Save to Pinterest The first time I made this salad was during a summer when my air conditioner broke and I refused to turn on the oven. Standing in my sweltering kitchen, I threw together whatever fresh vegetables I had from the farmers market with a batch of quinoa I'd cooked earlier that morning. The combination was so bright and refreshing that I ended up eating it for lunch three days straight.
I brought this to a friends lake house weekend last summer and watched people hover around the serving bowl like it was the only food there. Someone asked for the recipe before they even finished their first bite which is always the kind of reaction that makes me feel like I've stumbled onto something worth keeping.
Ingredients
- Quinoa: Rinse it thoroughly under cold water until the water runs clear this removes the bitter coating that can ruin an otherwise perfect salad
- Edamame: Fresh edamame has the best texture but frozen works perfectly fine just dont overcook them or theyll get mushy
- Cherry tomatoes: Look for ones that feel heavy for their size and store them at room temperature not in the refrigerator
- Red bell pepper: The sweetness balances beautifully with the sharp red onion so dice both into small uniform pieces
- Fresh herbs: The mint is not optional here it adds a bright aromatic quality that makes the whole salad taste alive and fresh
- Lemon juice: Room temperature lemons yield more juice and roll them firmly on your counter before cutting to maximize every drop
Instructions
- Cook the quinoa perfectly:
- Rinse the quinoa until the water runs clear then combine it with water in a saucepan and bring to a rolling boil before covering and reducing to the gentlest simmer possible.
- Prep the edamame:
- Boil the edamame for just 3 to 4 minutes until tender but still holding their shape then drain immediately and spread them on a plate to cool quickly.
- Chop your vegetables:
- Cut everything into small bite sized pieces so each forkful gets a little bit of everything without needing a knife at the table.
- Whisk the dressing:
- Combine all the dressing ingredients in a small jar and shake vigorously until emulsified or whisk in a bowl until the mixture thickens slightly.
- Bring it together:
- Pour about three quarters of the dressing over the salad first toss gently then taste and add more only if needed you can always add more but you cant take it back.
Save to Pinterest This recipe has become my go to contribution for potlucks because it travels well unlike delicate greens that wilt and it seems to please everyone regardless of their dietary preferences. Something about the combination of textures and bright flavors makes people feel good about eating it.
Make It Your Own
The beauty of this salad is how forgiving it is to substitutions based on what you have available or what looks good at the market. I've swapped in diced avocado when tomatoes were out of season and added crumbled feta for a creamy salty contrast that worked surprisingly well.
Storage and Meal Prep
This keeps beautifully in the refrigerator for up to four days though the herbs will start to look a bit tired after day three. I recommend storing any extra dressing separately and tossing it in just before serving to maintain that freshly made vibrancy.
Serving Suggestions
This works as a light standalone lunch but also pairs beautifully with grilled fish or chicken for a more substantial dinner. The bright citrus flavors can cut through rich main dishes making it an excellent side for summer barbecues or dinner parties.
- Serve it in a wide shallow bowl rather than a deep one to showcase all the beautiful colors
- A handful of arugula stirred in right before serving adds a peppery fresh dimension
- Top with toasted pumpkin seeds for an extra layer of texture and visual appeal
Save to Pinterest Hope this bright salad finds its way into your regular rotation and brings as much joy to your table as it has to mine.
Recipe FAQs
- → Can I make this ahead?
Yes, this tastes even better after chilling for a few hours. The flavors meld together beautifully. Store in an airtight container for up to 4 days.
- → What can I substitute for edamame?
Try shelled fava beans, chickpeas, or green peas. Each brings a slightly different texture and flavor while maintaining the protein content.
- → Is this served warm or cold?
Enjoy it either way. Chilled makes a refreshing lunch, while room temperature highlights the fresh herbs and citrus notes beautifully.
- → How do I store leftovers?
Keep refrigerated in an airtight container. The vegetables stay crisp for 3-4 days. Toss gently before serving to redistribute the dressing.
- → Can I add protein?
Grilled chicken, baked tofu, or shrimp work wonderfully. The citrus dressing complements most proteins without overpowering them.
- → What other herbs work here?
Basil, cilantro, or dill add unique twists. Stick with fresh herbs—dried won't provide the same vibrant flavor punch.