This Red Quinoa, Black Bean, Jicama and Edamame Salad is loaded with plant proteins and nutrients and is naturally vegan and gluten-free. It’s an easy weeknight meal that can also be made in advance.
This delicious Southwestern inspired salad is so easy to put together and you can make a bunch so you have a few days worth of lunches ready to go (which, is a necessity in our family).
Edamame Salad Ingredients
This salad has red quinoa, edamame, jicama and black beans tossed together with a slightly spicy but very delicious lime vinaigrette dressing. And the awesome part? If you aren’t a fan of some of those ingredients, you can sub in whatever you want and make it your own! This salad is adaptable!
How to Make Edamame Salad
- To make, simply cook the quinoa according to package instructions then place the cooked quinoa in the fridge for about 20 minutes.
- In a colander, rinse the black beans and edamame (I used frozen) thoroughly.
- Peel, then dice the jicama then combine all of the ingredients in a medium-sized bowl.
- In a small bowl add the oil, lime juice, cumin and chili powder and whisk together until emulsified.
- Drizzle the dressing over the quinoa salad and toss together.
This keeps incredibly well in the fridge for a few days and, is best served the day after! The easiest quinoa salad, perfect for your workweek lunches!
Red Quinoa, Black Bean, Jicama and Edamame Salad
This Red Quinoa, Black Bean, Jicama and Edamame Salad is loaded with plant proteins and nutrients and is naturally vegan and gluten-free.
Ingredients
Salad
- 1 cup red quinoa (or white), cooked
- 1 cup shelled edamame (I used frozen)
- 15 oz can black beans, rinsed, drained
- 1/2 cup jicama, diced
Lime Vinaigrette Dressing
- 1/4 cup olive oil
- 3 1/2 tbs fresh lime juice
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp kosher salt
Instructions
- Cook the quinoa according to package instructions (about 15-20 mins). Allow the quinoa to cool then place in the fridge to chill.
- Meanwhile, rinse the edamame and black beans and set aside.
- Peel and dice the jicama. Optionally, drizzle some lime juice and sprinkle some salt on the jicama about 5 minutes prior to combining with the other ingredients, this helps give it brightness and lots of flavor.
- In a small bowl combine the ingredients for the vinaigrette and whisk until emulsified.
- Once the quinoa is cool, combine with the above ingredients and toss well.
Notes
1/3 cup dry quinoa will yield about 1 cup cooked.
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