Edamame + Quinoa Salad

The Cooking Doc®
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Course Side Dish
Servings 4
Calories 222.72 kcal


  • For the dressing: makes ½ cup:
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon sesame oil
  • 1 tablespoon reduced sodium soy sauce
  • Freshly ground black pepper
  • ¼ tsp salt
  • For the salad:
  • 3 cups cooked quinoa from one cup dry
  • 1 tablespoon ground flax seed
  • Grated zest of 1 lemon
  • 1 cup baby spinach or kale roughly chopped
  • 1 Persian cucumber ¼ inch dice
  • 1 cup shelled edamame cooked and cooled
  • 2 tablespoons chopped scallions
  • 1 avocado halved, pitted, peeled and sliced
  • 1/2 cup toasted pepitas green pumpkin seeds


  • Whisk together all dressing ingredients in a small bowl.
  • Put cooked quinoa in a large bowl. Add dressing, flax seed and lemon zest and stir to combine.
  • Add greens, cucumber, edamame and scallions to the quinoa and toss to combine. Adjust salt to taste.
  • Spoon the quinoa mixture onto a plate and scatter toasted pepitas over the top.


For a lower potassium modification,, use kale instead of spinach, substitute sugar snap peas for edamame and omit avocado. Dish will still be medium potassium, not low potassium.


Serving: 1.875CupsCalories: 222.72kcalCarbohydrates: 16.87gProtein: 11.45gFat: 12.48gSaturated Fat: 2.24gSodium: 306.09mgPotassium: 342.77mgSugar: 1.51gCalcium: 48.98mgMagnesium: 57.56mgPhosphorus: 114.84mg
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