Description
A vibrant and nutritious salad featuring fresh veggies and a rich, nutty 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
- 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
- In a medium bowl, whisk together the tamari, rice vinegar, maple syrup, and toasted sesame oil until well combined.
- If meal prepping, divide the dressing among four 16-ounce mason jars, layering in the vegetables and quinoa. Seal and refrigerate for up to four days.
- For immediate serving, combine chopped vegetables, quinoa, and sesame seeds in a large bowl. Drizzle with dressing and mix gently.
- Serve with a squeeze of fresh lime juice to enhance the flavors.
Notes
Chill your salad bowl in the fridge before serving for a fresher bite. Consider adding fresh herbs or fruit for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg