Description
A vibrant salad featuring fresh vegetables, hearty quinoa, and nutritious edamame, topped with 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 (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
- Whisk together the tamari, rice vinegar, maple syrup, and toasted sesame oil in a medium bowl to make the dressing.
- Pour one-fourth of the dressing into each of four 16-ounce mason jars.
- Layer the ingredients in each jar: add 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.
- Seal tightly and refrigerate for up to 4 days. Shake before serving and add fresh lime juice to taste.
- Alternatively, combine all vegetables and quinoa in a large bowl, drizzle with dressing, and mix well.
Notes
Feel free to vary the vegetables based on availability. For a gluten-free option, use gluten-free tamari.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
Keywords: salad, Asian dressing, high protein, quinoa, healthy meal prep
