Gochujang quinoa and edamame salad
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1
By Laurel Anderson
Gochujang quinoa and edamame salad
5 steps
Prep:30minCook:5min
Updated at: Sun, 09 Aug 2026 12:48:52 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
21
High
Nutrition per serving
Calories303.3 kcal (15%)
Total Fat7.8 g (11%)
Carbs46.2 g (18%)
Sugars10.6 g (12%)
Protein15.6 g (31%)
Sodium225.4 mg (11%)
Fiber10.4 g (37%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Salad
1 cupquinoa
uncooked
2 cupsshelled edamame
thawed
1apple
diced small
3scallions
thinly sliced, optional but great
1 bunchkale
stems removed, or 1/2 small red cabbage, shredded
For the dressing
Instructions
Step 1
Cook the quinoa: rinse well, cook in 2 cups lightly salted water, and let cool completely.
Step 2
Prep the mix-ins: thaw the edamame and pat dry. Dice the apple and toss with a little lemon juice. Shred the cabbage or kale. Slice the scallions if using. Toast the sesame seeds if using.
Step 3
Make the dressing: Whisk together lemon zest + juice, gochujang, soy sauce, rice vinegar, honey, and olive oil. Taste and adjust if needed. Add a splash of balsamic vinegar if desired.
Step 4
In a large bowl, toss quinoa, edamame, apple, scallions, and seeds/nuts. Pour the dressing over and mix thoroughly.
Step 5
Let it sit 20–30 minutes so the quinoa absorbs the dressing and the flavors settle.
Notes
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Bland
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Easy
Go-to
Makes leftovers
