Gluten Free/ Lunch & Dinner/ Recipes

Edamame Cranberry Quinoa Salad

eh vegan cranberry edamame quinoa salad

This is great to make for meal prep or for entertaining. You can double or half the quantities easily.

My personal preference is to top this with freshly made candied walnuts, with a hint of spice.

Edamame Cranberry Quinoa Salad

Print Recipe
Serves: 4 Cooking Time: 1 hour


  • — salad —
  • 2 cups dry quinoa
  • 4 cups water
  • 1/2 cup cranberries, dried
  • 1/2 cup edamame, shelled
  • 1/2 cup bell pepper, cubed
  • — dressing —
  • 2 tbsp olive oil
  • 1 tbsp orange juice
  • 1/2 lime (juice)
  • 1 clove garlic, minced
  • salt + pepper to taste
  • — toppings —
  • 1/2 cup walnuts, chopped roughly
  • 2 tbsp green onion, chopped



Bring quinoa and water to a boil. Reduce heat to low, cover and simmer 15 to 20 minutes. It should be tender, with most of the liquid absorbed. Fluff with a fork.


Chop your bell pepper into small cubes and measure out the cranberries and edamame. I use pre-shelled, frozen edamame.


Mince the garlic. In a small bowl, mix it with the other dressing ingredients.


In a bowl, mix the ingredients and the dressing so that the quinoa is evenly coated.


Top with chopped walnuts and green onion.


Spiced, candied walnuts are a great addition to this if you're looking for a little more flavour. Link to the recipe is in the text just below the photo at the top.

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