Quinoa edamame power salad

Quinoa edamame power salad


Packed with vegetarian protein, this salad makes for a great post workout dinner or healthy lunch on the go! Top it up with some shredded chicken or grilled prawns for an extra kick.

 Quinoa edamame power salad


For the salad: 

1 cup quinoa, cooked and chilled.
1 cup shelled edamame beans, steamed and chilled.
½ cup roasted sweet potato cubes.
½ cup peeled and julienned carrots.
½ cup shredded purple cabbage.
1 cup baby spinach.
2 tbsp raw peanuts, for extra crunch.
1 tbsp chopped coriander, for garnish.
1 tbsp olive oil or coconut oil.
Salt and pepper to taste.


 For the dressing

1 small clove of garlic, peeled and finely grated.
1-inch piece of ginger, peeled and finely grated.
1 tbsp homemade peanut butter.
½ tsp sriracha.
1/4 cup rice wine vinegar.
2 tbsp soy sauce.
1 tbsp honey.
1 tbsp water.
1/2 tbsp toasted sesame oil.
1 tbsp freshly squeezed orange juice.


1. Start by making the carrot “chips”. Preheat your oven to 240ºC. Toss the carrots, oil, with some salt and pepper in a large bowl until evenly coated then arrange them onto  a single layer on a baking sheets. Bake for about 20-25 min, rotating sheets and tossing carrots halfway through. ,

2. To make the dressing, mix all the ingredients in a blender until well combined.

3. Mix the shredded cabbage and quinoa together and toss with about half of the dressing.

4. To make the salad, start with a bed of baby spinach then add the quinoa-cabbage mix, sweet potatoes, edamame, carrot chips, peanuts and drizzle the remaining dressing and top with chopped coriander!

You may also be interested in

Category: Health + Wellness

Write Your Comment

Only registered users can write comments. Please, log in or register