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Gluten-Free Quick & Easy Edamame and Quinoa Salad with Sesame Dressing

Name: Gluten-Free Quick & Easy Edamame and Quinoa Salad with Sesame Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian-inspired
Ingredients: 1 cup quinoa, rinsed well; 2 cups water; 1 1/2 cups shelled edamame (fresh or frozen); 1 cup shredded red cabbage; 1 medium carrot, julienned or shredded; 1/2 cup chopped cucumber; 3 green onions, thinly sliced; 2 tablespoons toasted sesame seeds; 1/4 cup chopped fresh cilantro (optional); 3 tablespoons gluten-free tamari or soy sauce alternative; 1 1/2 tablespoons toasted sesame oil; 2 tablespoons rice vinegar; 1 tablespoon maple syrup or agave nectar; 1 teaspoon freshly grated ginger; 1 clove garlic, minced; 1/2 teaspoon chili flakes (optional, adjust to taste)

By Freeflourish Editorial TeamPublished Apr 29, 2026 | Updated Jul 7, 2026

Asian-inspired 25 mins glutenfreedairyfreeeasyfamilyfriendlyquickrecipesmealprep30minutesorlessbudgetfriendlymaincoursesidedish

Gluten-Free Quick & Easy Edamame and Quinoa Salad with Sesame Dressing with measured ingredients, 25-minute timing, 4-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 10 min

Cook 15 min

Total 25 min

Servings 4

Difficulty easy

Cuisine Asian-inspired

Ingredients

Servings 4

1 cup quinoa, rinsed well
2 cups water
1 1/2 cups shelled edamame (fresh or frozen)
1 cup shredded red cabbage
1 medium carrot, julienned or shredded
1/2 cup chopped cucumber
3 green onions, thinly sliced
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh cilantro (optional)
3 tablespoons gluten-free tamari or soy sauce alternative
1 1/2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon maple syrup or agave nectar
1 teaspoon freshly grated ginger
1 clove garlic, minced
1/2 teaspoon chili flakes (optional, adjust to taste)

FreeFlourish Gluten-Free Quick & Easy Vegan Edamame and Quinoa Salad with Sesame Dressing ingredients

Instructions

Cook the quinoa: In a medium saucepan, combine rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes or until all water is absorbed and quinoa is fluffy. Remove from heat and let it rest covered for 5 minutes, then fluff with a fork.
Cook edamame: While quinoa cooks, steam or boil edamame according to package instructions if frozen. Drain and cool slightly.
Prepare the dressing: In a small bowl, whisk together gluten-free tamari, toasted sesame oil, rice vinegar, maple syrup, grated ginger, minced garlic, and chili flakes until well combined.
In a large mixing bowl, combine cooked quinoa, edamame, shredded cabbage, carrot, cucumber, and green onions.
Pour the sesame dressing over the salad and toss thoroughly to coat all ingredients evenly.
Sprinkle toasted sesame seeds and chopped cilantro over the top and gently mix.
Taste and adjust seasoning if needed, adding more tamari or vinegar to preference.
Serve immediately or refrigerate for up to 3 days as a delicious meal prep option.