Name: High-Protein Vegan Asian Salad with Quinoa and Sesame Dressing Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Vegan
Ingredients: ¼ cup tamari or soy sauce (preferably low sodium); ¼ 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 (about 1 large); 2 cups chopped celery (about 6 ribs); 2 cups sweet green peas (frozen, thawed); 2 cups shelled edamame (frozen, thawed); 2 cups cooked quinoa (⅔ cups dry, cooked); 2 cups baby spinach, chopped; ½ cup chopped cilantro; ½ cup chopped scallion; 2 tablespoons plus 2 teaspoons toasted sesame seeds; Fresh lime juice to taste

Ingredients

For the Asian Dressing:

¼ cup tamari or soy sauce (preferably low sodium)
¼ cup plus 1 tablespoon rice vinegar
1 tablespoon plus 1 teaspoon maple syrup
1 tablespoon toasted sesame oil or sesame oil

For the Quinoa Salad:

2 cups chopped cucumber (about 1 large)
2 cups chopped celery (about 6 ribs)
2 cups sweet green peas (frozen, thawed)
2 cups shelled edamame (frozen, thawed)
2 cups cooked quinoa (⅔ cups dry, cooked)
2 cups baby spinach, chopped
½ cup chopped cilantro
½ cup chopped scallion
2 tablespoons plus 2 teaspoons toasted sesame seeds

Optional for serving:

Fresh lime juice to taste

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Instructions

Make the dressing: In a medium bowl, whisk together tamari (or soy sauce), rice vinegar, maple syrup, and toasted sesame oil until fully combined, creating a smooth Asian-style dressing.
Assemble Salad Jars for Meal Prep: For four 16-ounce mason jars, add one-fourth of the dressing to each jar. Then layer ½ cup chopped cucumber, ½ cup chopped celery, ½ cup thawed green peas, ½ cup thawed shelled edamame, ½ cup cooked quinoa, ½ cup chopped spinach, 2 tablespoons chopped cilantro, 2 tablespoons chopped scallion, and 2 teaspoons toasted sesame seeds in each jar. Seal and refrigerate for up to 4 days. Shake well before serving and add fresh lime juice to taste.
Alternative Large Bowl Assembly: Combine chopped cucumber, celery, green peas, edamame, cooked quinoa, spinach, cilantro, scallion, and toasted sesame seeds in a large bowl. Pour the dressing over the salad and toss gently to combine. Add fresh lime juice as desired before serving.

Notes

This salad can be stored refrigerated in sealed jars or containers for up to 4 days, making it ideal for meal prep.
Use low-sodium tamari or soy sauce to reduce sodium content.
For added crunch, consider topping with extra toasted sesame seeds or chopped nuts before serving.
Feel free to adjust lime juice to your taste for extra brightness.
Quinoa can be prepared in advance and stored refrigerated for quick meal assembly.

Author: ELLA
Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Vegan
Diet: Vegan, Vegetarian