad bowl

Step 2

Prepare the salad dressing and pour it onto the salad.

edamame salad in a large bowl with sesame dressing being poured into it

Step 3

Mix the salad together until everything is combined. Serve immediately.

a mixing bowl with edamame and quinoa salad

What To Serve With Edamame Salad

This Asian edamame and quinoa salad can be enjoyed on it’s own, can be served as a side with your favourite protein, or be served family-style with other Asian-inspired dishes. Here are some great options to serve with this salad.

How To Store

Store any leftovers of this edamame salad in an airtight container in the fridge for up to 4 days. For optimal freshness, it’s best to store the dressing separately and toss it with the salad just before serving. This helps keep the veggies crisp and prevents the salad from becoming soggy.

If you’re meal prepping, portion the salad into individual containers and keep the dressing in a small jar or container. This way, you can quickly grab a perfectly fresh serving for lunch or dinner without any extra effort. Whether pre-dressed or stored separately, this salad is a fantastic make-ahead option for busy weeks!

Jess’s Tips

  • Use shelled edamame: Save time by using pre-shelled edamame beans, which are readily available in the frozen section of most grocery stores. If you have edamame in pods, you’ll need to remove the beans before making the salad.
  • Cook the quinoa while prepping vegetables: If you don’t have pre-cooked quinoa, get it cooking on the stovetop while you chop your veggies. This will save you time and keep the prep process efficient. You want the quinoa to cool before adding it to the salad.
  • Store dressing separately for meal prep: To keep the salad fresh and the veggies crunchy, store the dressing in a separate container if you’re making this salad ahead of time. Toss with the dressing just before serving for the best texture.
  • Toast the nuts for extra flavor: Lightly toast the cashews (or any nuts you’re using) in a dry skillet to enhance their flavor and add a delicious, nutty crunch to the salad.
  • Customize with your favorite add-ins: This salad is super versatile! Add chopped kale, broccoli, avocado, or even mango for a twist. You can also experiment with different nuts or seeds, like toasted sesame or sunflower seeds.
  • Double the recipe for leftovers: If you’re meal prepping or feeding a crowd, double the ingredients to have plenty of this delicious salad on hand. It keeps well in the fridge and is great for quick grab-and-go meals.

Edamame salad FAQ

Can I use canned edamame beans for edamame salad?

Yes! Canned edamame beans aren’t as common to find at the grocery store as frozen edamame, but if you have canned edamame you can use them for this recipe.

Is quinoa edamame salad good for you?

Yes. Edamame salad is a great source of fibre, protein and other nutrients. Each serving of this salad has 300 calories, 5.3 grams of fibre and 11 grams of protein.

Can I make edamame salad ahead of time?

Yes. This is a great salad to prepare ahead of time and is a great option to bring to a dinner or potluck.

Where can I buy edamame beans?

You can find edamame sold at most grocery stores in the frozen vegetable section.

A close up of edamame quinoa salad in a bowl

Try these tasty salads next!

If you tried this Crunchy Quinoa Edamae Salad or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!

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A close up of edamame quinoa salad in a bowl

Crunchy Quinoa Edamame Salad

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  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer/side
  • Method: Mix
  • Cuisine: Asian
  • Diet: Vegan
Print Recipe

Description

Enjoy this Crunchy Quinoa Edamame Salad as a light lunch or protein-packed side dish!

Ingredients

Units Scale
  • 14 ounces of shelled edamame (about 2 cups)
  • 1 cup cooked quinoa (approx 1/2 cup uncooked)
  • 1 red bell pepper, chopped
  • 1 cup shredded carrots
  • 1 cup shredded purple cabbage
  • 2 green onions, chopped
  • 1/4 cup roasted cashews, chopped
  • 1/4 cup chopped cilantro

Sesame dressing

  • 2 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar (can sub lime juice)
  • 2 tsp tamari (or soy sauce)
  • 1 tsp maple syrup
  • 2 tsp grated ginger
  • salt & pepper to taste

Instructions

  1. Cook the edamame beans according to the package directions, then let cool.
  2. Add the edamame beans, quinoa, red bell pepper, carrots, purple cabbage, green onions, cashews and cilantro to a mixing bowl.
  3. Prepare the dressing by mixing the olive oil, sesame oil, rice vinegar, tamari, maple syrup, ginger, salt and pepper together in a small cup or jar.
  4. Pour the dressing onto the salad and mix together to combine and serve.

Notes

  • Make sure to cool the quinoa before adding it to the salad
  • Use toasted cashews or nuts (or toast them yourself) for extra flavor. 
  • Store leftovers in the fridge for up to 4 days.
  • Customize this salad with any veggies or other ingredients you love!

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 300
  • Sugar: 6g
  • Fat: 18g
  • Carbohydrates: 28g
  • Fiber: 5.3g
  • Protein: 11g