Quinoa Edamame Salad with Miso Dressing – Healthy Vegan Lunch Recipe Ready in 20 Minutes

A 20-minute vegan, high-protein lunch that actually keeps you full.

As a busybody at the lunchtime, you think of something light, but not the kind that leaves me starving an hour later. This quinoa edamame salad with miso dressing is the best lunch for you. 

The best part of the recipe, quinoa edamame salad, is that it’s vegan, full of plant protein, and on the table in under 20 minutes.  I like it for workdays because it actually keeps me full without needing a snack drawer raid. If you are a working person who needs to prepare meals for the week or a quick, balanced lunch for the office, this bowl is the game-changer. 

Here’s the kicker—every bite hits different. Soft quinoa, chewy edamame, crisp veggies, and a creamy Japanese-inspired miso dressing that ties it all together. You get the perfect mix of carbs, protein, and healthy fats in every bite.

As a busy home cook, I’m always chasing meals that are easy, nourishing, and don’t feel like “diet food.” This quinoa edamame salad is one of those recipes that keeps you coming back again and again.

Get full information for the Nutritional benefits of Quinoa and the Healthy benefits of Edamame in your diet.

Why You’ll Love Quinoa Edamame Salad

• Done in 20 minutes – no complicated steps or long cooking times.
  
• Packs easily — perfect for vegan meal prep & work lunchboxes and still tastes fresh on day
  
• Diet healthy  —  thanks to quinoa and edamame, it’s high-protein, gluten-free, nutrient-dense, and filling without feeling heavy.
  
• Miso dressing gives a fresh, crunchy texture, and every bite is satisfying.
  
• Kid-friendly & customizable – swap veggies or adjust flavors to your taste.

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Ingredients You’ll Need

Salad Base

• 1 cup cooked quinoa (about ½ cup uncooked) of any color(white, red) it works.
• 1 cup Shelled edamame, frozen or fresh, quick to prepare.
• 1 small cucumber, diced
• 1 medium carrot, shredded
• ½ red bell pepper, chopped
• 2 tbsp green onions, sliced
• Sesame seeds ( for Garnish)

Miso Dressing

• 1 tbsp white miso paste – mild and slightly sweet, perfect for dressings.
  
• 1 tbsp rice vinegar – for acidity.
  
• 1 tbsp soy sauce (or tamari for gluten-free) – adds umami depth.
  
• 1 tsp sesame oil – nutty aroma.
  
• 1 tsp maple syrup or honey – balances the saltiness.
  
• Grated ginger + garlic – for zing and warmth.
  
• 2–3 tbsp warm water (to thin)

Step-by-Step Instructions

Step 1 – Cook the Quinoa

Rinse 1 cup of quinoa under cold water to remove bitterness. Add it to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat and simmer for 15 minutes. Fluff with a fork and let it cool slightly.

Quinoa is not only a gluten-free grain but also considered a complete protein thanks to all nine essential amino acids. Learn more about the nutritional benefits of quinoa.

Step 2 – Prepare Edamame & Veggies

While quinoa cooks, blanch the edamame for 3–4 minutes in boiling water until bright green. Drain and cool. Finely chop the cucumber, shred the carrots and cabbage, and set aside.

Step 3 – Whisk the Creamy Miso Dressing

In a small bowl, whisk together miso paste, rice vinegar, soy sauce, sesame oil, maple syrup, grated ginger, and garlic. Adjust to taste: add more vinegar for tang, or maple syrup for sweetness. The goal is balance—salty, umami, sweet, and tangy.

Step 4 – Toss & Serve

Combine quinoa, edamame, and chopped veggies in a large mixing bowl. Pour the miso dressing over and toss well. For the freshest texture, add dressing just before serving.

Variations & Add-Ons

• Avocado – adds creamy richness.
  
• Grains swap – use brown rice, millet, or farro instead of quinoa.
  
• Protein boost – tofu, tempeh, or chickpeas keep it vegan; grilled chicken works for non-vegans.
  
• Spice lovers – drizzle with sriracha, chili oil, or sprinkle red pepper flakes.

Best quinoa edamame salad, protein-packed lunch bowl

Storage & Meal Prep Tips

• Make extra quinoa ahead. Store in airtight containers in the fridge for up to 4 days. This will save time for the week.
  
• Keep dressing in a separate jar if prepping ahead, then toss right before eating for crisp textures.
  
• Works perfectly in office lunchboxes, mason jar salads, or meal-prep containers.
  
• Switch veggies: try snap peas, corn, or shredded cabbage.
  
• Store in the fridge up to 3 days. Dressing stays good in a jar for a week.

Quinoa Edamame Salad Nutrition Facts

Serving Suggestions

• Pair with a warm miso soup for a Japanese-inspired lunch combo.
  
• Serve alongside roasted sweet potatoes or grilled vegetables for extra fiber.
  
• Add to a bento box with seaweed snacks and fresh fruit for a complete meal.

FAQs

Conclusion

This quinoa & edamame lunch salad with miso dressing has quickly become my weekday lunch hero. It’s simple, wholesome, and packs so much flavor that you’ll forget it’s a “healthy” meal.

Try it once, and I bet it’ll earn a permanent spot in your meal-prep rotation.

If you make this recipe, share your version in the comments or tag me on Instagram — @thenextpulse25 — I’d love to see how you put your spin on it!

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