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Charred Corn and Edamame Quinoa Salad with Scallion Ranch is the ultimate high protein, fiber-filled meal that also happens to be vegan and gluten free. Nourishing, filling, and perfect for both weekday lunches or entertaining.
Table of Contents
Why You’ll Love this Edamame Quinoa Salad
- Rich in plant protein and fiber. The combination of quinoa and edamame give the salad extra staying power. Healthy fats like avocado and pistachios will also help keep you energized for hours.
- Bold smoky, fresh flavor. Charred corn and scallions add a subtle smokiness that pairs perfectly with fresh jalapeño and cilantro.
- Perfect for meal prep. Nothing in this salad will go soggy as it sits, making this salad an excellent contender for make-ahead lunches.
- Naturally vegan and gluten free. No substitutions necessary here! This edamame quinoa salad is completely plant-based while still tasting rich, creamy, and satisfying.
It’s no secret one of my love languages is loaded quinoa salads. Whether it’s a Crispy Quinoa Salad, Broccoli Quinoa Salad, or Mango Quinoa Salad, you can guarantee it’s a regular in my lunch rotation.
This Edamame Quinoa Salad, however, offers a bold, fresh twist. Instead of a standard vinaigrette, the charred scallion ranch dressing makes this one feel bold, creamy, and memorable.
It’s also loaded with texture from the creamy avocado, crunchy nuts, tender quinoa, and crisp-tender corn. Every bite feels exciting!
This salad is also super easy to customize by adding extra veggies, swapping out the herbs, increasing the heat, or bulking it up with an additional protein source.
For more fabulous quinoa recipes, check out my Quinoa Power Bowls or Quinoa Stuffed Zucchini next.
The Ingredients
- Quinoa: The hearty base of the salad that adds plant protein, fiber, a fluffy texture to soak up the dressing.
- Edamame: Use fresh or frozen shelled edamame to add extra protein and texture. Alternatively, you can use canned chickpeas.
- Corn: Fresh corn gets lightly charred for smoky sweetness and a little crunch.
- Spices: Cumin, garlic powder, and onion powder add extra bold flavor to the salad.
- Cilantro: Brings freshness and earthy brightness that balances the smoky dressing. If you’re not a cilantro fan, use fresh basil instead.
- Avocado: Adds creaminess and richness to both the salad AND the dressing. (Avocado is what helps give the dressing its creamy, rich consistency while remaining dairy-free.)
- Nuts or seeds: Either pistachios or pepitas (pumpkin seeds) will add richness and crunch. Use pistachios to keep the salad nut-free.
- Jalapeño: Adds a subtle kick of heat and freshness. I suggest removing the seeds and ribs for milder spice.
- Scallions: The star of the dressing! Charring the scallions gives the ranch a smoky, savory flavor that makes the whole salad feel elevated.
- Plant milk: Unsweetened soy or cashew milk keeps the dressing creamy and dairy-free. I suggest using soy for extra protein and fiber.
- Dill: Fresh or dried dill gives the dressing classic ranch flavor.
- Miso Paste: Adds savory depth and umami to the dressing while helping replace the richness you normally get from dairy.
- Lemon juice + vinegar: Adds necessary acidity to the dressing to brighten and lift the flavors.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Cook quinoa
Heat a saucepan over medium-high heat and add quinoa. Toast quinoa for 1 to 2 minutes until fragrant. Add water and salt and bring to a boil. Cover, reduce heat to low, and cook until the quinoa is tender and translucent, about 15 minutes.
Stir in edamame, cover, and let rest off heat for 10 minutes. Fluff with a fork.
Step 2: Char scallions
Heat 1 Tbsp. olive oil in a large skillet over medium-high. Add scallions to the pan and weigh them down using a grill press or smaller pot to increase surface contact. Cook for 4 to 5 minutes, tossing halfway through, until nicely charred. Transfer to a cutting board to slightly cool.
Step 3: Cook corn
Add remaining 1 Tbsp. olive oil to pan, along with corn. Season with ground cumin, salt, and black pepper, and cook until nicely caramelized, about 5 to 6 minutes. Transfer to a large mixing bowl.
Step 4: Blend dressing
Combine scallions with remaining dressing ingredients in a countertop blender and blend until smooth. Alternatively, use an immersion blender.
Step 5: Assemble salad
To the bowl with corn, add quinoa and edamame mixture, avocado, cilantro, pistachios (or pepitas), and jalapeño.
Step 6: Add dressing and toss to combine. Serve edamame quinoa salad at room temperature.
Recipe Variations
- Add extra spice. Add serrano peppers instead of jalapeño, or serve the salad with a drizzle of your favorite hot sauce.
- Swap the herbs. Not a fan of cilantro? Try fresh basil or a mix of soft herbs with chives and mint for a slightly different flavor profile.
- Use a different grain. Swap the quinoa for farro, brown rice, couscous, or orzo.
