How do I know when the quinoa is perfectly cooked for this salad?

The quinoa is ready when it's tender and you can see small spirals on the surface, indicating it has absorbed the water.

Can I adjust the spiciness of the radish in this salad?

The recipe uses thinly sliced radishes, which provide a mild peppery crunch. For less intensity, you can soak them in ice water for a few minutes before adding.

What gives the vinaigrette its distinct flavor?

The vinaigrette gets its bright, zesty flavor from fresh lemon zest and juice, minced garlic, and a generous amount of chopped mint, balanced with red or white wine vinegar.

Is this quinoa salad best served warm or chilled?

This Quinoa Edamame Salad can be served either chilled or at room temperature, as specified in the final step of the recipe.

How should I store leftover Quinoa Edamame Salad?

Store any leftover salad in an airtight container in the refrigerator. It's best consumed within 2-3 days to maintain the freshness of the vegetables and vinaigrette.

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Quinoa Edamame Salad With Radish
[Vegan]

LL By: Lisa Lotts

Author Bio

Lisa is a South Florida-based food blogger who derives inspiration from a diverse family food background,... Read More

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A vibrant Quinoa Edamame Salad with thinly sliced radishes, green scallions, and fresh parsley, tossed in a lemon-mint vinaigrette, served in a white bowl.

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Quinoa Edamame Salad With Radish [Vegan]

This dish is perfect for the Spring and Summer. Aside from being uber-healthy with protein-packed quinoa and calcium-rich edamame this salad also gets a punch of flavor from paper-thin, peppery radishes and a tangy, bright lemon-mint vinaigrette. It’s ideal for the warmer weather and takes no time to make,... Read More

Ingredients You Need for Quinoa Edamame Salad With Radish [Vegan]

For the Salad:

1 cup quinoa
2 cups water
1 cup edamame
1/2 cup thinly sliced radishes
4 scallions, thinly sliced
1/3 cup chopped parsley
2 tablespoons chopped mint
1/4 cup red onion, thinly sliced

For the Vinaigrette:

Zest and juice from 1 lemon
1 large garlic clove, minced
1 tablespoon red or white wine vinegar
1/4 cup olive oil
2 tablespoons chopped mint
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

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How to Prepare Quinoa Edamame Salad With Radish [Vegan]

Place the quinoa in a fine mesh strainer and rinse under running tap water. Transfer quinoa to a saucepan and add 2 cups water. Bring to a boil, cover and reduce heat to a simmer. Cook for 15 minutes or until quinoa is tender and spirals are visual on the surface. Remove from heat and let sit uncovered, until quinoa is at room temperature.
Meanwhile, prepare the vegetables, slicing the onions, scallions, radish, parsley, and mint and transferring them to a large bowl.
In a small bowl, add all the ingredients for the vinaigrette and stir to combine.
When quinoa is cool, fluff the quinoa with a fork and add it to the vegetables. Add the vinaigrette and toss to combine. Serve chilled or at room temperature.