Crisp bok choy and edamame add a fresh crunch to this tender quinoa salad. Tossed in a light lemon-soy vinaigrette, the versatile side pairs perfectly with salmon or chicken—or stands alone as a protein-rich meatless meal.

Crisp bok choy and edamame add fresh crunch to this tender quinoa salad. Tossed in a light lemon-soy vinaigrette, the versatile side pairs perfectly with salmon or chicken—or stands alone as a protein-rich meatless meal.

When dinnertime rolls around, it’s easy to fall into a rhythm of the familiar meals we know by heart and can always count on. For me, this varies by the season, but some of those recipes include Tuscan Lentil Soup, Salmon Bite Bowls, Aunt Peggy’s Chili, Roasted Veggie Pesto P asta, Chili Lime Chicken with Kale Caesar Salad, and Spanish-Style Chickpeas－feel free to share yours!

But it’s nice to mix things up too. Variety is the spice of life, as the old saying goes, right?

This Asian-inspired grain bowl brings something new to the table. While it might feel like a departure from your usual salad or side dish, it’s surprisingly simple to pull together and as versatile as it is fresh and flavorful.

Rice is a go-to grain for my family, but they really love this quinoa-based dish too, and it brings that welcome variety. Edamame and bok choy add crisp crunch to the tender quinoa, and the speedy lemon soy vinaigrette unite these ingredients with bold flavor.

Light yet filling at the same time, the salad is perfect served alongside chicken, salmon, shrimp, and beef－or on its own as a nourishing plant-based meal. Miso Salmon, which is incredibly quick and easy, is shown in the photos, and is a top pick in our house.

If bok choy isn’t a go-to veggie for you, think of it as a two-for-one deal. Its leaves are tender and lettuce-like while its stalks are crisp like celery. In the recipe, I specify baby bok choy because it’s tender, mild, and delicious raw, as compared its full grown counterpart, which is better suited to stir fries and braises. The baby variety is also easier to quickly chop into bite-size pieces.

On the baby bok choy subject, I often thinly slice it and use interchangeably with shredded Brussels sprouts, cabbage, and kale in various salad and slaw recipes on this site. Using a mixture of these greens is a great way to add an extra layer of interest－and if you have odds and ends leftover in your crisper drawer, they are always worth putting to use.

Rinsing the quinoa — Quinoa has a natural coating called saponin, which can leave a bitter flavor if not rinsed. (Some packages indicate the quinoa has been pre-rinsed, but based on experience of some lingering bitterness, I always rinse.) When cooking, check for doneness a few minutes early and allow for extra time as needed. Cooking time will vary based on what low heat is from one cooktop to another. You’ll know the quinoa is done when you see the little spiral and the grains are tender, not mushy or crunchy.

How to perfectly cook quinoa — Quinoa has a natural coating called saponin, which can leave a bitter flavor if not rinsed. (Some packages indicate the quinoa has been pre-rinsed, but based on experience of some lingering bitterness, I always rinse.) When cooking, check for doneness a few minutes early and allow for extra time as needed. Cooking time will vary based on what low heat is from one cooktop to another. You’ll know the quinoa is done when you see the little spiral and the grains are tender, not mushy or crunchy.

Baby boy choy can be used in slaws and salads, just like shredded cabbage, kale, and Brussels sprouts. — The quinoa cooks quickly, and then everything can be stirred together in short order. **Bonus:** Frozen edamame need not be cooked. Simply thawing is sufficient, and this can be expedited by running under water or stirring into the hot quinoa at the end of its cooking time.

Make restaurant-quality Miso Salmon at home with this easy recipe that features an irresistible glaze that quickly broils to caramelized perfection. — This versatile Asian-inspired dish holds its own as a nourishing, plant-based meal. It also pairs well with salmon, chicken, beef, and shrimp. **Miso Salmon**, shown above, is a favorite in our house－plus it’s quick, easy, and the flavors complement the salad beautifully.

I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛

Save

Quinoa Salad with Edamame, Bok Choy & Lemon Soy Vinaigrette

No ratings yet

Crisp bok choy and edamame add fresh crunch to this tender quinoa salad. Tossed in a quick lemon-soy vinaigrette, the versatile Asian-inspired side dish pairs perfectly with salmon or chicken. Loaded with fiber and plant-based protein, it will also stand on its own as a nourishing meatless meal.

Print Recipe Pin Recipe Save Recipe

Prep Time 5

Cook Time 15

Total Time 20

Yield servings

Ingredients

For the Lemon Soy Vinaigrette:

2 tablespoons (30ml) freshly squeezed lemon juice
2 tablespoons (30ml) soy sauce (use GF soy sauce or tamari as needed)
2 tablespoons (28ml) avocado or olive oil
1 teaspoon (5g) Dijon mustard

For the Salad:

¾ cup (141g) quinoa (white, red, or a blend)
1¼ cups (10oz) water
½ teaspoon kosher salt
1½ cups (7.5oz/212g) frozen, shelled edamame, thawed*
8 ounces baby bok choy, thinly sliced (2-3 small or about 4 cups)
Optional: freshly ground pepper and/or red pepper flakes; can also add crunchy toppings like nuts (pistachios, almonds, walnuts, and pumpkin seeds work well) or a salty cheese like feta

Instructions

For the vinaigrette: To a small bowl, add the lemon juice, soy sauce, oil, and Dijon. Whisk to combine. Set aside.
For the quinoa: In a fine mesh strainer or sieve, rinse the quinoa and drain very well. (Quinoa has a natural coating called saponin, which can leave a bitter flavor if not rinsed.)
In a medium saucepan, bring the water to a boil. Add the quinoa and salt, stir, and then cover the pot and reduce the heat to maintain a gentle simmer. Cook for 12-15 minutes, or until the water has been absorbed and you see the tiny white "tail" (germ) has popped open. It looks like a tiny spiral and indicates the quinoa is fluffy and tender, not crunchy or mushy. Stir in the edamame, put the lid back on, and let steam for 5 minutes.
Meanwhile, thinly slice the baby bok choy crosswise. After the quinoa has rested for 5 minutes, add the bok choy (you can do this in the pot if you have room; otherwise transfer to a large bowl) and drizzle with the vinaigrette. (I use most of it to start, but reserve about 2 tablespoons.) Toss and add additional vinaigrette to taste or save to “refresh” any leftovers. Taste and add a sprinkle of salt, pepper, and/or red pepper flakes as desired. Enjoy warm or at room temperature.

Notes

How to Store & Meal Prep: This salad holds up beautifully, making it an excellent candidate for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. Once dressed, the greens will soften slightly but the flavors will deepen over time. If you didn’t use all the vinaigrette, you may wish to drizzle it over the leftovers and even add a fresh handful of sliced bok choy if you have some left. Alternatively, a squeeze of lemon and/or a drizzle of soy sauce will also brighten the leftovers. Also, the salad tastes great warm too, so I sometimes gently warm the leftovers in the microwave. The bok choy won’t be as crisp as when first serving raw, but it’s still delicious!

*When shopping for a bag of frozen, shelled edamame it can be helpful to know that it’s also called mukimame. I’ve made this salad with anywhere from 1-2 cups of the edamame, so feel free to go heavy or light as preferred. Pro tip: Though most packages direct you to steam the edamame, you can simply thaw it and add directly to the salad. To expedite thawing, run water overtop and then drain well, or use the microwave.

Tried this recipe?Click here to rate and comment.