Pcc Perfect Protein Salad
Packed with vibrant flavors and nourishing ingredients, the PCC Perfect Protein Salad is a wholesome dish that's as satisfying as it is nutritious. This protein-rich salad combines fluffy quinoa, tender chickpeas, and edamame with a medley of fresh vegetables, including crisp cucumbers, tangy cherry tomatoes, and crunchy carrots. A zesty homemade dressing of olive oil, lemon juice, Dijon mustard, and a touch of maple syrup brings everything together with a perfect balance of flavors. Whether you’re meal-prepping for busy weekdays or crafting a crowd-pleasing side dish, this quick and easy salad is ready in just 30 minutes and brimming with plant-based protein, fiber, and colorful veggies. Serve it chilled for a refreshing, healthy meal that’s perfect for lunch, dinner, or any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 can (15 oz) Canned chickpeas, drained and rinsed
- 1 cup Edamame (shelled, cooked)
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 1 medium Carrot, shredded
- 0.25 cup Red onion, finely diced
- 0.25 cup Fresh parsley, chopped
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Maple syrup
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the quinoa under cold water to remove its natural coating, which can make it taste bitter.
In a medium saucepan, bring 2 cups of water to a boil. Stir in the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the water is fully absorbed.
Once cooked, fluff the quinoa with a fork and allow it to cool completely.
While the quinoa cools, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, shred the carrot, and finely dice the red onion. Set them aside.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooked quinoa, chickpeas, edamame, cherry tomatoes, cucumber, shredded carrot, red onion, and chopped parsley.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Taste and adjust the seasoning if needed, adding more salt or pepper to your preference.
Serve the salad immediately, or chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. Enjoy!
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3866 mg | 168% | |
| Total Carbohydrate | 231.4 g | 84% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 37.7 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3426 mg | 73% | |
*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.
