Turmeric Quinoa and Edamame Salad (Meal Prep)

Name: Turmeric Quinoa and Edamame Salad (Meal Prep)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: ¾ cup dry quinoa; ½ tsp ground turmeric; ¼ tsp freshly cracked black pepper; 2.5 cups shelled edamame (thawed); ¼ small red cabbage (approx. 3 cups once shredded); ½ tsp lime juice; 1 red bell pepper (seeded and diced); 2 scallions (thinly sliced); ½ cup fresh mint (finely chopped); 3 tbsp cashews; ½ avocado (sliced); sea salt flakes (to taste); 3 tbsp almond butter; 3 tbsp lime juice; 2 tbsp fresh ginger; 2 tbsp tamari (reduced sodium preferred); 2 tbsp maple syrup; 2 tbsp water (more if you prefer a thinner consistency)

4 steps

Prep:20minCook:15min

Enjoy a nourishing, easy-to-make bowl packed with high-protein edamame, fresh veggies, and a delicious almond butter dressing. Perfect for a healthy lunch, this recipe is ideal for meal prep and is full of vibrant flavors.

Updated at: Sun, 27 Jul 2025 03:01:30 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories529.4 kcal (26%)

Total Fat22.7 g (32%)

Carbs63 g (24%)

Sugars17 g (19%)

Protein25.5 g (51%)

Sodium803.7 mg (40%)

Fiber14.1 g (50%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

¾ cupdry quinoa

½ tspground turmeric

¼ tspblack pepper

freshly cracked

2 ½ cupsshelled edamame

0.25red cabbage

3 Tbspcashews

0.5avocado

sliced

sea salt flakes

to taste

3 Tbspalmond butter

3 Tbsplime juice

2 Tbspfresh ginger

2 Tbsptamari

reduced sodium preferred

2 Tbspmaple syrup

2 Tbspwater

more if you prefer a thinner consistency

Instructions

Step 1

Prepare the quinoa: Rinse the dry quinoa thoroughly to remove any bitterness. Add the quinoa and 1.5 cups of water to a small pot, along with the turmeric, a pinch of salt, and the black pepper. Bring to a gentle boil, then reduce to low heat, cover, and cook for about 12 minutes, or until the water is fully absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving. Allow to cool before using.

Step 2

Prepare the cabbage: Shred the red cabbage using a vegetable peeler. I like to use a Y-shaped vegetable peeler. It makes it very easy! To clean, simply discard the outer layer of the cabbage, shred it, and rinse it under cold water.Mix the shredded cabbage with ½ tsp of lime juice, and massage with your hands until it turns bright pink.

Step 3

Prepare the Almond Butter Dressing: Blend the almond butter, lime juice, ginger, tamari, maple syrup, and water in a small blender until smooth. If you don’t have a blender, grate the ginger and whisk all the ingredients together in a bowl.

Step 4

Assemble: Prepare 3 containers and layer the ingredients in the following order for optimum freshness: sauce, edamame, quinoa, red bell pepper, cabbage, green onions, mint, and cashews. When ready to eat, give it a shake and top with avocado. Enjoy!

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