Home » Soups, Salads, Sides, and Beverages » Edamame Quinoa Salad
posted by Christy Denneyon Sep 17, 2014 (updated Dec 31, 2019) 63 comments »
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This Edamame Quinoa Salad is light and healthy salad, packed full of super foods. It’s drizzled with a little lime and olive oil. This feeds an army! Great for potlucks!
EDAMAME QUINOA SALAD
During one of my last giveaways I asked you all what kind of recipes you would like to see more of on The Girl Who Ate Everything and the answer was an overwhelming amount of “Healthy” recipes. Then I bounced on over to my analytics to see what term is most searched on my blog and…you guessed it, “Healthy Recipes”.
Hellloooo? Hi guys. It’s me Christy. Have we met?
I like the calorie laden, diet starts tomorrow type of recipes. You come to my site on your cheat day for recipes. Remember? Are you at the right blog?
Okay, okay. Fine. Drum roll please. Here’s a healthy recipe. But I’m not promising that tomorrow I won’t be back with another diet buster.
My friend Simone makes this for every birthday party or baby shower that we have here in Florida. She’s acompletely ripped, Cross Fit woman so I’m not surprised that she made a salad full of superfoods.
This salad has quinoa, edamame, red bell pepper, corn, garbanzo beans, celery, dried cranberries, lime, sliced almondsand a little olive oil.
You can buy shelled edamame beans at Whole foods or your grocery store. Our storesells it in the frozen section by the frozen vegetables.
After I poured all of the vegetables into a bowl, I realized I needed a bigger bowl. And this makes a ton. Like enough for a week. My kids ate this. But I make them eat everything. They are The Kids That Ate Everything.
OTHER SALAD RECIPES:
- Spinach Quinoa Salad
- Crunchy Pea Salad
- Keto Broccoli Salad
- Shaved Brussels Sprouts Salad
- Poppy Seed Fruit Salad
- Frito Corn Salad
- BLT Pasta Salad
- Pizza Pasta Salad
Edamame Quinoa Salad
4.58 from 19 votes
This Edamame Quinoa Salad is light and healthy, packed full of super foods. It's drizzled with a little lime and olive oil.
PrintPinRate
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Servings: 16 servings
Ingredients
- 2 cups uncooked quinoa
- 4 cups water
- 1/2 teaspoon salt
- 1 cup celery, sliced
- 1 (15-oz ) can corn, drained
- 1 (15-oz can ) garbanzo beans, rinsed and drained
- 3/4 cup cilantro, finely minced
- 1 heaping cup dried cranberries
- 1 (12-oz package) edamame, cooked and shelled
- 2 red bell peppers, diced
- 1 cup sliced almonds, (or any nut you like)
- 3 Tablespoons olive oil, (more or less to taste)
- 5 Tablespoons lime juice, (more or less to taste)
- salt to taste
Instructions
Add the quinoa, water, and salt to a medium saucepan and bring to a boil. Once at a boil, turn the heat down to low and cover. Cook for 15-20 or until done. Transfer to a large bowl and fluff with a fork.
Add remaining ingredients and toss to combine. Add salt to taste. I'm guilty of not putting enough salt on things and it makes all of the difference. Chill unto ready to serve.
Notes
Source: My friend Simone
Cuisine: Asian
Course: Salad
Author: Christy Denney
All Recipes Healthy Meatless Salad Sides Soups, Salads, Sides, and Beverages Vegetable Vegetarian
originally published on Sep 17, 2014 (last updated Dec 31, 2019)
63 comments Leave a comment »
100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.
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63 comments on “Edamame Quinoa Salad”
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Allison — Reply
We just made this yesterday and it was amazig. We added a bit of sun dried tomatos and it gave a little extra on top.
fyi, I need to track my nutrients a bit more detailed so I use https://nutriely.com/tools/recipe-builder to get very detailed nutrients for my recipes.
Thank you!
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Christy Denney — Reply
So glad you liked it
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Walter Akana — Reply
Serving Size? That’s rather important.
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Christy Denney — Reply
It serves 16 so 1/16 of the recipe is the serving size. I would weigh the whole salad and divide it by 16 and that’s your serving size.
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Karen D — Reply
I also found it bland. I was excited to make it because it’s healthy and I love the ingredients so I’m trying to think of what would make it more tasty. I may put a bottle of soy or coconut amino on the table.
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Stephanie S. — Reply
I put rice wine vinegar and a hint on sesame oil. Mmmm it’s really great. This is a great base recipe. I love how you can flavor it however you like!
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Bailey — Reply
All of the ingredients make for a great salad but it is super bland and boring with just 3 tablespoons of cilantro. Tastes q lot better if you just make your own cilantro lime dressing to pour over it.
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Christy Denney — Reply
Okay. To each his own.
