Description
This vibrant turmeric quinoa and edamame salad is packed with fresh vegetables, creamy avocado, and a zesty almond satay dressing. It’s a nourishing and protein-rich meal with bright flavors and satisfying texture.
Ingredients
- 1/3 cup dry quinoa
- 1/2 tsp ground turmeric
- 1/4 tsp freshly cracked black pepper
- 2 tbsp almond butter
- 2 tbsp lime juice
- 1 tbsp fresh ginger
- 1 tbsp tamari (reduced sodium)
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 2 cups red cabbage (shredded)
- 1 tsp lime juice
- Pinch of salt
- 2 cups shelled frozen edamame (thawed)
- 1/3 cup fresh mint (finely chopped)
- 2 tbsp walnuts (roughly chopped)
- 2 spring onions (finely chopped)
- 1/2 avocado (diced)
Instructions
- Rinse the quinoa thoroughly. Add it to a small saucepan with 2/3 cup water, ground turmeric, and black pepper. Bring to a gentle boil, reduce heat to low, cover, and cook for about 12 minutes until the water is absorbed. Remove from heat and let rest for 5 minutes with the lid on. Fluff with a fork and cool completely.
- Prepare the almond satay dressing by blending the almond butter, lime juice, fresh ginger, tamari, maple syrup, rice vinegar, and 1/4 cup water until smooth. Add additional water if needed to thin the dressing.
- Prepare the cabbage by shredding it finely and rinsing under cold water. Add to a bowl with 1 tsp lime juice and a pinch of salt, then massage lightly until softened and vibrant.
- In a large bowl, combine the cooled quinoa, cabbage, edamame, mint, walnuts, spring onions, avocado, and dressing. Toss gently to combine and serve immediately.
Notes
- For extra crunch, add additional chopped walnuts or toasted seeds.
- If fresh ginger is unavailable, substitute with 1 tsp ground ginger.
- Allow the quinoa to cool fully before assembling to keep the salad fresh and crisp.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boil
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 10 g
- Sodium: 540 mg
- Fat: 28 g
- Saturated Fat: 3 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 14 g
- Protein: 24 g
- Cholesterol: 0 mg