- Add extra veggies. Add extra oomph and nutrients by adding sliced cherry tomatoes, chopped cucumbers, shredded cabbage, or thinly sliced radishes.
- Bulk it up with extra protein. Add crispy tofu or tempeh to make it extra filling. If not making the salad vegan, top it with grilled shrimp or chicken, or roasted salmon,
Storage Tips
- Store: Refrigerate leftover edamame quinoa salad in an airtight container for up to 4 days. You can store the salad fully-dressed or with the dressing on the side.
- For the best texture, store avocado separately and wait to add it until just before serving.
- The dressing may thicken in the fridge, simply stir in a splash of plant milk or lemon juice just before serving to loosen up.
- This salad tastes delicious straight from the fridge, but the flavors become even more vibrant if you let it sit at room temperature for 15 to 20 minutes before serving.
Meal Prep Tip
If prepping ahead, layer the edamame and quinoa mixture on the bottom with the more delicate ingredients like avocado, herbs, and nuts on top to keep everything fresher longer.
More Recipes Featuring Edamame
Cucumber Edamame Salad
Edamame Hummus with Sumac-Grilled Pineapple
20 Minute Chopped Asian Salad with Orange-Sesame Miso Dressing
Asparagus and Crispy Quinoa Salad
If you try this Corn and Edamame Quinoa Salad, snap a photo and tag #dishingouthealth so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Charred Corn and Edamame Quinoa Salad with Scallion Ranch
Equipment
- Medium Saucepan with Lid
- Large skillet
- Blender or immersion blender
Ingredients
Corn and Edamame Quinoa Salad
- 1 cup dry quinoa, rinsed
- 1 1/2 cups frozen shelled edamame no need to thaw
- 1 Tbsp. extra-virgin olive oil
- 2 large ears fresh corn, shucked and kernels removed
- 1 tsp. kosher salt, divided
- 3/4 tsp. ground cumin
- 1/4 tsp. cracked black pepper
- 1 large ripe avocado, divided (a portion of this is used in the dressing)
- 1/2 cup coarsely chopped fresh cilantro
- 1/3 cup roasted pistachios, coarsely chopped (sub toasted pepitas)
- 1 fresh jalapeño, seeds and ribs removed, diced
Charred Scallion Ranch
- 1 Tbsp. extra-virgin olive oil (for cooking scallions)
- 3 scallions, root ends trimmed
- 3/4 cup unsweetened, unflavored plant milk of choice (I use soy)
- 1/4 large, ripe avocado (~3 to 4 Tbsp. Use remaining avocado in the salad)
- 2 Tbsp. finely chopped fresh dill (or 1 tsp. dried dill)
- 1 Tbsp. fresh lemon juice
- 2 tsp. white wine vinegar
- 1 tsp. white miso paste
- 1 tsp. granulated garlic (or garlic powder)
- 1/2 tsp. onion powder
- 1/2 tsp. each kosher salt and cracked black pepper
Instructions
- Boil quinoa. Heat a medium saucepan over medium-high heat and add quinoa. Toast quinoa for 1 to 2 minutes until fragrant. Add 2 cups of water and 1/2 tsp. salt and bring to a boil. Cover, reduce heat to low, and cook until the quinoa is tender and translucent, about 15 minutes.Stir in edamame, cover, and let rest off heat for 10 minutes.
- Char scallions and corn. Heat 1 Tbsp. olive oil in a large skillet over medium-high. Add scallions to the pan and weigh them down using a grill press or smaller pot to increase surface contact. Cook for 4 to 5 minutes, tossing halfway through, until nicely charred. Transfer to a cutting board to slightly cool.Reduce heat to medium and add another drizzle of olive oil (~1 Tbsp.) along with corn. Season with ground cumin, remaining 1/2 tsp. salt, and 1/4 tsp. black pepper, and cook until nicely caramelized, about 5 to 7 minutes. Transfer to a large mixing bowl.
- Blend dressing. Transfer cooled scallions to a countertop blender and add remaining dressing ingredients (plant milk, avocado, dill, lemon juice, vinegar, miso paste, granulated garlic, onion powder, salt, and black pepper); blend until smooth. Alternatively, use an immersion blender to blend.Note: if the dressing seems too thick, add an extra splash of plant milk or spritz of fresh lemon juice and blend again to desired consistency.
- Assemble salad. To the bowl with corn, add quinoa and edamame mixture, remaining avocado (cubed), cilantro, pistachios (or pepitas), and jalapeño. Add dressing and toss to combine. Serve at room temperature.
Notes
- Store: Refrigerate leftover salad in an airtight container for up to 4 days. You can store the salad fully-dressed or with the dressing on the side. For the best texture, store avocado separately and wait to add it until just before serving.
- The dressing may thicken in the fridge, simply stir in a splash of plant milk or lemon juice just before serving to loosen up.
- This salad tastes delicious straight from the fridge, but the flavors become more vibrant if you let it sit at room temperature for 15 to 20 minutes before serving.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
