High Protein Edamame Salad
Packed with protein and vibrant flavors, this High Protein Edamame Salad is a wholesome, nutrient-dense dish perfect as a hearty main or refreshing side. Featuring shelled edamame, quinoa, and baby spinach as the core ingredients, this salad is a powerhouse of plant-based proteins and fiber. Fresh vegetables like cherry tomatoes, cucumber, red bell pepper, and red onion add crunch and color, while crumbled feta and fragrant mint leaves provide a burst of savory and herbal notes. Tossed in a zesty lemon-olive oil dressing and topped with sliced almonds for extra texture, this salad is as satisfying as it is healthy. Ready in just 35 minutes, it’s ideal for meal prep or a quick, balanced lunch. Perfectly suited for vegetarian diets and packed with high-protein ingredients, this recipe is your go-to for a flavorful and nourishing meal.
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Recipe Information
Ingredients
- 2 cups edamame, shelled
- 1 cup quinoa
- 2 cups water
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 medium red bell pepper, chopped
- 0.5 small red onion, finely chopped
- 0.5 cup feta cheese, crumbled
- 0.25 cup fresh mint leaves, chopped
- 0.25 cup extra-virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup almonds, sliced
- 2 cups baby spinach
Instructions
Begin by cooking the quinoa. Rinse it thoroughly under cold water. In a medium saucepan, bring 2 cups of water to a boil, add the quinoa, and reduce heat to a simmer. Cover and cook for about 12-15 minutes, or until the quinoa is tender and has absorbed all the water.
Once cooked, remove the quinoa from the heat, fluff with a fork, and let it cool for a few minutes.
While the quinoa is cooking, bring a pot of water to a boil and add the shelled edamame. Cook for about 4-5 minutes or until tender. Drain and set aside to cool.
In a large mixing bowl, combine the cooked quinoa, cooled edamame, cucumber, cherry tomatoes, red bell pepper, and red onion.
Add the crumbled feta cheese and chopped mint leaves to the bowl.
In a small bowl or jar, whisk together the olive oil, lemon juice, salt, and black pepper.
Pour the dressing over the salad mixture and toss gently until everything is well coated.
Add the almonds and baby spinach, then toss again lightly to combine.
Adjust seasoning with more salt or pepper, if desired.
Serve immediately or refrigerate for at least 1 hour to allow the flavors to meld. Enjoy your high protein edamame salad as is, or as a side dish!
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3743 mg | 163% | |
| Total Carbohydrate | 181.3 g | 66% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 31.6 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1262 mg | 97% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 3670 mg | 78% | |
*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.
