Description
A high-protein salad bursting with vibrant flavors, featuring quinoa, edamame, and fresh vegetables, perfect for lunch or dinner.
Ingredients
- 1/4 cup tamari (or low sodium soy sauce)
- 1/4 cup plus 1 tablespoon rice vinegar
- 1 tablespoon plus 1 teaspoon maple syrup
- 1 tablespoon toasted sesame oil (or regular sesame oil)
- 2 cups chopped cucumber (about 1 large)
- 2 cups chopped celery (about 6 ribs)
- 2 cups sweet green peas (frozen, thawed)
- 2 cups shelled edamame (frozen, thawed)
- 2 cups cooked quinoa (2/3 cup dry, cooked)
- 2 cups baby spinach (chopped)
- 1/2 cup chopped cilantro
- 1/2 cup chopped scallion
- 2 tablespoons plus 2 teaspoons toasted sesame seeds
- Fresh lime juice (to taste)
Instructions
- In a medium bowl, whisk together tamari, rice vinegar, maple syrup, and toasted sesame oil until smooth.
- Option 1: For meal prep, divide the dressing among four jars. Add ½ cup of each vegetable and quinoa per jar, top with cilantro, scallion, and sesame seeds. Seal and refrigerate.
- Option 2: For immediate serving, combine the chopped cucumber, celery, green peas, edamame, quinoa, spinach, cilantro, scallion, and sesame seeds in a large bowl. Pour dressing over and toss gently.
Notes
Customize ingredients based on availability. Serve with grilled chicken or tofu for a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Asian