This Quinoa Edamame Salad with Ginger Tahini Dressing is packed with veggies, protein and so many delicious flavors! It’s easy to make and great for weekday lunches or with some tofu for a healthy vegan dinner.
I’m back! It feels like we’ve got virus after virus, but I think we’re finally catching our breath. I apologize for missing the last meal plan, I just couldn’t make it. But today I’m here with this delicious Quinoa Edamame Salad with Ginger Tahini Dressing.
It’s just what my body needs and I enjoy eating this hearty quinoa salad for lunch every day. This is one of those great recipes where you can add just about any vegetable you have on hand. I even added some crunchy apple at the last minute and it worked so well!
Quinoa and Edamame Salad with Ginger Tahini Dressing ingredients and substitutes
- Andean millet – Quinoa is a great staple for a salad. It is mildly flavored and packed with nutrients. You can use any other grain you prefer. You could even use cauliflower rice for a lower carb version.
- Edamame – I used a bag of frozen edamame which I quickly thawed in a colander under hot water. You want to make sure you’re getting the pre-hulled edamame.
- cabbage – I used thinly sliced kale. Red cabbage can also be used instead of or in addition to green cabbage.
- Kale – Kale is a nice, hearty green that rivals cabbage. I used some kale very thinly, but dino kale would work great too.
- carrot – Spring is just around the corner, carrot season, and carrots naturally go well with salads. They add a nice crunch.
- Red onion – I love adding raw red onions to my salads, but if you don’t like that spicy flavor, you can just use spring onions instead.
- Apple – The apple was a last minute ingredient for this salad, but it really worked! It adds a nice sweet crunch, and apple pairs well with the flavors in this Asian-inspired quinoa salad. You can also use pears or even tangerines. If you don’t like fruit in your salad, you can simply omit the apple.
- Fresh herbs – I used parsley because that’s all I had around the house, but I’d really recommend using cilantro and/or scallions and mint. These flavors would complement the salad the most.
- Toasted Sesame Seeds – I love the taste of toasted sesame seeds, so I like to add a tablespoon or two, either at the end or on top of my individual serving. You can also use roasted cashews or slivered almonds for a nutty crunch. Sesame sticks would be great too!
- Ginger Tahini Dressing – This easy dressing is made with tahini, lime juice, tamari, vinegar, maple syrup, ginger, garlic, salt and pepper. You can also use store-bought Asian dressing or peanut sauce if you don’t want to make your own!
How to make quinoa and edamame salad with tahini dressing
- Get your quinoa ready to cook. Rinse 1 cup of dry quinoa under cold water, then place in a small saucepan. Cover with two cups of water, put the lid on and bring to a simmer. Once simmering, turn the heat all the way down and cook for 15-20 minutes, until all the water is gone. You can let your quinoa cool completely or use it right away.
- Thinly slice the cabbage, kale, red onion, apple and carrot. I like to julienne long, bite-sized pieces of cabbage, kale, onions, and apples. I used a vegetable peeler to peel off thicker skins from the carrot and then roughly chopped them up. Grated carrots are great too. If you’re using frozen edamame, you can quickly thaw it under warm water for a few minutes.
- Make the tahini ginger dressing. Place all the ingredients for the dressing in a small bowl and mix until combined. I didn’t have to thin mine with water in the end, but if your tahini is particularly thick you can add a few tablespoons of water to thin your dressing. I like to give the dressing a flavor and then adjust the flavors as needed.
- In a large bowl, combine quinoa, edamame, cabbage, kale, red onion, carrot, apple, and fresh herbs. Pour the dressing over the salad and toss until well combined. Add the toasted sesame seeds and mix again. Season with salt.
Quinoa and Edamame Salad FAQs
- Is this recipe gluten free? Yes! Just be sure to use gluten-free tamari in the dressing.
- Is this recipe vegan? Yes!
- Can I add additional vegetables? Naturally! The amount of salad dressing is pretty much perfect for the amount of ingredients in the recipes. So if you add a lot more veggies, you might want to make a little more dressing.
- Is there a substitute for the tahini? Yes, you can also use peanut butter or any other almond butter of your choice.
- Can I make this quinoa salad ahead of time? Yes, this salad is great to make ahead because it includes hearty veggies like cabbage and kale. Just make sure you store it in an airtight container in the fridge.
- Can I use store bought dressing? Of course, I’d recommend plain Asian dressing if you can find it.
- How long does this quinoa salad keep in the fridge? If stored in an airtight container, it should last 4-5 days.
Do you have a question that I haven’t answered? Ask me in the comments section below and I’ll get back to you as soon as possible!
Looking for more delicious vegan quinoa recipes?
Sweet Potato and Quinoa Chili
One pot coconut curry, quinoa and lentils
BBQ tacos with black beans and quinoa
Mediterranean Quinoa Salad
Sweet potato quinoa and veggie enchilada casserole
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Quinoa Edamame Salad with Ginger Tahini Dressing
- Total time: 30 minutes
- Yield: 6 1X
- Diet: Vegan
Description
This Quinoa Edamame Salad with Ginger Tahini Dressing is packed with veggies, protein and so many delicious flavors! It’s easy to make and great for weekday lunches or with some tofu for a healthy vegan dinner.
- 1 cup Quinoa, dry
- 12 ounces peeled edamame, approx 2 cups
- 3 cups thinly sliced kale
- 2–3 cups thinly sliced kale
- 1 1/2 cups grated carrot
- 1 large apple, cored and thinly sliced
- 1/2 medium red onion, thinly sliced
- 1/2 cup fresh herbs such as coriander, spring onions or mint
- 1–2 tablespoons of toasted sesame seeds
Ginger Tahini Dressing
- 1/2 cup tahini
- 1/4 cup fresh lime juice
- 2 1/2 tablespoons Tamari or soy sauce
- 1 tablespoon pure maple syrup
- 1 tablespoon Rice wine vinegar or white vinegar
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic, 1-2 cloves
- Salt and paprika flakes to taste
- Water to dilute, if necessary
instructions
- Get your quinoa ready to cook. Rinse 1 cup of dry quinoa under cold water, then place in a small saucepan. Cover with two cups of water, put the lid on and bring to a simmer. Once simmering, turn the heat all the way down and cook for 15-20 minutes, until all the water is gone. You can let your quinoa cool completely or use it right away.
- Thinly slice the cabbage, kale, red onion, apple and carrot. I like to julienne long, bite-sized pieces of cabbage, kale, onions, and apples. I used a vegetable peeler to peel off thicker skins from the carrot and then roughly chopped them up. Grated carrots are great too. If you’re using frozen edamame, you can quickly thaw it under warm water for a few minutes.
- Make the tahini ginger dressing. Place all the ingredients for the dressing in a small bowl and mix until combined. I didn’t have to thin mine with water in the end, but if your tahini is particularly thick you can add a few tablespoons of water to thin your dressing. I like to give the dressing a flavor and then adjust the flavors as needed.
- In a large bowl, combine quinoa, edamame, cabbage, kale, red onion, carrot, apple, and fresh herbs. Pour the dressing over the salad and toss until well combined. Add the toasted sesame seeds and mix again. Season with salt.
Remarks
Lots of tips for storing quinoa salad and replacing ingredients in the article text!
- Preparation time: 10 mins
- Cooking time: 20 minutes
- Category: Salad, vegan
- Method: stovetop
- Kitchen: Asian inspired
Keywords: Quinoa Edamame Salad with Ginger Tahini Dressing