Edamame Quinoa Salad Citrus

Last summer, my neighbor brought a version of this salad to our block party and I literally hovered over the bowl, picking out every last edamame. The citrus hit me first, bright and wakeful, then that satisfying crunch from vegetables still holding their snap. I begged for the recipe before dessert even came out.

I started making this every Sunday for weekday lunches, taking it to work in those glass containers that somehow always smell like garlic no matter how many times you wash them. My coworker asked for the recipe three times before finally admitting shed been watching me eat it every day for a week.

Ingredients

• Quinoa: Rinse it thoroughly under cold water until the water runs clear, or your salad will taste weirdly bitter like someone squeezed a bottle of soap into it
• Edamame: Frozen works perfectly fine here and actually saves you the hassle of shelling fresh pods
• Cherry tomatoes: The smaller and sweeter the better, those big watery ones from the grocery store will dilute your dressing
• Red bell pepper: Leave the pieces slightly larger than you think you should, they shrink in the dressing and you want that sweet crunch
• Fresh herbs: Do not skip the mint, it makes the whole salad taste brighter and somehow more expensive than it is

Instructions

Cook your quinoa perfectly:

Rinse the quinoa until the water runs clear, then combine it with water in a saucepan and bring to a boil before reducing to a gentle simmer for 15 minutes. Let it cool completely before mixing, otherwise your herbs will wilt into something sad and droopy.

Blanch the edamame:

Drop the edamame into boiling water for just 3 to 4 minutes, then drain and let them cool so they keep that satisfying pop when you bite into them.

Prep your vegetables:

Halve those cherry tomatoes, dice your bell pepper and cucumber into bite-sized pieces, and chop that red onion finely so no one gets an overwhelming mouthful of raw onion.

Make the dressing:

Whisk together the olive oil, lemon juice, rice vinegar, and Dijon mustard until the mixture thickens slightly and looks like a proper vinaigrette.

Bring it all together:

Toss the cooled quinoa and edamame with all those vegetables and fresh herbs, then pour the dressing over everything and mix gently until each grain is coated.

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This recipe saved me during that month I decided to bring lunch to work every day instead of buying overpriced salads downtown. By Thursday, Id actually look forward to opening my container and eating something that tasted better than anything I could have bought.

Make It Your Own

Toast some sunflower seeds or sliced almonds and toss them in right before serving for this incredible nutty crunch. Sometimes I add crumbled feta or diced avocado if I want something more substantial.

Temperature Tricks

This salad works beautifully chilled, straight from the refrigerator, but letting it sit at room temperature for about 20 minutes makes the flavors pop more. The quinoa softens slightly and all those vegetable juices mingle with the dressing.

Serving Suggestions

I love this alongside grilled chicken or tofu for a complete meal, but it holds its own as a main dish. The colors alone make people think you put way more effort into it than you actually did.

• Double the herbs if you are making this ahead
• Add a handful of arugula for extra peppery bite
• Squeeze fresh lemon over leftovers to wake them up

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Sometimes the simplest recipes are the ones that make their way into your regular rotation, and this one has earned its permanent spot in mine.

Recipe FAQs

→ Can I make this ahead of time?

Absolutely. This dish actually tastes better after refrigerating for a few hours as the flavors meld together. Store in an airtight container for up to 4 days.

→ Is quinoa naturally gluten-free?

Yes, quinoa is naturally gluten-free. However, always check the package to ensure it hasn't been processed in a facility that handles gluten if you have celiac disease or severe sensitivity.

→ What can I substitute for edamame?

Shelled fava beans, chickpeas, or black beans work well as alternatives. Each brings a slightly different texture and flavor profile while maintaining the protein content.

→ How do I prevent quinoa from becoming mushy?

Rinse quinoa thoroughly before cooking to remove bitter saponins. Use the exact 2:1 water-to-quinoa ratio and avoid lifting the lid while simmering. Let it rest off heat for 5 minutes before fluffing.

→ Can I add protein to make it more filling?

Grilled chicken, shrimp, or crispy tofu pair beautifully with these flavors. For plant-based options, try adding hemp seeds, pumpkin seeds, or cubed avocado.

→ What's the best way to store leftovers?

Keep refrigerated in an airtight container. If storing longer than 2 days, store the dressing separately and toss just before serving to maintain optimal texture.