You know that one recipe that accidentally becomes your go-to for every lunch, dinner, and healthy reset meal? This is that recipe. My Quinoa Edamame Broccoli Salad with Tahini Vinaigrette is loaded with veggies, plant-based protein, and bright citrusy flavor—and it packs the perfect creamy punch from a honey-tahini vinaigrette you’ll want to drink with a straw (I’m only slightly kidding). ✨🌿
Why You’ll Love This High Protein Salad
Whether you’re on a high-protein plant-based kick, looking to jazz up your lunch rotation, or just trying to use up that bag of edamame in your freezer, this salad checks all the boxes! ✨
- Packed with veggies: broccoli, cauliflower, Brussels sprouts (fiber packed)
- Plant-based protein from quinoa & edamame
- Dreamy, creamy tahini vinaigrette with a tangy-sweet balance
- Naturally gluten-free and dairy-free
- Keeps well—the best make-ahead meal
Another One of My Favorite Quinoa Salads!
Mediterranean Quinoa Salad with Lemon Chicken
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How to Make a Quinoa Edamame Broccoli Salad
Ingredients
- 1 Bags Edamame thawed
- 2 Cups Quinoa cooked
- 2 Cups Broccoli Florets
- 2 Cups Cauliflower Florets
- 2 Cups Brussel Sprouts chopped
- 1/2 Cup Cilantro chopped
- 5 Green Onions chopped
- 1/2 Cup Pepitas
Tahini Vinaigrette
- 1/2 Cup Tahini
- 1 Tablespoon Apple Cider Vinegar
- 1/4 Cup Honey
- 2 Lemons juiced
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Salt
Cook the Quinoa
Start by rinsing your quinoa in a fine mesh strainer under cold water. This step removes its natural coating, called saponin, which can make it taste bitter or soapy—no thanks. Add the rinsed quinoa to a saucepan with water using a 1:2 ratio (so, 1 cup quinoa to 2 cups water), sprinkle in a little salt, and bring it to a boil. Once it’s bubbling, reduce the heat to low, cover it, and let it simmer for around 15 minutes until all the water is absorbed. After that, remove it from the heat, keep the lid on, and let it steam for 5 more minutes. Fluff it with a fork and set it aside to cool—spreading it out on a baking sheet or large plate helps speed this up if you’re short on time.
Roast & Prep the Veggies and Herbs
While the quinoa is cooking, preheat your oven to 400°F. Add your broccoli and cauliflower florets to a large sheet pan, drizzle them with olive oil, and season with garlic powder, paprika, and a pinch of salt. Toss it all together with your hands (get in there!) and spread the veggies into a single layer so they roast evenly. Pop them in the oven for 20 to 25 minutes until they’re golden brown on the edges and fork-tender. While those roast, take a minute to prep your other greens—thinly slice the Brussels sprouts into shreds (or use a mandoline if you’re feeling fancy), then chop the cilantro and green onions. Set those aside for assembly.
Mix the Tahini Vinaigrette
In a medium mixing bowl, combine tahini, honey (or maple syrup), apple cider vinegar, lemon juice, garlic powder, and salt. Whisk everything together until smooth. If it feels a little thick—which it probably will—just add warm water a tablespoon at a time until it thins out into a silky, pourable consistency. You’re aiming for a texture that will coat your salad without being gloopy. Pro tip: if you’re feeling extra, throw it all in a blender for the creamiest vinaigrette ever.
Assemble the Salad
Once everything is prepped, grab a big salad bowl. Add the cooled quinoa, roasted broccoli and cauliflower, raw shaved Brussels sprouts, cilantro, green onions, and thawed edamame. Pour the tahini vinaigrette over the top and toss it all together until the salad is evenly coated and glossy with dressing. Sprinkle pepitas over the top for a crunchy, toasty finish. This is where it all comes together and starts looking (and smelling) like something you’ll want to eat all week. Enjoy!
Check out the recipe video on Instagram!
Salad Serving Ideas
- Main Course: Serve it cold or room temp with a drizzle of extra dressing and avocado slices.
- Lunch Bowls: Layer over greens with hummus and gluten free crackers on the side.
- Side Dish: Pairs beautifully with grilled salmon or lemony chicken.
Ingredient Swaps & Substitutions
This salad is super flexible, which is perfect for cleaning out the fridge or making it work for whatever dietary needs you’re juggling.
Quinoa: Swap with brown rice or lentils. Just note—if you go with farro or couscous, those aren’t gluten-free.
