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Japanese Inspired Quinoa Salad with Edamame
Japanese inspired quinoa salad with edamame 1


  • Dressing
  • Lemon juice, freshly squeezed 3 Tbsp.
  • Sesame oil, toasted 1 Tbsp.
  • Soy sauce or tamari, reduced sodium 1 Tbsp.
  • Black pepper, ground as needed
  • Salad
  • Quinoa, cooked 3 cups
  • Lemon, zested, grated 1 ea.
  • Kale, curly green or Tuscan, head 1 ea.
  • Persian cucumber, 1⁄4” dice 1 ea.
  • Edamame, shelled, cooked and cooled 1 cup
  • Scallions, sliced 2 Tbsp.
  • Salt as needed
  • Avocado, sliced or diced 1 ea.
  • Furikake, or toasted sesame seeds 1⁄2 cup
Japanese inspired quinoa salad with edamame



  1.  For the Dressing: Place all dressing ingredients in a small bowl and whisk together, then set aside. Alternatively,
    place into a small jar with a lid, and shake well to combine. Set aside.
  2. For the Salad: Put cooked quinoa in a large bowl. Add dressing and lemon zest and stir to combine.
  3. Strip kale from its center rib, then tear into bite-sized pieces or slice thinly. Use your hands to massage leaves
    until tender, darker green, and glossy, 30 to 60 seconds.
  4. Add massaged kale, cucumber, edamame, and scallions to the quinoa and stir or toss to combine. Taste and adjust
    salt to taste.
  5. Transfer salad to a serving platter, then lay the slices of avocado on top. Scatter with furikake or toasted sesame seeds.


Download the recipe here