Save to Pinterest The first time I brought this salad to a potluck, my friend Sarah actually asked for the recipe before she'd even finished her first bite. I'd thrown it together on a humid July afternoon when my kitchen felt like an oven and cooking anything substantial seemed impossible. Now it's become my go-to for those days when I want something substantial but not heavy, when the thought of turning on the stove for more than twenty minutes makes me wilt.
Last summer, my neighbor Ana caught me chopping mint on my back porch and leaned over the fence to ask what I was making. She ended up staying for dinner, and we ate this salad barefoot on the porch steps while her kids chased fireflies in the yard. Something about the fresh herbs and bright citrus makes even a Tuesday night feel like a special occasion, and I love watching people's faces light up when they take that first bite.
Ingredients
- 1 cup quinoa, rinsed: Rinse until the water runs clear to remove any bitter coating that can make the finished taste unpleasant
- 2 cups water: Use filtered water if possible since it's the primary cooking liquid for the grains
- 1 cup shelled edamame: Frozen works perfectly here, just thaw them under cool water while the quinoa cooks
- 1 cup cherry tomatoes, halved: The smaller varieties tend to be sweeter and hold their shape better when tossed
- 1 red bell pepper, diced: Choose one that feels heavy for its size with smooth, unwrinkled skin
- 1/2 cucumber, diced: English or Persian cucumbers work best because they have thinner skins and fewer seeds
- 1/4 red onion, finely chopped: Soak the chopped onion in cold water for ten minutes to tame the raw bite
- 2 tablespoons fresh parsley, chopped: Flat leaf parsley has a cleaner flavor that won't compete with the mint
- 2 tablespoons fresh mint, chopped: Tear the leaves by hand instead of chopping to avoid bruising them
- 3 tablespoons olive oil: A fruity extra virgin olive oil adds depth that regular versions can't match
- 2 tablespoons lemon juice: Fresh is absolutely essential here, bottled won't give you that bright pop
- 1 tablespoon rice vinegar: White wine vinegar makes an acceptable substitute if that's what you have
- 1 teaspoon Dijon mustard: This acts as an emulsifier to keep your dressing from separating
- 1/2 teaspoon salt: Start with less if your edamame was salted during cooking
- 1/4 teaspoon black pepper: Freshly ground makes a noticeable difference in the final dish
Instructions
- Cook the quinoa:
- Combine the rinsed quinoa and water in a medium saucepan and bring to a boil over high heat. Once bubbling, reduce the heat to low, cover tightly, and let simmer gently for fifteen minutes until all the water has been absorbed and the grains have revealed their little white curls.
- Prepare the edamame:
- While the quinoa cooks, bring a small pot of water to a rolling boil and add the edamame. Cook for three to four minutes until tender, then drain well and spread on a plate to cool slightly.
- Combine the vegetables:
- In a large mixing bowl, add the cooled quinoa, cooked edamame, halved cherry tomatoes, diced red bell pepper, cucumber, red onion, parsley, and mint. Toss everything together gently to distribute the ingredients evenly.
- Make the dressing:
- Whisk together the olive oil, lemon juice, rice vinegar, Dijon mustard, salt, and pepper in a small bowl until the mixture thickens slightly and turns opaque. Keep whisking for about thirty seconds to ensure the oil and acid emulsify properly.
- Dress the salad:
- Pour the dressing over the salad and toss gently with a large spoon or your hands until every grain is coated. Taste and adjust the seasoning if needed, adding more salt or lemon juice to brighten the flavors.
- Serve and enjoy:
- The salad can be served immediately at room temperature or refrigerated for up to three days. The flavors actually meld beautifully overnight, making it excellent for meal prep.
Save to Pinterest This recipe saved me during a particularly chaotic week when my brother came to stay and we ate it for three consecutive days. By day three, he was already texting me about making it for his new girlfriend's first dinner at his place. There's something deeply satisfying about a dish that travels well from fridge to desk lunch to dinner table without losing its soul.
Making It Your Own
I've learned that the most memorable versions of this salad come from trusting your instincts rather than following the recipe blindly. Some days I double the mint because I found an especially fresh bunch at the farmers market, other times I skip the onion entirely when I'm not in the mood.
Storage And Meal Prep
The quinoa absorbs the dressing beautifully as it sits, so this actually improves overnight in the refrigerator. Store it in an airtight container and give it a good fluff with a fork before serving to redistribute any settled dressing.
Serving Suggestions
This salad has become my secret weapon for impromptu gatherings because it feels substantial enough to be a main course but light enough not to weigh anyone down. I love serving it alongside grilled fish or tucking it into wraps with hummus for next day lunches.
- Add crumbled feta or diced avocado for extra creaminess
- Swap the herbs for basil and cilantro for a completely different profile
- Sprinkle toasted almonds or sunflower seeds right before serving
Save to Pinterest There's a quiet joy in eating something that makes you feel as good as it tastes, like you've done something kind for yourself without any effort at all.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, this dish actually tastes better after chilling for a few hours. The flavors meld together beautifully. Store in an airtight container in the refrigerator for up to 4 days.
- → Is this salad gluten-free?
Naturally gluten-free, quinoa makes an excellent base. Just ensure your Dijon mustard and other condiments are certified gluten-free if you have celiac disease or severe sensitivity.
- → What protein can I add to make it more filling?
Grilled chicken, baked tofu, or shrimp work wonderfully. You could also add crumbled feta cheese for extra protein and creaminess, or keep it as-is for a complete plant-based protein source.
- → Can I substitute the edamame?
Shelled peas, chickpeas, or white beans make great alternatives. Each brings a slightly different texture and flavor profile while maintaining the protein content.
- → How do I prevent the quinoa from becoming mushy?
Rinse thoroughly before cooking to remove bitter coating. Let it cool completely before mixing with other ingredients, and avoid overcooking—15 minutes should be perfect for fluffy, separate grains.