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This pairs quinoa and edamame together specifically because both are complete or near complete sources of plant protein on their own, making this bowl unusually high in protein for an entirely vegan salad. A sesame ginger dressing whisked together separately, rather than store bought, keeps the flavor bright and lets you control exactly how much sweetness and heat goes in.
Per serving
310kcal
Calories
14
Prep Time
15 min
Cook Time
20 min
Servings
4 people
Difficulty
easy
Protein
36g
Carbs
13g
Fat
7g
Fiber
6g
Sugar
Follow step-by-step with voice guidance.
Rinse the quinoa thoroughly, then cook it with the water according to package instructions, about 15 minutes, until the liquid is absorbed.
Fluff with a fork and let cool to room temperature.
Cook the shelled edamame according to package instructions, then drain and let cool.
In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, grated ginger, minced garlic, and a touch of honey or maple syrup.
In a large bowl, combine the cooled quinoa, edamame, shredded carrots, and sliced red cabbage.
Pour the dressing over the salad and toss well to combine.
Sprinkle with toasted sesame seeds and sliced scallions.
Serve chilled or at room temperature.
Cool Both the Quinoa and Edamame First: Combining them while still warm can wilt the raw vegetables and make the salad feel soggy rather than crisp. Whisk the Dressing Fresh: A quick homemade sesame ginger dressing lets you control the sweetness and saltiness far more precisely than a bottled version. Toast the Sesame Seeds: A quick dry toast in a pan brings out more of their nutty flavor before sprinkling them over the finished salad.
Yes, quinoa is a complete protein on its own, and edamame is also unusually high in protein for a legume, so together they make this bowl noticeably higher in protein than a typical vegetable salad.
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