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Rainbow Quinoa Edamame Veggie Salad

January 27, 2018 by Jess Toothman 2 Comments

With a rich, earthy flavor and a drizzle of homemade sesame ginger dressing, this Rainbow Quinoa Edamame Veggie Salad is as delicious as it is gorgeous! Perfect for Sunday meal prep and certain to become a new family favorite.

With a rich, earthy flavor and a drizzle of homemade sesame ginger dressing, this Rainbow Quinoa Edamame Veggie Salad is as delicious as it is gorgeous! Perfect for Sunday meal prep and certain to become a new family favorite.

I love a good salad, but like most people, I think of it as a warm weather meal. I adore a plate piled high with greens, fresh fruits, and veggies, but when I can see snow on the ground, the last thing I want to eat is something cold. But guess what? Salads don’t have to be just for cooling off!

This gorgeous Asian-inspired Rainbow Quinoa Edamame Veggie Salad is just the right kind of YUM to keep your tastebuds on their toes, and the best part? It is a full, hearty meal in under 30 minutes. So make it for dinner or take along to the office – it is great any time!

With a rich, earthy flavor and a drizzle of homemade sesame ginger dressing, this Rainbow Quinoa Edamame Veggie Salad is as delicious as it is gorgeous! Perfect for Sunday meal prep and certain to become a new family favorite.

Rainbow Quinoa Edamame Veggie Salad

The main ingredient in our rainbow salad is quinoa, and if you are familiar with it, then you know that this superfood is a great source of both protein and fiber. It comes in a few different types, but this recipe uses rainbow quinoa simply because it is my go-to. You can also use red or black quinoa, but it won’t look quite so pretty! Quinoa is also a super versatile ingredient that works in so many different kinds of dishes, so if you have extra, go ahead and experiment with it.

With a rich, earthy flavor and a drizzle of homemade sesame ginger dressing, this Rainbow Quinoa Edamame Veggie Salad is as delicious as it is gorgeous! Perfect for Sunday meal prep and certain to become a new family favorite.

The last thing I want to talk about is this dressing. Oh my gosh, the dressing. My homemade sesame ginger dressing has been a favorite in my family for years, and it goes perfectly with the Asian-inspired theme of this salad! I love making a big batch and keeping it on hand for whenever, but it is so easy to make that you can whip it up in minutes any time. It is the perfect blend of sweet and tangy, and it doesn’t overpower the other flavors going on so you don’t have to worry about it drowning out your salad.

With a rich, earthy flavor and a drizzle of homemade sesame ginger dressing, this Rainbow Quinoa Edamame Veggie Salad is as delicious as it is gorgeous! Perfect for Sunday meal prep and certain to become a new family favorite.

This specific recipe makes enough for two people, but you can easily double it for a family meal. I like serving it on a bed of mixed greens, but you can even eat it in a bowl all by itself!

With a rich, earthy flavor and a drizzle of homemade sesame ginger dressing, this Rainbow Quinoa Edamame Veggie Salad is as delicious as it is gorgeous! Perfect for Sunday meal prep and certain to become a new family favorite.

Print
Yum
Rainbow Quinoa Salad

Ingredients

    For the Salad:
  • 2 cups cooked quinoa
  • 1/2 cup edamame
  • 1/2 cup whole kernel corn
  • 1/2 cup sliced carrots
  • 2/3 cup shredded purple cabbage
  • 1-2 cups mixed greens
  • For the Dressing:
  • 2 tbsp low sodium soy sauce
  • 1/3 cup honey
  • 1 tsp sesame oil
  • 2 tbsp extra virgin olive oil
  • 1-2 tsp ginger
  • 1 tsp sesame seeds

Instructions

    For the Salad:
  1. Cook your quinoa as listed in individual instructions.
  2. While quinoa is cooking, mix soy sauce, honey, sesame oil, ginger, and sesame seeds in a small bowl until evenly blended. Pour into a jar and set aside.
  3. In a large bowl, combine cooked quinoa, edamame, corn, carrots, and purple cabbage.
  4. Pour in 1/4 - 1/3 cup dressing, and toss until evenly coated.
  5. Serve on a bed of mixed greens.
  6. For the Dressing:
  7. Pour all of the ingredients into a bowl and whisk to combine.

Notes

Home Chef Tip: Want to save time? Make a big batch ahead of time, divide into 2-4 zip top bags, and refrigerate for up to 3 days. When you are ready to use them, just take out your bag and pour on top of a bed of mixed greens.

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With a rich, earthy flavor and a drizzle of homemade sesame ginger dressing, this Rainbow Quinoa Edamame Veggie Salad is as delicious as it is gorgeous! Perfect for Sunday meal prep and certain to become a new family favorite.

We hope you enjoy this Rainbow Quinoa Salad recipe and how-to video from SoFabFood Home Chef, Jess from A Million Moments, as much as we do. If you like this simple weeknight meal, visit our Vegetarian Section for more like it. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!

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Filed Under: 30 Minute Meals, Dinner, Featured Medium Hero Post, Food Video - SoFabFood, Lunch, Original, Recipes, Salads, SoFabFood Contributors, Vegetarian Tagged With: Edamame salad, Healthy salad, Quinoa, Sunday Meal Prep, vegetarian meals

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Comments

  1. Mary says

    April 19, 2018 at 1:16 pm

    I've made this a couple of times and it's wonderful. My question though is that your video shows you sautéing the veggies before adding them to the salad but the written recipe doesn't mention doing that, it's that an optional step or do yourecommend doing it?
    Reply
    • Christy Gossett says

      April 19, 2018 at 4:57 pm

      Thanks for stopping by, Mary, and we're so glad you love the recipe. We always love that kind of feedback, so thank you! As far as those ingredients go, I can see what you are saying. The instructions say, "In a large bowl, combine cooked quinoa, edamame, corn, carrots, and purple cabbage." so it does say that the quinoa, edamame, corn, carrots, and cabbage are cooked, but it's not clear in the written recipe. You can actually serve it either way, but we love the sautéed veggie version better. Thanks for pointing that out!
      Reply

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Jess Toothman

SoFabFood

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