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Lunch / Asian-inspired

Quinoa Edamame Sesame Salad

Quinoa and edamame toss with cucumber, carrot and red cabbage in a sesame dressing. A colorful lunch bowl that can be prepared ahead.

VegetarianVeganDairy Free

By Vegetarian Recipes Kitchen · Updated

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Quinoa Edamame Sesame Salad, ready to serve
Illustrative food photography. See our editorial policy.
Prep
15 minutes
Cook
15 minutes
Total
30 minutes
Serves
4

Gather your ingredients

Everything you need.

Allergen notes

  • Wheat is commonly present in soy sauce; check the actual product labels, including any gluten-free replacements.
  • Contains soy.
  • Contains sesame.

Check product labels and any substitutions; packaged ingredients can introduce additional allergens.

Let's cook

Step by delicious step.

Tap a step number to mark it complete as you cook.

  1. Cook quinoa according to the packet and spread on a tray to cool slightly.

  2. Boil edamame according to the packet and drain.

    Quinoa Edamame Sesame Salad: Boil edamame according to the packet and drain

  3. Whisk vinegar, soy sauce, sesame oil and maple syrup.

    Quinoa Edamame Sesame Salad: Whisk vinegar, soy sauce, sesame oil and maple syrup

  4. Toss quinoa and edamame with cucumber, carrot, cabbage and dressing. Finish with sesame seeds.

0 of 4 steps complete

A little kitchen know-how

  • Let quinoa release steam before tossing to keep the vegetables crisp.

Make it yours & keep it well

Use tamari instead of soy sauce if avoiding wheat, checking the label.

Storage: Refrigerate promptly for 3 days.

A little more kitchen know-how

Cooking guides for this recipe

Estimated nutrition per serving

430 kcal

Approximate figures; brands, portions and substitutions change the result.

Good things to know

How should I store leftovers?

Refrigerate promptly for 3 days.

Can I adapt this plant-based recipe?

Use tamari instead of soy sauce if avoiding wheat, checking the label.

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