If you’re on the hunt for a salad that’s bursting with color, nutrition, and flavor, let me introduce you to my all-time favorite Quinoa Edamame Salad With Miso Dressing Recipe. This dish is a harmonious blend of tender quinoa, vibrant veggies, and protein-packed edamame, all tossed in a luscious, savory miso dressing that ties everything together beautifully. Whether you’re looking for a refreshing lunch, a nourishing side, or a light dinner, this salad delivers on every level with its crisp textures and addictive umami notes.
Ingredients You’ll Need
To create this vibrant Quinoa Edamame Salad With Miso Dressing Recipe, you’ll need simple ingredients that bring incredible freshness and a wonderful mix of textures to the bowl. Each component has its own role, whether it’s adding crunch, creaminess, or that perfect earthy tang from the dressing.
- 2 cups cooked quinoa: The fluffy, protein-packed base that soaks up every drop of the dressing.
- 2 cups edamame, shelled: These little green gems add a satisfying bite and plant-based protein.
- 1 cup cucumber, diced or chopped: Brings a refreshing coolness and juicy crunch.
- 1 cup celery, diced: Adds a mild peppery crunch and loads of freshness.
- 1 cup carrots, shredded: A pop of sweet, crisp texture balancing the veggies.
- 1 large bell pepper, cored and diced (red, orange, or yellow): Sweet and colorful for extra vibrancy.
- 2 cups purple cabbage, shredded (or kale!): Offers brilliant color and a hearty, earthy touch.
- 1/4 cup green onion tops, diced: Adds a mild pungency to enliven the salad.
- 1/2 cup peanuts or cashews (raw, unsalted): Crunchy, nutty, and totally addictive.
- 6 Tbsp avocado or olive oil (or 1/4 cup + 2 Tbsp): The smooth fat that carries the dressing’s flavor.
- 2 Tbsp toasted sesame oil: Infuses a warm, toasty aroma that’s key to the miso dressing.
- 6 Tbsp rice vinegar (or 1/4 cup + 2 Tbsp): Adds a gentle tang that brightens the whole salad.
- 1/4 cup miso paste: The umami powerhouse that makes the dressing irresistibly savory.
- 2 tsp garlic powder: Deepens the flavor with subtle garlicky notes.
- 1 tsp ground ginger: Adds a pleasant zing and warmth.
- 1/4 cup hot water (or less depending on desired consistency): Used to thin the dressing just right.
How to Make Quinoa Edamame Salad With Miso Dressing Recipe
Step 1: Cook Quinoa
If you haven’t prepped your quinoa yet, no worries! Start with cooking the quinoa so it’s perfectly fluffy by the time you finish chopping all your veggies. Cooking 1 cup of dry quinoa will yield just over 2 cups cooked, which is ideal for the salad. And hey, if you have any leftovers, quinoa stores beautifully for another quick meal.
Step 2: Thaw Edamame
Grab your shelled edamame and follow the package instructions for thawing. You can zap them in the microwave with a splash of water or boil them on the stove for a few minutes. Once done, drain thoroughly and set aside while you get the other ingredients ready.
Step 3: Make the Miso Dressing
Here comes the magic! Combine all your dressing ingredients—miso paste, avocado or olive oil, toasted sesame oil, rice vinegar, garlic powder, ground ginger, and hot water—in a bowl. Whisk everything together until the dressing is smooth and creamy with a silky texture. Set it aside and get ready to toss.
Step 4: Chop Veggies
This step is fun because all the colors come into play. Chop or shred your cucumber, celery, carrots, bell pepper, cabbage, and green onions into bite-sized pieces. Toss them all into a large mixing bowl. The vibrant rainbow of veggies will make your salad that much more enticing.
Step 5: Combine Salad Components
Add your cooked quinoa, thawed edamame, and crunchy nuts to the bowl with your veggies. This combination brings delightful textures and plenty of wholesome nutrients to your salad base.
Step 6: Toss With Dressing and Serve
Pour the velvety miso dressing right over the entire mixture. Toss gently but thoroughly to coat every ingredient with that delicious umami glaze. Taste and feel free to adjust seasoning with salt and pepper to suit your palate. Now your Quinoa Edamame Salad With Miso Dressing Recipe is ready to enjoy with all its satisfying layers of flavor!
How to Serve Quinoa Edamame Salad With Miso Dressing Recipe
Garnishes
Add an extra sprinkle of toasted sesame seeds or fresh chopped herbs like cilantro or parsley on top to elevate the salad’s presentation and add little bursts of flavor and texture. A wedge of lime or lemon on the side can also brighten the flavors beautifully.
Side Dishes
This salad pairs wonderfully with light grilled proteins like chicken or fish, or even tofu for a vegan option. It’s also a fantastic companion to steamed rice or a bowl of miso soup for a full, balanced meal.
Creative Ways to Present
Serve your salad in individual mason jars for on-the-go meals or as an eye-catching centerpiece at a gathering. You can also scoop it into crunchy lettuce cups or use as a filling for whole grain wraps for a fun twist on lunch.
