Description
A refreshing and protein-packed salad featuring a delicious Asian dressing with fresh vegetables and quinoa.
Ingredients
Scale
- 1/4 cup tamari (or soy sauce, preferably low sodium)
- 1/4 cup plus 1 tablespoon rice vinegar
- 1 tablespoon plus 1 teaspoon maple syrup
- 1 tablespoon toasted sesame oil (or 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 (about 2/3 cups dry)
- 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 the tamari, rice vinegar, maple syrup, and toasted sesame oil until well blended.
- For meal-prep salad jars, divide the dressing among four 16-ounce mason jars and layer in the ingredients as specified.
- Alternatively, combine all salad ingredients in a large bowl, drizzle dressing over the top, and mix gently.
- Add fresh lime juice to taste right before serving.
Notes
For a creamier texture, add sliced avocado before serving. For added heat, sprinkle in crushed red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg