High Protein Asian Crunch Salad
Elevate your salad game with this protein-packed High Protein Asian Crunch Salad, a vibrant and nutrient-dense dish that’s as satisfying as it is delicious. Packed with wholesome quinoa, crunchy red cabbage, carrots, and edamame, this salad bursts with color and texture. Chickpeas and toasted almonds add a boost of plant-based protein, while a tangy homemade dressing made with soy sauce, rice vinegar, sesame oil, and a hint of honey ties all the flavors together. Topped with toasted sesame seeds for the perfect finishing touch, this hearty salad is ideal as a main meal or a refreshing side dish. It’s quick to prepare, ready in under 40 minutes, and can even be made ahead for a flavorful, fuss-free meal. Perfect for meal preppers and those seeking a healthy, high-protein option, this salad is your new go-to for a delicious and balanced dish.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 cup Edamame (shelled)
- 1 cup, thinly sliced Red cabbage
- 1 cup, shredded Carrots
- 1 medium, thinly sliced Red bell pepper
- 3 sliced Scallions (green onions)
- 1 cup Almonds
- 1 15-ounce can, drained and rinsed Chickpeas
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Honey
- 1 teaspoon, freshly grated Ginger
- 1 clove, minced Garlic
- 2 tablespoons, toasted Sesame seeds
Instructions
Rinse the quinoa under cold water and drain. In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, lower to a simmer, cover, and cook for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 additional minutes. Fluff with a fork and let it cool.
While quinoa is cooking, prepare the vegetables: thinly slice the red cabbage, shred the carrots, slice the red bell pepper, and slice the scallions.
In a small dry skillet over medium heat, toast the almonds until golden and fragrant, about 5 minutes. Remove from heat and let them cool.
In a large mixing bowl, combine the cooked and cooled quinoa, edamame, red cabbage, carrots, red bell pepper, scallions, chickpeas, and toasted almonds.
For the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until the honey is completely dissolved.
Pour the dressing over the salad and toss to combine, ensuring all components are well-coated with the dressing.
Sprinkle the toasted sesame seeds over the top and serve the salad immediately, or refrigerate it for an hour for the flavors to meld further.
Enjoy your salad as a nutritious meal or a refreshing side!
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 479 mg | 21% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 13.7 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 750 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
