Quinoa Edamame Salad


With summer coming isn’t it nice to have an “easy button” to throw together last-minute salads? This one is something I quite literally THREW TOGETHER, using .. whatever .. in my fridge and freezer. I liked it so much, I make it regularly. On purpose!

Both quinoa and edamame provide a protein punch. Corn gives hints of sweetness, and grape tomatoes provide a mild tang. I’ve also used cooked carrots and peas with success.  The possibilities are endless!

One note about edamame: when I find a package labeled edamame in the freezer section, it is a package of beans in the shell or pod with instructions to cook by microwave and then remove from the pods (Phooey! The pod is not edible) So I was delighted one day to discover “mukimame,” which is essentially shelled edamame. Cuts that shelling step, right?

As near as I can tell, the terms edamame and mukimame both refer to the same thing: immature soybeans (No, they aren’t clumsy or shy). When the beans are picked while still green, they are sweeter than soybeans picked later in the growing season. They taste delicious to me, with a pinch of salt to enhance the flavor.

To make this salad, I use already-cooked quinoa (aka leftovers), microwave the mukimame in a small bowl for two minutes (with just enough salted water to cover), then add the corn to the same bowl and microwave for an additional minute. Drain the water from this bowl. Cut up the tomatoes (I like thirds, but your choice).

Mix the ingredients in a bowl. Salt and pepper to taste. Serve immediately at room temperature or refrigerate to serve later.


Simple to make, and it goes with pretty much anything!

Quinoa Edamame Salad

A fast and easy protein-packed salad
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: Vegetarian
Servings: 4
Calories: 151kcal


  • 1 cup cooked quinoa
  • ¾ cup frozen corn
  • ¾ cup frozen edamame mukimame
  • ¾ cup grape tomatoes cut in thirds
  • ¼ cup crumbled feta cheese Mediterranean herb flavored
  • salt and pepper to taste


  • Place edamame in a small bowl, add enough water to just cover the beans. Add a little salt. Microwave for 2 minutes on high. Add the corn to the same bowl and microwave for another minute until the corn is warm.
  • Cut the grape tomatoes into thirds.
  • Mix all ingredients together in a bowl and serve.


Calories: 151kcal | Carbohydrates: 21g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 113mg | Potassium: 363mg | Fiber: 4g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 7.8mg | Calcium: 75mg | Iron: 1.7mg


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