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Let’s make Maria’s Quinoa + Edamame Salad with a homemade Greek-inspired Lemon Mango Dressing. Salads are the perfect dish for the warmer months—they are light and refreshing, healthy, delicious, and easy to prepare. Thanks to the quinoa and edamame, this gut-healthy salad is high in both protein and fiber. Edamame is a source of soy protein and is rich in fiber, antioxidants, and vitamin K. These are all things that help keep your heart, blood, and gut healthy. Quinoa is high in fiber, great for digestion, and is a fantastic gluten-free alternative to some other grains. Quinoa can be added to salads, bowls, stews, soups, and so much more.
Why you’ll love this protein-rich Edamame Salad
Versatile: You can swap out the beans, veggies, grains, or any of the ingredients to make this Edamame Salad your own.
Crowd Pleaser: Bring this salad to a BBQ or potluck and watch the crowd gobble it up.
Vegetarian: This Edamame Salad is vegetarian and vegan. Perfect for all dietary requirements and preferences.
Gut Healthy: This recipe has gut-healthy ingredients that help improve digestion and keep your bowel movements regular.
If you are looking to improve your gut health, eating a gut-healthy diet helps. Food can seriously change your gut health for the better (think fermented and fiber-rich foods!). However, it can be hard to always focus on gut-healthy foods, and often, people need additional support to complement a healthy diet. In addition to microbiome-friendly foods, Maria supports her gut with all-natural ION* Gut Support. This daily supplement strengthens the gut lining, improving healthy digestion, nutrient absorption, and overall gut function. It’s such an easy way to keep your gut in check and make the most out of your healthy meals.
Ready to make this yummy summer salad? Hint: Try this salad next time you’re in a pinch but not willing to compromise on flavor!
For the salad:
2 cups cooked quinoa (about 2/3 cup uncooked)
14 oz can cannellini beans, drained and rinsed
1 1/2 cup shelled edamame
1/2 cup chopped salted cashews
1 cup wonton crisps
1/3 cup chopped fresh basil
2 cups chopped spinach
2 cups diced cucumber
1 red pepper, diced
For the creamy mango dressing:
1/4 cup olive oil
1 mango, pitted and chopped
1 1/2 tsp salt
1/2 tsp pepper
1 large garlic clove
1 large basil leaf
Juice from one lemon
1 tbsp red wine vinegar
Instructions
- Cook the quinoa according to package directions and set aside.
- Make the dressing: add all of the ingredients to a high-speed blender and blend on high until combined and creamy. Add 1 tbsp water if needed to thin.
- Make the salad: To a large bowl, add the cooked quinoa, cannellini beans, edamame, cashews, wonton crisps, chopped spinach, green onion, chopped cucumber and red pepper. Drizzle the dressing over, toss it to combine, and enjoy. (serves 4)
Ingredient Notes
Meal Prep: Keep the wonton crisps on the side and add to the salad when ready to eat (if you mix them in the salad and store in the fridge they won't be crispy any longer).
Substitutions:
Quinoa: Swap the quinoa for your favorite grain, such as pearl barley, brown rice, or whatever you love.
Beans: You can swap the cannellini beans for any kind of beans, such as chickpeas or kidney beans.
Cashews: If you have a nut allergy, you can omit cashews or swap them for another kind of nut.
Maria Koutsogiannis | Calgary, AB
Maria’s fierce honesty and stripped-back approach to sharing her journey to self-love through overcoming an eating disorder has amassed a global following. By seeking a healthy relationship with food Maria has become an industry leader. Over the last 5 years as CEO of FoodByMaria, Maria has educated readers and inspired eaters to embrace vibrant, wholesome foods into their daily life. Her straightforward recipes are thoughtful, healthy and nourishing while satisfying all cravings for classic comfort food and sweet indulgences.
Learn More by visiting https://www.foodbymaria.com/ or follow Maria on Instagram at @FoodbyMaria
