Description
A vibrant salad featuring crunchy vegetables, edamame, and quinoa, drizzled with a savory-sweet Asian dressing.
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 cup dry, cooked to 2 cups)
- 2 cups baby spinach, chopped
- 1/2 cup chopped cilantro
- 1/2 cup chopped scallion (green onions)
- 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 combined. Taste and adjust seasoning as desired.
- For meal-prep, divide the dressing into four jars. Layer in the cucumber, celery, green peas, edamame, quinoa, spinach, cilantro, scallion, and sesame seeds.
- Alternatively, combine all salad ingredients in a large mixing bowl. Pour the dressing over the salad and toss gently to combine.
- Finish with fresh lime juice to taste.
Notes
Use low-sodium tamari or diluted versions to adjust sodium content; store salad and dressing separately for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 8g
- Sodium: 900mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 21g
- Cholesterol: 0mg