This quinoa and edamame salad is the perfect picnic dish to beat the heat!
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Now that we’re all getting outside, seeing people, and jumping into summer, it’s time for summer food! That means easy prep and no ovens. So quinoa and edamame salad fits the bill!
I like to make a big batch and eat it for lunch all week long. It’s packed with protein so it works as a standalone dish, or you can use it as a side to whatever you’ve got planned for dinner. I suggest pairing it with my favorite marinated chicken for the perfect summer meal!
Like all the best salads, the number amounts are ballpark. If you’re like me and love edamame, you can double what I include here. Play around with the veggies and see what makes you happy!
I’ve included the amount of cooked quinoa in the recipe (2 cups). Cook about 1 cup according to the package instructions, but for extra flavorful quinoa use chicken broth as the liquid instead of water.
Start with the amount of vinegar I include in the recipe, and build. Keep in mind that it’ll intensify over time, so I usually add the amount I’ve included here and then drizzle a bit more to finish it when serving.
So when you’re prepping for a beach day, picnic, or potluck, make quinoa and edamame salad! It’s nondairy, so no gross mayo to sit in the heat all afternoon. It’s make-ahead – the flavor is even better when it sits overnight. The bonus is that it suits pretty much all dietary restrictions, making it one of those few dishes that makes pretty much everybody happy!
Tools you’ll need: knife, cutting board, measuring spoons, and mixing bowl.
Quinoa and Edamame Salad
Ingredients
- 2 cups quinoa cooked
- ½ cup edamame shelled
- 1 carrot
- ½ red bell pepper
- 9 cherry tomatoes about 1 cup diced
- ½ tsp salt
- 1 ½ Tbsp olive oil
- 4 tsp red wine vinegar plus more for finishing
- 1 ½ tsp balsamic vinegar
Instructions
- If you haven't already, cook the quinoa according to package instructions – about 1 cup uncooked makes more than 2 cups of cooked quinoa.
- Cut the tomatoes and peppers into a small dice. Cut the carrots into matchsticks.
- Stir together the quinoa, edamame, and cut vegetables. Add the oil, both kinds of vinegar, and salt. Stir well to combine.
- This is best served cold or room temperature, and tastes better the next day!
Do you have favorites you keep stocked all summer long? I also love summer pasta, fig & goat cheese crostini, or grilled zucchini sandwiches for effortless lunch options!
