Description
A quick and nutritious salad featuring quinoa, fresh vegetables, and a flavorful Asian dressing.
Ingredients
Scale
- 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
- 2 cups chopped cucumber
- 2 cups chopped celery
- 2 cups sweet green peas (frozen, thawed)
- 2 cups shelled edamame (frozen, thawed)
- 2 cups cooked quinoa
- 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
- Whisk together the tamari, rice vinegar, maple syrup, and toasted sesame oil in a medium bowl until combined.
- Layer the salad ingredients in mason jars if meal-prepping: ½ cup cucumber, ½ cup celery, ½ cup green peas, ½ cup edamame, ½ cup quinoa, ½ cup spinach, 2 tablespoons cilantro, 2 tablespoons scallion, and 2 teaspoons sesame seeds.
- Refrigerate jars for up to 4 days and shake well before serving, adding fresh lime juice to taste.
- Alternatively, combine all salad ingredients in a large bowl, add the dressing, and toss to combine.
Notes
Prepare vegetables in advance for quicker assembly. Substitute quinoa with cooked brown rice or farro if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 17g
- Cholesterol: 0mg