Description
A crisp, nutrient-packed salad with plant-based protein from quinoa and edamame. Tossed with leafy greens, crunchy veggies, and a zesty Asian dressing made with tamari, rice vinegar, and maple syrup for a savory-sweet flavor.
Ingredients
1 cup cooked quinoa (uncooked: â…“ cup)
1 cup thawed frozen edamame
2 cups mixed leafy greens (kale, spinach, romaine)
½ cup chopped cucumber
¼ cup grated carrot
¼ cup peeled and finely diced celery
¼ cup thawed frozen peas
1 tablespoons tamari (gluten-free)
1 tablespoon rice vinegar
1 teaspoon maple syrup
½ teaspoon sesame oil
½ teaspoon grated ginger
¼ teaspoon chili flakes (optional)
1 tablespoon toasted sesame seeds (for garnish)
Instructions
Rinse quinoa and cook according to package instructions
Drain and rinse thawed edamame under cold water
Chop fresh vegetables and thaw peas if needed
Whisk tamari, rice vinegar, maple syrup, sesame oil, ginger, and chili flakes for dressing
Toss cooked quinoa, edamame, leafy greens, and fresh vegetables in a large bowl
Pour dressing over salad and mix well
Sprinkle with sesame seeds before serving
Notes
Store in airtight containers for up to 4 days
Customize with additional vegetables like bell peppers or avocado
Add grilled tofu or chickpeas for extra protein
Use coconut sugar instead of maple syrup for grain-free option