Quinoa Salad with Edamame, Bok Choy & Lemon Soy Vinaigrette
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.
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.
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