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Dawn Ellis — Reply
My family loved this recipe, even though 2 of us are not really fans of Quinoa. This was delicious. As per the recipe I added a bit more lime juice and olive oil, which I found necessary after the salad had sat awhile… not sure if that’s really related. Other adjustments I made because of family preferences included Pumpkin seeds instead of almonds, left out the cranberries. Some of us added vegan feta (by Sheese, Vegan Greek Style) and the non-vegans had the option of feta. This has become a family favourite.
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Christy Denney — Reply
So glad you like it!
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Dondi — Reply
I love nothing more than making this recipe and having it in my fridge for a week or so to come. Especially perfect for the warmer weather starting, this salad is SO GOOD and yet so incredibly healthy!! Am counting the days to my next paycheck so I can go buy everything for this and make it again!!
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Kim — Reply
This looks very good. I try to cook without oil, so do you think it would taste ok without it or be too dry?
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Teri — Reply
Wonderful! I have made your salad in the past. Today I took a picture of the ingredients list to make it easier during assembly. My family loves it. Thank you!
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Christy Denney — Reply
That is a smart idea.
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courtney hennagir — Reply
I just made this and am eating it right now and it is AMAZING! Thank you for such a great recipe! It’s a new family favorite.
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Christy Denney — Reply
Thank you!
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Kala Collins — Reply
I found a salad like this at my local grocery store. I can’t wait to try this one but I’m going to add feta to it or what is another cheese I could add to it?
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Christy Denney — Reply
Feta is really good because it has a salty bite. I guess you could add cubes of provolone or something if you like.
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bárbara Verónica Roberti — Reply
I am going to be so healthy this summer eating all these beautiful salads, I love salads but my repertoire is becomening a bit boring making them for years, love quinoa, coming from Chile in South America didn’t know about this grane until lately, shamefull because is native from Peru, thank you so much.
Bárbara.-
Christy Denney — Reply
You’re welcome Barbara!
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Skye — Reply
16 servings of what size? One cup? 1/2 cup? Can’t wait to try this!!!
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Christy Denney — Reply
Skye, I wish I knew exactly. If you divided this 16 ways that’s a serving. Haha. Sorry. I did include the nutritional info which is 1/16th of this recipe. It makes a ton.
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Tina — Reply
Good Morning! I have not had any of this chilled, but still warm when making it this was delicious- I cannot wait for lunch today! 🙂
I was curious, how much is a serving size? I was eyeballing it to be about a cup- would you say that’s right?
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Christy Denney — Reply
Yes, I think that’s correct.
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Bárbara — Reply
SORRY!!! JUST SAW THAT EDAMAMA ARE SOY BEANS….DUMB ME!!!!.
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Christy Denney — Reply
No worries!
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Bárbara — Reply
YOU HAVE TO EXCUSE MY IGNORANCE BUT ¿WHAT IS EDAMAME? IS A KIND OR A BRAND OF QUINOA? I LIVE IN AUSTRALIA AND WE HAVE ALL SORTS OF QUINOA IN SUPERMARKETS, WHITE, RED, BLACK AND ALSO PACKETS OF THE THREE MIXED TOGETHER.
THANKING YOU FOR THE WONDEFUL AND HEALTHY RECIPE.
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Jaime — Reply
Thanks for the recipe and to your friend Simone. I printed it out for further use but, unfortunately, I will not be visiting your site any longer because there are way, way, way too many ads! Makes it difficult to scroll and navigate, sorry.
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TR Silver — Reply
Try loading an adblocker to your browser. I like the one called Adblocker, free. I don’t get a bunch of things running on my system. It will not let popups come up, so you have to go allow them in your settings from time to time. Much more pleasant browsing in general. Good luck!
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Victoria — Reply
would this work to freeze? I live alone but would love to make this and freeze the portions
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Christy Denney — Reply
I have never tried it so I can’t say for sure.
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Leigh — Reply
This looks great, but we’re not big lovers of cilantro. Is there another spice/seasoning that might work well?
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Christy Denney — Reply
Parsley could be a good option.
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TR Silver — Reply
I used Basil, as the husband doesn’t like cilantro. Turned out yummy!
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Sarah — Reply
Hey Christy!
LOVE this salad, but does t have to stay refrigerated?? I was hoping to take some for lunch on a day-long hiking trip. If it’s only not refrigerated while I’m carrying it around during the day, do you think it would be okay?
Thanks!! 🙂-
Christy Denney — Reply
It doesn’t have to be refrigerated. It doesn’t have any dairy in it or anything but I don’t know if it’s as good not cold.
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Lucien — Reply
looks good, I can’t wait to make that recipe
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kristin — Reply
Hi do you know the nutrition information per serving on this recipe by chance?
