Save The first time I made this salad, I was trying to use up a random bag of edamame from my freezer and some quinoa that had been sitting in my pantry for months. What came out of that desperate kitchen moment ended up being the lunch I started craving weekly. Something about the bright herbs against the nutty quinoa just works.
I brought this to a friends summer potluck last year and watched three different people ask for the recipe. Thats when I knew this unassuming grain salad had something special going on. The colors alone make people happy before they even take a bite.
Ingredients
- 1 cup quinoa, rinsed: Rinse thoroughly under cold water until the water runs clear to remove bitter coating
- 2 cups water: The perfect ratio for fluffy, not mushy, quinoa every time
- 1 cup shelled edamame: Fresh or frozen both work beautifully, just dont overcook them
- 1 cup cherry tomatoes, halved: They add little bursts of sweetness and juice
- 1 red bell pepper, diced: Creates gorgeous color contrast and satisfying crunch
- 1/2 cucumber, diced: Adds refreshing coolness that balances the grains
- 1/4 red onion, finely chopped: Soak it in cold water for 10 minutes if you want it milder
- 2 tablespoons fresh parsley: Brings earthy freshness that anchors the lighter herbs
- 2 tablespoons fresh mint: The secret ingredient that makes everything taste brighter
- 3 tablespoons olive oil: Helps the dressing coat every grain and vegetable evenly
- 2 tablespoons lemon juice: Fresh is absolutely worth it here, bottled tastes flat
- 1 tablespoon rice vinegar: Adds subtle sweetness without overpowering
- 1 teaspoon Dijon mustard: Emulsifies the dressing so it stays creamy
- 1/2 teaspoon salt: Start here, you can always add more
- 1/4 teaspoon black pepper: Freshly cracked makes a noticeable difference
Instructions
- Cook the quinoa until fluffy:
- Combine quinoa and water in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Let it sit covered for 5 minutes off the heat, then fluff with a fork and spread on a baking sheet to cool faster.
- Blanch the edamame briefly:
- Boil a small pot of water, drop in the edamame and cook for just 3 to 4 minutes until bright green. Drain immediately and rinse under cold water to stop the cooking and preserve that vibrant color.
- Prep all your vegetables:
- While the grains and edamame cool, halve the cherry tomatoes, dice the bell pepper and cucumber into small pieces, and finely chop the red onion, parsley, and mint. Keep everything separate until ready to toss.
- Whisk together the dressing:
- In a small bowl, combine olive oil, lemon juice, rice vinegar, Dijon mustard, salt, and pepper. Whisk vigorously until the mixture thickens slightly and becomes opaque, about 30 seconds of energetic whisking.
- Combine everything gently:
- Pour the cooled quinoa and edamame into a large bowl, add all the vegetables and herbs, then drizzle the dressing over everything. Use a large spoon to fold everything together gently, taking care not to mash the tomatoes.
- Taste and adjust:
- Taste the salad and add more salt or pepper if needed, then let it sit for at least 15 minutes before serving. The flavors meld together beautifully as it rests.
Save My sister texted me after trying this at my house, saying she made it three times in one week. Thats the kind of recipe that makes cooking feel less like a chore and more like creating something people genuinely enjoy eating.
Make It Your Own
Once I added crumbled feta and toasted pine nuts when serving dinner to guests, and that tiny elevation made it feel fancy enough for a dinner party. The recipe is incredibly forgiving and welcomes whatever you have on hand.
Meal Prep Magic
This salad keeps beautifully in the refrigerator for up to five days, making it perfect for Sunday meal prep. The flavors actually deepen and improve after a day or two, so dont hesitate to double the batch.
Serving Suggestions
Serve this alongside grilled fish or chicken for a complete meal, or pack it into Mason jars for an easy grab and go lunch. Its substantial enough to stand alone as a light dinner on hot summer nights.
- Sprinkle toasted sunflower seeds or sliced almonds on top right before serving
- Add crumbled goat cheese or feta for extra protein and creaminess
- Toss in avocado slices or grilled chicken if you want something heartier
Save Hope this bright, satisfying salad finds its way into your regular rotation like it did mine.
Recipe FAQ
- → Can I make this ahead of time?
Yes, this dish actually improves after resting in the refrigerator. The flavors meld together beautifully, making it ideal for meal prep. Store in an airtight container for up to 4 days.
- → What can I substitute for edamame?
Try shelled fava beans, chickpeas, or green peas. Each brings a slightly different texture and flavor while maintaining the protein content and vibrant color.
- → Is quinoa supposed to be crunchy or soft?
Properly cooked quinoa should be tender with a slight bite, similar to al dente pasta. If it's too crunchy, add a splash of water and continue cooking. If mushy, reduce cooking time next time.
- → Can I use other grains?
Absolutely. Farro, bulgur, or couscous work well. Adjust cooking liquid and time according to package directions. Each grain brings a unique texture and flavor profile.
- → How do I prevent the vegetables from getting soggy?
Dress the salad just before serving, or store the dressing separately. If prepping ahead, leave delicate vegetables like cucumber and tomatoes in larger pieces and chop closer to serving time.