With summer coming isn’t it nice to have an “easy button” to throw together last-minute salads? This Quinoa Edamame Salad 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!

Edamame vs. mukimame

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.

Mix this easy Quinoa Edamame Salad

ingredients in a bowl: quinoa, tomato, corn, edamame, and feta cheese

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 halves work too - it’s your choice).

Quinoa Edamame Salad mixed and ready to serve

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 Quinoa Edamame Salad goes with pretty much anything!

📖 Recipe

5 from 2 votes

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