Edamame Quinoa Salad Recipe | Robyns.World

I love healthy salads like this that are based on grains with tons of veggies and flavorful ingredients. This Edamame Quinoa Salad was inspired by The Girl Who Ate Everything’s recipe, but I changed it up a bit to suit my own tastes and what I had on hand. The salad is so yummy and flavorful and very satisfying. I make this in big batches, like the recipe below, for me to eat at lunch throughout the week.

To change it up throughout the week you can add things like leftover chicken, shrimp, feta cheese, etc. Whatever you have on hand again. You could also use some bibb lettuce leaves to make rollups with the edamame quinoa salad.

Edamame is basically soy beans. You can find them in the shell, they kind of look like peas in a shell, or already shelled. I use the already shelled edamame that I find in the frozen veggie section at the grocery store. I just throw them in the microwave for a couple of minutes before I add them to the salad.

For the garbanzo beans, aka chickpeas, and the corn I used the canned organic of each. Just drain and rinse and add directly to the bowl. Frozen corn would also work, but thaw and drain first. In the summer fresh corn cut off the cob – raw even – is a great swap out.

Quinoa is very trendy right now, think rice, but healthier. Quinoa is gluten-free and provides a generous portion of protein, dietary fiber, iron and magnesium.

Edamame Quinoa Salad Recipe | Robyns.World

You can totally change-up the ingredients in this recipe, as I did from the original, to add or remove things that suit you and your family. The original recipe called for celery which I hate in its raw form so I left it out. However I did add some jalapeno, onion, and garlic because I love those flavors and I had them on hand. The original recipe called for sliced almonds, but the only nuts I had on hand were pecans and peanuts – I opted to use the pecans.

Is this a recipe you might try? What would you add or remove from my Edamame Quinoa Salad?



Edamame Quinoa Salad

Website Robyn's World


  • 1 1/2 cup quinoa, I used the tri-color
  • 2 1/4 cups water (This is less than the normal ration, but once it is cooked and you add to salad it is going to continue to absorb the dressing and other juices from salad ingredients)
  • 1/4 teaspoon salt
  • 1 can corn, drained (15 oz)
  • 1 can garbanzo beans, rinsed and drained (15 oz)
  • 3/4 cups cilantro, finely chopped (If you are not a cilantro fan you could add another herb you like or just plain parsley even)
  • 1/2 cup dried cranberries (Look in the bulk health food section of your store for better prices)
  • 6oz edamame, frozen shelled, microwave for 2-3 minutes
  • 1/2 red bell pepper, chopped finely
  • 1/2 cup pecans, chopped finely (Use any nut you have on hand, I had pecans)
  • 1 Small garlic clove, grated
  • 1/2 Small jalapeno pepper, chopped finely (add more or less depending on how spicy you like things)
  • 1/3 cup red onion, chopped finely
  • 3 tablespoons olive oil
  • 1 zest of 1 lime
  • 2 juice of limes
  • salt and pepper to taste


Bring water and salt to a boil and add quinoa. Reduce heat, cover, and simmer for 12-15 minutes until liquid is absorbed. Remove from heat and fluff with fork. Add to large bowl to cool.

After quinoa has cooled, add the rest of the ingredients and combine well. Chill for at least 2 hours, stirring occasionally.

This will keep in the fridge for several days. It is perfect for lunches.

Edamame Quinoa Salad