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Christy Denney — Reply
Oi. I wish, I don’t know it. I’ve used this before: http://www.caloriecount.com/cc/recipe_analysis.php
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WANDA — Reply
I HAVE TO TRY THIS RECIPE. SOUNDS DELICIOUS
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tara — Reply
So, how many and what color containers are used in this?
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Christy {The Girl Who Ate Everything} — Reply
What color containers for what?
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Jim — Reply
Oh yea, I forgot to mention that we used boxed Rosemary & Olive oil Quinoa. EXCELLENT, thanks for the recipe.
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Jim — Reply
My wife & I decided to try this in the interest of healthy living & all that. While we were making this she decided it would most likely be better hot than cold. We made it using all of the ingredients listed except the cilantro & lime juice and added diced green olives and yellow squash, subbed walnuts for almonds.
As the edamame & quinoa were cooking, we put everything but the nuts & cranberries in a large skillet with some rice vinegar (to taste, didn’t measure) and sautéed it until it was all hot & the squash was still crunchy, threw everything in a serving bowl & had supper. Applied the cranberries & nuts to each serving according to taste & desire. OH MY WORD, THIS WAS MOST EXCELLENT. It may be good cold but I’m here to tell you that it is GREAT hot.-
Christy {The Girl Who Ate Everything} — Reply
Ooh! I’ll have to try your changes!
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Sommer @ASpicyPerspective — Reply
Crushing on this salad! Pinned
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Christy {The Girl Who Ate Everything} — Reply
Thanks Sommer!
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Natalie — Reply
Made a batch of this yesterday to take for lunch this week. It was hard not to try and eat it all yesterday. So good! I also bought your cookbook last week, and I LOVE it! The only problem is that you didn’t publish it 5 1/2 years ago when I worked at Cedar Fort and was the cookbook editor 🙂 You’re the best!
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Christy {The Girl Who Ate Everything} — Reply
Aww Natalie. That’s a crazy coincidence!
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Peggy — Reply
THANK YOU!! I almost didn’t even open this e-mail because of the subject line but then thought “you really should, what if it’s really good?”. As I suspected, it was not good.
Christy I’m sorry but I totally expected you to go along and I thought I would have to unsubscribe to this site. Imagine my surprise! I may not have read you very well, but I sure know you better than these people!
Is that a Caramel Apple Cheesecake Bar I see over there on the right of my screen? -
Joanna — Reply
I’m not convinced about quinoa….but looking at the pictures I might just give it a try!
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Jeni — Reply
Yum Yum Yum! Healthy and delicious!
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nancyabc — Reply
OK I am on the weight watcher diet and have some of their cookbooks but not everyone is so I need a great place like this for wonderful comfort food AND all food is OK with portion control.
(OK that last thing I really need to work on!)
Thank you for all the time and effort it takes to get these recipes to us. -
Judy — Reply
I thoroughly enjoy about your blog — because you offer absolutely-delicious recipes!!
Your comment……… “Hellloooo? Hi guys. It’s me Christy. Have we met? I like the calorie laden, diet starts tomorrow type of recipes. You come to my site on your cheat day for recipes. Remember? Are you at the right blog?” ……..YaY for Christy!! There are plenty of cooking sites that appeal to those who couldn’t wait to get up in the morning and start preparing recipes like you posted today. But – there are still some of us (lots of us??) hanging on to our grandmother’s recipes, and the old cookbooks that call for real butter and whole milk, and both parts of the egg …. etc. Please keep your excellent, absolutely-delicious recipes coming.
Kindest regards,
Judy-
Christy {The Girl Who Ate Everything} — Reply
I know right!!
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Catherine — Reply
A beautiful, delicious and healthy salad. Catherine
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Catherine — Reply
A beautiful, delicious and healthy salad. Catherine
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Sonia — Reply
I love your recipes. I just made some quinoa last night and in addition to what you have in your recipe, I added zucchini, onions, mushrooms and topped it off with some cilantro. Thanks!
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Uta Z. — Reply
Looks delish – but I have some burning questions after reading your post. 1. How do you stay in such great shape after eating your cooking (which is fabulous, by the way, but some of us can only eat it as treats). 2. How do you get your kids to eat everything? I would love to make this giant recipe of Quinoa salad, but I would be the only one at home eating it.
Keep doing what you’re doing in terms of your own recipes. I love them, even if I can only eat little bites!!!
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Christy {The Girl Who Ate Everything} — Reply
I work out and eat healthy 90% of the time. I started introducing quinoa a while ago and my kids hated it. But over time they warmed up to it and now they love it! I do that with everything. Introduce it and always put some on their plate and eventually they will taste it.
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Liz — Reply
Looks so good. Thank you.
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Judy — Reply
I was gonna make this today at work. My chef was like nope! Crossing cultures he said. So i made it without the quinoa and tossed it in a simple citrus vinaigrette. Delicious!!
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Christy Denney — Reply
Haha.
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