Looking for a protein powerhouse salad? I have just the thing.
My quinoa and edamame salad is the perfect fix if you’re looking to get a ton of vitamin goodness and a great portion of protein, all in one meal.
And the salad is meal prep friendly – you can make it all at once, and portion it out over two or three days of lunches. It doesn’t even get soggy. I add the dressing the day I make it, and a couple days later it tastes just as good as day one!
It’s also vegetarian and vegan-friendly!
Recipe for Quinoa and Edamame Salad
Salad Ingredients:
- 1 cup of cooked quinoa
- 6 radishes, diced
- 1 red pepper
- 3 cups of kale, stems removed
- 1 cup of frozen shelled edamame, cooked according to the package directions
- Pepper to taste
Creamy Vinaigrette Dressing:
- 1/3 cup of extra virgin olive oil
- ½ cup of apple cider vinegar
- 2 tablespoons of Tahini (look for it by the almond butter. Also feel free to substitute with creamy almond butter if Tahini isn’t your thing)
- 1 tablespoon of Dijon mustard
- Sea salt and pepper to taste (I use about ¼ teaspoons of each)
Directions for the Dressing:
- Combine all the ingredients and whisk for about a minute.
- The dressing will keep for about a week in the fridge if you’d like to use it with other salads or as a marinade
Directions for Salad:
- Cook quinoa according to the package directions (Costco has a nice dry quinoa that cooks up great)
- Portion out a cup and put into a large salad bowl
- Add dressing, and mix until quinoa is nicely covered
- Add radishes, kale, carrots, peppers, and edamame
- Toss everything so salad goodies are mixed well with quinoa
If you are serving it up that day, allow to cool in the fridge for about 30 minutes so quinoa isn’t warm.
If using for lunches, divide salad into several portions, refrigerate, and you are set for the next few days!
And that’s it! It’s the perfect salad to fill you up and give you tons of energy for whatever fun adventures your day has in store!