Edamame: Out of edamame? Chickpeas or green peas work great and still bring that plant-based protein punch.
Brussels Sprouts: Not a fan? Try shredded kale, chopped spinach, or arugula for a softer green with just as much color.
Tahini: If tahini’s not your thing (or you’re out), you can sub sunflower seed butter or almond butter. The flavor changes a bit, but it still gives that creamy, nutty vibe.
Honey: For a vegan version, maple syrup or agave syrup swaps in perfectly with no issues.
Pepitas: Pumpkin seeds give the best crunch, but you can totally sub toasted sunflower seeds, slivered almonds, or even crushed pistachios.
Cilantro: If you’re in the cilantro-tastes-like-soap club, go with flat-leaf parsley or fresh mint for a different kind of fresh.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! In fact, this salad tastes even better after a few hours in the fridge. If you’re prepping it a day or two in advance, I recommend storing the tahini vinaigrette separately and tossing everything together just before serving to keep the texture crisp and fresh.
Is this salad good for meal prep?
It’s amazing for meal prep. The quinoa and roasted veggies hold up really well, and the tahini dressing keeps everything creamy without making it soggy. Divide it into containers for grab-and-go lunches or layer it into jars for a prettier option.
Is quinoa gluten-free?
Yep! Quinoa is naturally gluten-free. Just be sure to check that your package is certified gluten-free if you’re celiac or super sensitive, since some brands can be processed in facilities that also handle wheat.
What’s a good substitute for edamame?
If you don’t have edamame or want to switch things up, try using chickpeas, steamed green peas, or even white beans. All of them add that satisfying texture and protein boost.
Can I use frozen broccoli or cauliflower?
Totally. Just make sure to thaw and pat them dry before roasting—too much moisture can make them steam instead of crisp. You can also roast them straight from frozen; just give them a few extra minutes in the oven.
How long does this salad last in the fridge?
Stored in an airtight container, this salad will last 4 to 5 days in the fridge. It’s perfect for weekday lunches or quick weeknight dinners. The flavors actually deepen over time, which makes leftovers something to look forward to.
Can I freeze this salad?
I wouldn’t recommend it. The texture of quinoa and roasted veggies changes a lot after freezing, and the vinaigrette can separate or become gritty. It’s best enjoyed fresh or refrigerated.
Is this salad vegan?
It can be! Just swap the honey in the dressing for maple syrup or agave. Everything else is naturally vegan and plant-based.
Can I make this nut-free?
Yes! This salad is naturally nut-free as written. If you’re swapping ingredients, just avoid nut-based dressings or toppings like almond slices. Tahini is made from sesame seeds, so it’s safe for those avoiding tree nuts.
What protein can I add if I’m not vegetarian or vegan?
Grilled chicken, salmon, or hard-boiled eggs are all great add-ins if you’re looking to bump up the protein while keeping the flavor balance intact. Rotisserie chicken is also a super quick option.
Enjoy!
This Quinoa Edamame Broccoli Salad with Tahini Vinaigrette is one of those recipes that looks like you did the most—but it’s low effort, high impact. It’s packed with flavor, protein, and all the feel-good greens your body loves.
Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy ✨🌿
Quinoa Edamame Broccoli Salad with Tahini Vinaigrette
Ingredients
- 1 Bags Edamame thawed
- 2 Cups Quinoa cooked
- 2 Cups Broccoli Florets
- 2 Cups Cauliflower Florets
- 2 Cups Brussel Sprouts chopped
- 1/2 Cup Cilantro chopped
- 5 Green Onions chopped
- 1/2 Cup Pepitas
Tahini Vinaigrette
- 1/2 Cup Tahini
- 1 Tablespoon Apple Cider Vinegar
- 1/4 Cup Honey
- 2 Lemons juiced
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Salt
Instructions
- Rinse 1 cup quinoa, then simmer with 2 cups water and a pinch of salt until absorbed. Let sit 5 minutes, then fluff and cool.
- Toss broccoli and cauliflower with olive oil, garlic powder, paprika, and salt. Roast at 400°F for 20–25 mins until golden.
- Thinly slice Brussels sprouts, chop green onions and cilantro. Thaw edamame.
- Whisk tahini, honey, vinegar, lemon juice, garlic powder, and salt. Add warm water to thin.
- Combine quinoa, veggies, edamame, and herbs. Toss with dressing. Top with pepitas.