Salad with Asian Dressing
A vibrant and healthy salad packed with protein from edamame and quinoa, dressed with a zesty Asian dressing. Perfect for meal prep or a refreshing dinner!
Ingredients
For the Dressing
- 1/4 cup tamari (or soy sauce, preferably low sodium)
- 1/4 cup rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon toasted sesame oil or sesame oil
For the Salad
- 2 cups chopped cucumber about 1 large cucumber
- 2 cups chopped celery about 6 ribs
- 2 cups sweet green peas frozen, thawed
- 2 cups shelled edamame frozen, thawed
- 2 cups cooked quinoa 2/3 cup dry, cooked
- 2 cups baby spinach chopped
- 1/2 cup chopped cilantro
- 1/2 cup chopped scallion
- 2 tablespoons toasted sesame seeds
- Fresh lime juice to taste
Instructions
Preparation
- In a medium bowl, whisk together the tamari, rice vinegar, maple syrup, and toasted sesame oil to make the dressing.
Option 1: Meal-Prep Salad Jars
- Pour one-fourth of the dressing into each of the 4 (16-ounce) mason jars.
- Layer in ½ cup of cucumber, ½ cup of celery, ½ cup of green peas, ½ cup of edamame, ½ cup of quinoa, ½ cup of spinach, 2 tablespoons of cilantro, 2 tablespoons of scallion, and 2 teaspoons of sesame seeds into each jar.
- Refrigerate for up to 4 days. Shake before serving and squeeze some fresh lime juice for added flavor.
Option 2: Big Bowl Salad
- In a large bowl, toss together cucumber, celery, green peas, edamame, quinoa, spinach, cilantro, scallion, and sesame seeds.
- Drizzle the dressing over the salad and mix until everything is well coated.
Notes
For best quality, eat leftovers cold. You can microwave them briefly for a warm option! Use cooked quinoa from earlier for a time-saving tip. Customize vegetables based on availability.