Pin The first time I made this salad, it was actually by accident. I had intended to make separate side dishes for a summer barbecue but ran out of time, so I threw everything into one big bowl. My friends kept asking for the recipe, and honestly, I had to write down what I had done on a napkin right there at the party.
Last summer, my sister came to visit and we spent the entire afternoon meal prepping this salad together. She is usually skeptical of grain salads, but she took one bite and immediately asked if we could triple the recipe. Now she makes it every Sunday for her work lunches.
Ingredients
- 1 cup quinoa, rinsed: Rinsing removes bitter saponins, I learned this after making a batch that tasted like soap
- 2 cups water: The perfect ratio for fluffy, not mushy, quinoa every time
- 1 cup shelled edamame: These little soybeans add protein and the most satisfying pop when you bite into them
- 1 cup cherry tomatoes: When they are in season from the farmers market, they become sweet bursts of juice
- 1 red bell pepper: I like to get them really ripe so they add natural sweetness
- 1/2 cucumber: English cucumbers work best because they have fewer seeds and crisper flesh
- 1/4 red onion: Soaking the chopped onion in cold water for 10 minutes mellows the bite
- 2 tablespoons fresh parsley: Flat leaf parsley has more flavor than curly, trust me on this one
- 2 tablespoons fresh mint: This is the secret ingredient that makes the whole salad taste bright and unexpected
- 3 tablespoons olive oil: Use a good quality one because you can really taste the difference
- 2 tablespoons lemon juice: Fresh squeezed is nonnegotiable here, bottled tastes flat
- 1 tablespoon rice vinegar: Adds a gentle sweetness without overpowering the other flavors
- 1 teaspoon Dijon mustard: This helps emulsify the dressing so it coats every ingredient evenly
- 1/2 teaspoon salt: You might need more depending on your preference, taste as you go
- 1/4 teaspoon black pepper: Freshly ground makes a noticeable difference in the final dish
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 water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Prepare the edamame:
- Boil a small pot of water, add the edamame and cook for 3 to 4 minutes until tender but still firm. Drain well and let cool completely.
- Chop all the vegetables:
- While the grains cool, halve the cherry tomatoes, dice the bell pepper and cucumber into small pieces, and finely chop the red onion, parsley, and mint.
- 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 emulsified.
- Combine everything in a large bowl:
- Add cooled quinoa, edamame, and all chopped vegetables to a large bowl. Pour the dressing over the top and toss gently until everything is evenly coated.
- Let the flavors marry:
- Let the salad sit for at least 15 minutes before serving, or refrigerate for up to 3 days. Serve chilled or at room temperature.
Pin This salad became my go-to dish when my neighbor had her baby last spring. She is a vegetarian and I wanted to bring something nourishing that would actually excite her. She texted me three days later saying it was the only thing she wanted to eat.
Making It Your Own
After making this salad countless times, I have learned that the herb combination is really flexible. Sometimes I use basil instead of mint, or add fresh cilantro for a completely different flavor profile. The key is using at least two different fresh herbs to keep the flavors interesting and complex.
Perfect Pairings
This salad is incredibly versatile on the table. I have served it alongside grilled salmon for a light summer dinner, and I have also topped it with sliced avocado for a satisfying vegan lunch. It even works as a filling for lettuce wraps when I want something crunchy and fresh.
Storage and Meal Prep
This salad stores beautifully in an airtight container in the refrigerator for up to 4 days. The vegetables stay crisp and the quinoa never gets mushy, which is why it has become my Sunday meal prep staple.
- Add the toasted nuts right before serving to maintain their crunch
- If the quinoa seems dry after refrigeration, add a splash more lemon juice and olive oil
- Bring it to room temperature for 15 minutes before serving to let the flavors wake up again
Pin This recipe started as a desperate side dish emergency and ended up becoming one of those staples I cannot imagine my kitchen without. It is the kind of food that makes you feel good about eating well.
Recipe Q&A
- → Can I make this salad ahead of time?
Absolutely! This bowl actually improves after chilling for a few hours as flavors meld. Store in an airtight container for up to 4 days, keeping dressing separate if planning to hold longer than 24 hours.
- → What can I substitute for edamame?
Try shelled fava beans, chickpeas, or green peas for similar protein content. For soy-free options, diced avocado or hemp seeds work well to maintain creaminess and nutrition.
- → Is this dish gluten-free?
Yes, naturally gluten-free when using certified gluten-free quinoa. Always verify quinoa packaging to avoid cross-contamination if you have celiac disease or gluten sensitivity.
- → How do I prevent quinoa from becoming mushy?
Rinse quinoa thoroughly before cooking to remove bitter coating. Use exact water ratio and avoid overcooking—15 minutes simmering usually yields perfect fluffy results. Let cool completely before tossing.
- → Can I add protein to make it more filling?
Grilled chicken, shrimp, or baked tofu pair beautifully. For plant-based protein boosts, consider adding hemp hearts, pumpkin seeds, or a dollop of Greek yogurt on top.