This edamame quinoa bowl recipe delivers a complete, satisfying meal in just thirty minutes. It features fluffy quinoa, tender edamame, and fresh vegetables coated in a savory-sweet ginger soy dressing. This healthy quinoa bowl is ideal for a quick lunch or a light, flavorful dinner.

I discovered the magic of blending edamame and quinoa on a busy weeknight when I needed something wholesome and fast. The combination of textures and the bright, savory dressing instantly made it a staple in my meal rotation. This nutritious grain bowl pairs wonderfully with something heartier, like my Moroccan chicken, or can be served alongside a simple, crisp authentic Greek salad. It’s the perfect make-ahead lunch that feels like a true ritual of self-care.

What Makes This Edamame Quinoa Bowl Special

• Packed with Protein: This vegetarian quinoa bowl gets a major protein boost from both the quinoa and edamame.
• Quick and Effortless: You can have this healthy meal on the table in just about 30 minutes from start to finish.
• Perfect for Meal Prep: The flavors meld beautifully overnight, making it an ideal make-ahead lunch for the week.
• Incredibly Versatile: This recipe is a fantastic base that you can easily customize with your favorite veggies or proteins.

Everything for Your Perfect Edamame Quinoa Bowl

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Edamame Quinoa Bowl

A healthy protein-packed meal with fresh vegetables and a tangy ginger soy dressing for lunch or dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch

Cuisine Fusion

Servings 4 bowls

Calories 380 kcal

Equipment

• fine-mesh strainer
• medium saucepan
• medium pot
• colander
• small bowl
• whisk
• liquid measuring cup
• large serving bowl
• large spoon
• knife
• cutting board
• measuring spoons
• measuring cups

Ingredients

  

Quinoa Base

• 1 cup uncooked quinoa
• 2 cups water

Protein & Vegetables

• 1 12-ounce bag frozen shelled edamame
• 2 medium carrots shredded
• 1 red bell pepper thinly sliced
• 4 green onions thinly sliced
• 1/4 cup fresh cilantro chopped

Dressing

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon fresh ginger finely grated
• salt to taste

Instructions

 

• Rinse 1 cup of quinoa thoroughly in a fine-mesh strainer under cold running water until the water runs clear. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
• While the quinoa cooks, bring a separate medium pot of salted water to a boil. Add the 12-ounce bag of frozen edamame and cook for 4 to 5 minutes, or until tender. Drain the edamame in a colander and rinse under cold water to stop the cooking process.
• In a small bowl or liquid measuring cup, whisk together 3 tablespoons of olive oil, 1 tablespoon of honey, 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce, and 1 teaspoon of grated ginger until the dressing is smooth and well-combined.
• In a large serving bowl, combine the cooked and fluffed quinoa, the drained edamame, the shredded carrots, sliced red bell pepper, sliced green onions, and chopped cilantro.
• Pour the prepared dressing over the quinoa and vegetable mixture. Toss everything together gently with a large spoon until all ingredients are evenly coated. Taste and season with salt as needed. Serve immediately or chill in the refrigerator.

Notes

Serve immediately or chill in the refrigerator for a cold salad option.

Keyword edamame, healthy, quinoa bowl, vegetarian

My Favorite Ways to Customize This Bowl

• Add More Protein: Top it with grilled chicken or chickpeas for an even more filling meal.
• Make It Spicy: Stir a teaspoon of sriracha or chili garlic paste into the dressing.
• Add Creaminess: Drizzle with a little tahini or sprinkle with crumbled feta cheese.

Tips for a Perfect Edamame Quinoa Bowl Every Time

• Rinse the Quinoa: This crucial step removes saponin, which can make the quinoa taste bitter.
• Fluff with a Fork: After cooking, always fluff the quinoa with a fork to separate the grains and prevent mushiness.
• Cool Components: Rinsing the cooked edamame in cold water stops the cooking process and keeps it tender-crisp, much like the technique for roasted Brussels sprouts before they go in the oven.
• Taste and Adjust: Always taste your dressing and finished bowl, adjusting salt or acid to your preference right before serving.

How to Keep Your Quinoa Bowl Fresh

• Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days; the flavors often improve by the next day.
• Freeze: I do not recommend freezing this edamame protein bowl as the fresh vegetables will become soggy upon thawing.
• Reheat: Enjoy cold straight from the fridge, or let it sit at room temperature for 15 minutes before eating. It is not meant to be served warm.
• Make-Ahead Tip: You can cook the quinoa and edamame and whisk the dressing up to 2 days in advance; simply combine everything when you are ready to serve.

Frequently Asked Questions

More Healthy Bowl Recipes You’ll Love

• Vegetable Grain Bowl
• Avocado Breakfast Bowl
• Vegan Thai Red Curry
• High Protein Peanut Butter Oats

Why This Edamame Quinoa Bowl Is A Favorite

With its perfect balance of textures, fresh flavors, and wholesome ingredients, this bowl is a true weeknight hero. It is incredibly simple to prepare yet feels special and nourishing. I hope this nutritious grain bowl becomes a cherished, quick solution in your kitchen as well.