Make Ahead and Storage
Storing Leftovers
Store leftover salad in an airtight container in the refrigerator for up to three days. Keep the dressing separate if possible to preserve the crispness of the veggies, then toss everything together just before serving.
Freezing
This salad is best enjoyed fresh, so I don’t recommend freezing once dressed, as the texture of the veggies and quinoa can change. However, you can freeze cooked quinoa separately for up to 2 months to prep ahead.
Reheating
If you want to enjoy this salad warm, gently reheat the quinoa and edamame on the stove or in the microwave, then mix with fresh chopped veggies and drizzle the miso dressing right before serving. This keeps the salad fresh and lively.
FAQs
Can I use other beans instead of edamame?
Absolutely! Chickpeas or green peas work well too, but edamame has a unique texture and mild flavor that complements the miso dressing beautifully.
Is miso paste gluten-free?
Most traditional miso pastes are gluten-free, made from fermented soybeans, but always check the label to be sure, especially if you have gluten sensitivities.
Can I make this salad vegan?
Yes! This recipe is naturally vegan as written, just be sure your miso paste doesn’t contain any animal-derived ingredients.
How long does the salad stay fresh?
When stored properly in the fridge, the salad stays fresh for about three days, but it’s best enjoyed within the first two for optimal texture.
What can I substitute for rice vinegar?
If you don’t have rice vinegar on hand, apple cider vinegar or white wine vinegar are good alternatives that provide a similar tang.
Final Thoughts
I can’t recommend this Quinoa Edamame Salad With Miso Dressing Recipe enough if you want a meal that’s as nourishing as it is flavorful. The combination of fresh veggies, hearty quinoa, and that unbeatable miso dressing always hits the spot. It’s one of those dishes you’ll want to make again and again — and share with all your friends because it really is that good. Give it a try and see how something so simple can feel like a gourmet celebration in every bite!
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Quinoa Edamame Salad With Miso Dressing Recipe
- Prep Time: 40 minutes
- Cook Time: 15 minutes (if cooking quinoa; optional)
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegan
Description
This vibrant Quinoa Edamame Salad with Miso Dressing is a nutritious and flavorful dish packed with fresh vegetables, protein-rich edamame, and a tangy miso-based dressing. Perfect as a light lunch or a side, it combines the nutty texture of quinoa with crunchy veggies and a creamy, umami-packed dressing for a wholesome meal.
Ingredients
Salad Ingredients
- 2 cups cooked quinoa
- 2 cups edamame, shelled
- 1 cup cucumber, diced or chopped
- 1 cup celery, diced
- 1 cup carrots, shredded
- 1 large bell pepper, cored and diced (red, orange, or yellow)
- 2 cups purple cabbage, shredded (or kale)
- 1/4 cup green onion tops, diced
- 1/2 cup peanuts or cashews (raw, unsalted)
Dressing Ingredients
- 6 Tbsp avocado or olive oil (or 1/4 cup + 2 Tbsp)
- 2 Tbsp toasted sesame oil
- 6 Tbsp rice vinegar (or 1/4 cup + 2 Tbsp)
- 1/4 cup miso paste
- 2 tsp garlic powder
- 1 tsp ground ginger
- 1/4 cup hot water (or less depending on desired consistency)
Instructions
- Cook Quinoa: If not using pre-cooked quinoa, cook 1 cup of dry quinoa according to package instructions so it yields about 2 cups cooked. This will be ready as you prepare the vegetables.
- Thaw Edamame: Thaw the shelled edamame by either microwaving with a splash of water or boiling them for a few minutes on the stovetop. Drain well in a sieve and let them drain completely.
- Make Dressing: In a bowl, combine avocado or olive oil, toasted sesame oil, rice vinegar, miso paste, garlic powder, ground ginger, and hot water. Whisk thoroughly until the dressing is smooth and well blended. Set aside.
- Chop Vegetables: Dice or shred all vegetables (cucumber, celery, carrots, bell pepper, cabbage, and green onion tops) into bite-sized pieces and place them in a large mixing bowl.
- Add Quinoa, Edamame, and Nuts: Into the bowl with vegetables, add 2 cups of cooked quinoa, the thawed edamame, and the raw unsalted peanuts or cashews.
- Toss Salad with Dressing: Pour the prepared miso dressing over the salad ingredients and toss everything well to combine evenly. Adjust seasoning with salt and pepper if desired. Serve immediately and enjoy!
Notes
- Cook quinoa ahead of time or use pre-cooked quinoa to save prep time.
- You can substitute kale for purple cabbage or use a mix of both for texture variation.
- Adjust the amount of hot water in the dressing to achieve your preferred dressing consistency.
- Use raw, unsalted nuts to keep the salad balanced and avoid excess sodium.
- This salad can be made vegan by ensuring the miso paste is vegan-friendly.
- Store leftovers in an airtight container in the fridge for up to 3 days.
