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Edamame-Quinoa Salad

Quinoa and Edamame Salad with Lemon Basil Dressing

Use fresh or frozen edamame for this easy, tasty salad. Protein all-stars edamame and quinoa combine for a delicious meal.
Course Main Course
Keyword edamamae, quinoa
Servings 4
Author Robin Asbell


  • 1 cup quinoa black quinoa, if you have it
  • 2 cups shelled edamame blanched and salted
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large tomatoes chopped
  • 1 cup fresh basil leaves julienned


  • First, bring 1 1/2 cup water to a boil in a small pot. Add the quinoa, then return to the boil. Cover the pot and reduce the heat to low, and cook for 14-15 minutes. When all the water is absorbed and the quinoa is tender, take off the heat and fluff, let cool. Transfer to a large bowl.
  • Either blanch and peel whole edamame pods to make 2 cups, or thaw 2 cups frozen, shelled pods. Add to the quinoa.
  • In a cup, whisk the olive oil, lemon juice, lemon zest, salt and pepper. Pour over the quinoa mixture.
  • Chop the tomato and julienne the basil, add to the bowl and toss to mix.