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Herbed Quinoa and Edamame Salad with Citrus Vinaigrette
Original recipe: 4 servings · Prep: 15 min · Cook: 15 min · Total: 30 min
By PowerProteinPlates Editorial TeamPublished Mar 31, 2026 | Updated Jul 22, 2026
Fusion
30 mins
high-proteingluten-freeeasy-recipeswhole-foodsquick-meals
Herbed Quinoa and Edamame Salad with Citrus Vinaigrette with measured ingredients, 30-minute timing, 4-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.
Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Difficulty
easy
Cuisine
Fusion
Ingredients
Servings
4
- 1 cup quinoa, thoroughly rinsed
- 2 cups water
- 1 1/2 cups shelled edamame (fresh or frozen)
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1/4 cup green onions, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/4 cup toasted almonds, roughly chopped
- Zest of 1 lemon
- Juice of 1 lemon
- Juice of 1 orange
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or pure maple syrup (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
-
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low. Cover and simmer for 12-15 minutes or until quinoa is tender and water is fully absorbed.
-
While the quinoa cooks, if using frozen edamame, steam or boil shelled edamame for 3-4 minutes until tender. For fresh shelled edamame, blanch in boiling water for 2 minutes. Drain and set aside.
-
Once cooked, fluff the quinoa gently with a fork and allow it to cool for 10 minutes.
-
In a large mixing bowl, combine the cooled quinoa, cooked edamame, parsley, mint, green onions, cherry tomatoes, cucumber, toasted almonds, and lemon zest.
-
In a small bowl, whisk together lemon juice, orange juice, olive oil, Dijon mustard, and honey or maple syrup (if using). Season with salt and freshly ground black pepper.
-
Pour the citrus vinaigrette over the quinoa mixture. Toss gently to evenly coat all ingredients.
-
Taste and adjust seasoning with additional salt and pepper as needed.
-
Serve the salad immediately chilled or at room temperature. Refrigerate leftovers for up to 3 days, perfect for healthy meal prep.
Frequently Asked Questions
- Can I meal prep Herbed Quinoa and Edamame Salad with Citrus Vinaigrette?
- Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when that will protect the texture.
- How can I increase the protein?
- Add a little more quinoa or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
- Can I make it lighter?
- Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
- What should I watch when swapping ingredients?
- Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.
Storage
Cool Herbed Quinoa and Edamame Salad with Citrus Vinaigrette before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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