Description
A vibrant, no-cook salad packed with plant-based protein from quinoa, edamame, and almonds. The tangy Asian dressing blends tamari, rice vinegar, and maple syrup for bold umami-sweet flavor, making this meal prep-friendly dish a nutritious and customizable option for vegetarians and vegans.
Ingredients
2 cups cooked quinoa
1 cup shelled edamame
1 cup shredded purple cabbage
1/2 cup diced cucumber
1/2 cup sliced celery
1/2 cup diced red bell pepper
3 green onions, thinly sliced
1/3 cup toasted almond slivers
Asian dressing ingredients:
2 tbsp tamari (or soy sauce)
1 tbsp rice vinegar
1 tbsp maple syrup
1 tsp toasted sesame oil
1 clove garlic, minced
1/2 tsp fresh ginger, grated
Pinch of chili flakes (optional)
Instructions
1. Rinse and cook quinoa according to package instructions, then let cool.
2. Combine cooked quinoa, edamame, cabbage, cucumber, celery, bell pepper, and green onions in a large bowl.
3. In a separate bowl, whisk together tamari, rice vinegar, maple syrup, sesame oil, garlic, ginger, and chili flakes.
4. Pour dressing over salad and toss gently to coat.
5. Top with toasted almond slivers and store in airtight meal prep containers.
Notes
Stores refrigerated for 3-4 days.
Substitute edamame with tofu or chickpeas for a halal option.
Optional add-ins: grilled chicken for omnivores, sesame seeds for extra crunch, or chopped kale for greens.
Adjust vegetables based on season or fridge inventory.
- Prep Time: 15
- Category: Dinner
- Method: Assembling
- Cuisine: Asian / American Fusion
Nutrition
- Serving Size: 1 container
- Calories: 200
- Sugar: 2g
- Sodium: 500mg
- Fat: 11g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg