Quinoa Edamame Salad


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


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

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

pin for quinoa edamame salad

Simple to make, and Quinoa Edamame Salad goes with pretty much anything!

Print Recipe
5 from 1 vote

Quinoa Edamame Salad

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


  • 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

Nutrition values are estimates only, using online calculators. Please verify using your own data.

Love quinoa? Try this Quinoa with Broccoli and Parmesan.


    4 thoughts on “Quinoa Edamame Salad

    1. 5 stars
      This is one of my go-to recipes for when I need to bring something to a cookout. It’s easy to assemble, transport and there’s usually no leftovers! Nice work, Sula!

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