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Fresh Quinoa Salad Recipe Easy Roasted Edamame Pomegranate Drizzle

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A nourishing and light quinoa salad featuring roasted edamame and a tangy pomegranate drizzle, perfect for early autumn meals or anytime you crave a fresh, wholesome dish.

Ingredients

Scale
  • 1 cup (170g) quinoa, rinsed and drained
  • 1 ½ cups (225g) shelled edamame, fresh or frozen
  • ½ cup (90g) pomegranate seeds, fresh or frozen
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon honey or maple syrup (optional)
  • A small handful fresh mint leaves, roughly chopped
  • ½ teaspoon salt, plus more to taste
  • Freshly ground black pepper, to taste
  • ½ teaspoon garlic powder (optional)

Instructions

  1. Rinse 1 cup (170g) quinoa under cold water using a fine mesh strainer to remove bitterness. Transfer to a medium saucepan with 2 cups (480ml) water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until water is absorbed and quinoa is tender. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
  2. Preheat oven to 400°F (200°C). Toss 1 ½ cups (225g) shelled edamame with 1 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon garlic powder, and freshly ground black pepper to taste. Spread evenly on a parchment-lined baking sheet. Roast for 15-20 minutes, shaking the pan halfway through, until slightly crisp outside but tender inside.
  3. In a small bowl, whisk together 2 tablespoons freshly squeezed lemon juice, 1 tablespoon pomegranate juice (optional), 1 teaspoon honey or maple syrup, and 1 tablespoon olive oil. Adjust sweetness or acidity to taste.
  4. In a large mixing bowl, combine fluffed quinoa and roasted edamame. Toss gently with ½ cup pomegranate seeds and chopped mint leaves. Drizzle the pomegranate dressing over the salad and toss again to coat evenly.
  5. Taste and season with additional salt and pepper if needed. Let the salad rest for 10 minutes at room temperature to meld flavors, or chill for 30 minutes if preferred cold.

Notes

Roasting edamame adds a nutty flavor and crisp texture. Rinse quinoa well to remove bitterness. Toss salad gently to avoid crushing pomegranate seeds. Cook quinoa and roast edamame ahead for meal prep convenience. Add pomegranate seeds just before serving to maintain crunch.

Nutrition

Keywords: quinoa salad, roasted edamame, pomegranate drizzle, healthy salad, gluten-free, vegan option, easy salad recipe, autumn salad

Find it online: https://ovenmila.com/fresh-quinoa-salad-recipe-easy-roasted-edamame-pomegranate-drizzle/