Description
A vibrant salad bursting with flavor and nutrients, featuring edamame, quinoa, and a zesty carrot-ginger dressing.
Ingredients
Scale
- 200g / 1 cup uncooked quinoa
- 250g / 1 cup shelled edamame
- 2 medium carrots, shredded
- 3–4 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
- Dressing:
- 120ml / 1/2 cup carrot juice
- 60ml / 1/4 cup rice vinegar
- 1 tbsp grated fresh ginger
- 2 tbsp soy sauce (or tamari)
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Rinse quinoa and cook according to package directions until fluffy.
- Prepare vegetables: shred carrots, slice green onions, and chop cilantro.
- In a small bowl, whisk together all dressing ingredients until combined.
- In a large bowl, combine cooked quinoa, edamame, vegetables, and dressing.
- Toss gently to coat and serve immediately or chilled.
Notes
- Make Ahead: Salad can be prepared a day or two in advance.
- Gluten-Free: Use tamari instead of soy sauce.
- Variations: Add grilled tofu or chickpeas for extra protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
Keywords: edamame, quinoa, salad, carrot, ginger, dressing, vegan, gluten-free, healthy, recipe, asian, vegetarian, meal prep
