High Protein Cruciferous Crunch Salad
Packed with nutrient-dense ingredients, this High Protein Cruciferous Crunch Salad is the perfect combination of vibrant vegetables, plant-powered protein, and irresistible crunch. Featuring a wholesome base of fluffy quinoa and a medley of cruciferous veggies like broccoli, Brussels sprouts, kale, and red cabbage, this salad is bursting with flavor, texture, and color. Protein-rich edamame and crunchy toppings like toasted almonds and pumpkin seeds add satisfying substance, while a tangy homemade dressing of olive oil, apple cider vinegar, Dijon mustard, and a hint of maple syrup ties it all together. Serve it as a hearty lunch, a side dish for dinner, or a meal-prep option packed with fiber, antioxidants, and plant-based protein. Whether you’re looking for a nutritious post-workout dish or an easy weekday meal, this salad is sure to delight! Perfect for those seeking high-protein recipes, cruciferous vegetable recipes, or healthy salad ideas.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 cups broccoli florets
- 1 cup brussels sprouts, shredded
- 1 cup kale, chopped
- 1 cup red cabbage, thinly sliced
- 1 cup edamame, shelled
- 1 large carrot, grated
- 1 cup cherry tomatoes, halved
- 3 stalks green onion, chopped
- 0.5 cup almonds, sliced
- 0.25 cup pumpkin seeds
- 0.25 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa under cold water in a fine-mesh sieve. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil over medium-high heat.
Once the quinoa reaches a boil, reduce the heat to low, cover, and let simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
While the quinoa is cooking, fill a large bowl with ice water. Bring a pot of water to boil and briefly blanch the broccoli florets for 1-2 minutes until bright green.
Immediately transfer the broccoli to the ice water using a slotted spoon. Let cool completely before draining and setting aside.
In a large mixing bowl, combine the shredded Brussels sprouts, chopped kale, red cabbage, edamame, grated carrot, cherry tomatoes, and green onions.
Add the cooled broccoli to the vegetable mix and toss everything together.
Toast the sliced almonds and pumpkin seeds in a dry skillet over medium heat until golden brown, stirring frequently. This takes about 3-4 minutes. Remove from heat and let cool.
In a small mixing bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, lemon juice, maple syrup, salt, and black pepper to create the dressing.
Once the quinoa is ready and slightly cooled, add it to the vegetable mixture. Pour the dressing over the salad and toss everything until well combined.
Sprinkle the toasted almonds and pumpkin seeds on top before serving. Enjoy your High Protein Cruciferous Crunch Salad!
Nutrition Facts
Calories |
2169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2995 mg | 130% | |
| Total Carbohydrate | 194.8 g | 71% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 33.7 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 806 mg | 62% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4053 mg | 86% | |
*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.
