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!
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.
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.
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!
- 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
- 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
- Cook your quinoa as listed in individual instructions.
- 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.
- In a large bowl, combine cooked quinoa, edamame, corn, carrots, and purple cabbage.
- Pour in 1/4 - 1/3 cup dressing, and toss until evenly coated.
- Serve on a bed of mixed greens.
- Pour all of the ingredients into a bowl and whisk to combine.
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.
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!