Edamame Quinoa Salad with Lemon

Edamame Quinoa Salad with Lemon

Prep Time

2 Mins









  • 1 cup quinoa, uncooked and rinsed
  • 2 cups low sodium vegetable broth
  • 1 cup frozen shelled edamame
  • 2 cups cherry tomatoes, halved (10 oz)
  • 2 cups lightly packed basil, roughly chopped
  • 1 cup carrot matchsticks (4 oz)
  • 1 cup radish matchsticks or slices (4 oz)
  • 2 cups tightly packed baby spinach


  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons apple cider vinegar
  • 2 teaspoons salt
  • 4 teaspoons dijon mustard
  • 1 clove garlic, finely grated or pressed
  • 2 teaspoons honey
  • 1 teaspoon freshly ground black pepper
  • Squeeze of fresh lemon


  1. Add quinoa and vegetable broth to a small pot and heat on high until boiling. Reduce heat to low, cover with a lid, and simmer for 15-18 minutes, until the broth is absorbed and quinoa is tender. 
  2. Remove from the heat and let sit covered for a further 5 minutes before fluffing with a fork. 
  3. Cool to room temperature, uncovered. To speed cooling, you may spread the quinoa evenly on a sheet pan. 
  4. Cook the edamame according to package directions, then rinse with cold water and set aside to drain and cool to room temperature. 
  5. In a large bowl, add the dressing ingredients and whisk well to combine. 
  6. Add in all of the other prepared salad ingredients except for the spinach and toss gently to combine. 
  7. Store covered in the refrigerator until ready to serve, tossing the spinach with the quinoa just before serving and adding the fresh squeeze of lemon for an extra brightness!

Nutritional Information

  • Total Fat: 18gg
  • Protein: 11gg
  • Total Carbohydrate: 45gg
    • DietaryFiber: 9gg