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Edamame Quinoa Salad | The Girl Who Ate Everything

Edamame Quinoa Salad

This Edamame Quinoa Salad is light and healthy, packed full of super foods. It's drizzled with a little lime and olive oil.

Course Salad
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 16 servings


  • 2 cups uncooked quinoa
  • 4 cups water
  • 1/2 teaspoon salt
  • 1 cup celery, sliced
  • 1 (15-oz ) can corn, drained
  • 1 (15-oz can ) garbanzo beans, rinsed and drained
  • 3/4 cup cilantro, finely minced
  • 1 heaping cup dried cranberries
  • 1 (12-oz package) edamame, cooked and shelled
  • 2 red bell peppers, diced
  • 1 cup sliced almonds (or any nut you like)
  • 3 Tablespoons olive oil (more or less to taste)
  • 5 Tablespoons lime juice (more or less to taste)
  • salt to taste


  1. Add the quinoa, water, and salt to a medium saucepan and bring to a boil. Once at a boil, turn the heat down to low and cover. Cook for 15-20 or until done. Transfer to a large bowl and fluff with a fork.
  2. Add remaining ingredients and toss to combine. Add salt to taste. I'm guilty of not putting enough salt on things and it makes all of the difference. Chill unto ready to serve.

Recipe Notes

Source: My friend Simone