Curried Quinoa and Edamame Salad (Vegan and Gluten-Free)

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Curried Quinoa and Edamame Salad

I posted a curried quinoa risotto recipe a while ago. This time I made a curried quinoa salad. As you can see, I really love curry. This salad, however, doesn’t have an intense curry flavor, so even if you are not a big fun of curry, I think you will like it.

I served this dish at an event where I gave a talk on health and nutrition, and this salad was well received. I was surprised that while quinoa is increasingly becoming popular among health-conscious people, there are still many people who have no idea what quinoa is or have never eaten it. It was a good opportunity to introduce this wonderful protein-rich, low-GI grain.


1 cup quinoa
2 cups water
1 large carrot, quartered and sliced
1 tsp curry powder
3/4 cup frozen shelled edamame
2 stalks celery, sliced
1/2 cup raisins
1/2 cup green onions, sliced
4 TbspĀ  extra-virgin olive oil
1 lime, juiced
1 tsp salt
Pepper to taste


  1. In a medium sauce pan, place quinoa and water and bring to a boil.
  2. Reduce heat, add carrots and curry powder and cover.
  3. After 5 minutes, add edamame and cook until all the water is absorbed for about another 10 minutes.
  4. Transfer the cooked quinoa to a large bowl and add celery, raisins, and green onions.
  5. In a small bowl, mix olive oil, lime juice, salt and pepper.
  6. Pour over the quinoa and mix well. Adjust the taste with salt and pepper. Let it cool on the counter.
  7. Infuse love and refrigerate for several hours or overnight.

Servings: 6