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Quinoa, edamame, shredded carrots and red cabbage, chopped green onion, and chopped peanuts mixed together in a white bowl with a black fork. Served with lime wedges.
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5 from 8 votes

Edamame Quinoa Salad Without Oil Recipe

Quick Edamame Quinoa Salad with Oil-Free Miso Ginger Dressing is protein-packed, and deliciously crunchy. Meal-prep for a packed lunch, or weeknight dinner. (Gluten-Free)
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main Course
Cuisine: Vegan
Servings: 3 people
Calories: 502kcal


For the dressing:

  • ½ cup rice vinegar
  • 3 tablespoons tahini
  • 1 ½ tablespoons tamari or soy sauce
  • 1 ½ tablespoons white miso
  • 3 teaspoons maple syrup
  • 1 tablespoon grated ginger
  • ¾ teaspoon garlic powder

For the salad:

  • 2 cups shredded carrots (about 3 medium)
  • 2 cups shredded red cabbage (about ½ small)
  • 1 ⅓ cups shelled edamame frozen, thawed
  • 2 cups cooked quinoa
  • ½ cup chopped green onion white and light green parts (about 3)
  • ¼ cup chopped roasted peanuts plus more for garnish
  • Salt to taste


  • Make the dressing: Mix the rice vinegar, tahini, tamari, miso, maple syrup, ginger, and garlic powder in a medium bowl until the miso is fully incorporated, with no chunks remaining.
  • Combine the ingredients: Transfer the carrots, red cabbage, edamame, quinoa, green onion, and peanuts to a large bowl. Add the desired amount of dressing and mix to combine. Add salt to taste. Serve chilled or at room temperature.



Quinoa: You will end up with 3 times as much cooked quinoa as cups dry. For this recipe, cook ⅔ cup dry quinoa in 1 ⅓ cups water. This will make 2 cups cooked. 
Edamame: You do not need to cook the edamame. Frozen shelled edamame comes blanched. For thawing, place them in a strainer and run them under warm water for about one minute, or until room temperature.
Shredded veggies: Use a food processor to chop the veggies. This saves a ton of time and gets them evenly chopped. Use the larger holes on the shredding disc for the cabbage and carrots.
For prepping ahead: Refrigerate the chopped veggies, chopped nuts, cooked quinoa, and dressing in four separate containers with lids. Thaw the edamame beforehand, but be sure to drain and dry them well before transferring them to the refrigerator. Mix the ingredients for serving.
Storage: Dress this salad to taste. Refrigerate any remaining dressing in an airtight container for up to 5 days. Use on all your favorite salads. Refrigerate the dressed salad for up to 4 days.


Calories: 502kcal | Carbohydrates: 61g | Protein: 23g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Sodium: 310mg | Potassium: 1220mg | Fiber: 14g | Sugar: 9g | Vitamin A: 15108IU | Vitamin C: 47mg | Calcium: 183mg | Iron: 6mg