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Cascade Kitchen: Dressed up edamame



One of the most difficult parts of my day is packing a lunch for a full day on campus. If there’s leftovers from dinner last night, great, I’ll pack those. But often I find myself without.

I do my best to avoid the Triple O’s on campus because (a) they take all of my money and (b) the onion rings are too good and too greasy. It’s nice to have something to eat that I can bring from home which doesn’t need to be warmed up in a microwave and doesn’t go bad in my bag after a couple of hours.

I’m all about one bowl meals with all of the veg, grains, and protein mixed in together. This edamame salad perfectly fits the bill. Make a large batch for your week’s lunches and keep it in the fridge for up to five days. All you need is a sealed container and fork, and it’s also good for snacking on throughout the day. This salad is filling, zesty, and easy to make.


  • 500 ml (2 cups) shelled and cooked edamame (I boil it from frozen for about 5 minutes in the microwave)
  • 250 ml (1 cup) frozen corn (I set it on top of the hot edamame in the bowl and it thaws in minutes)
  • 175 ml (3/4 cup) cooked quinoa (about 125 ml [1/2 cup] dry)
  • 1 red pepper, seeded and diced small (yellow or orange peppers may be substituted)
  • 1/2 bunch cilantro leaves with stems discarded, or to taste
  • ~125 ml (1/2 heaping cup) crumbled feta, or more to taste
  • 2 green onions, trimmed and sliced
  • 500 ml (2 cups) cherry tomatoes
  • 1 avocado peeled, pitted, and diced (optional)
  • 2.5 ml (1/2 tsp) salt, or to taste
  • 2.5 ml (1/2 tsp) black pepper, or to taste
  • generous pinch cayenne pepper (doesn’t make it spicy, just makes it not bland)
  • 30 ml (2 tbsp) lemon juice
  • 30 ml (2 tbsp) lime juice
  • 30 ml (2 tbsp) olive oil


  1. Toss all of the above ingredients together. Adjust measurements to your preference. Store in a sealed container in the fridge for up to five days.

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