Turmeric Quinoa and Edamame Salad (Meal Prep)

Name: Turmeric Quinoa and Edamame Salad (Meal Prep)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 3/4 cup dry quinoa; 1/2 tsp turmeric; 1/4 tsp freshly cracked black pepper; 2.5 cups shelled edamame (thawed); 1/4 small red cabbage (about 3 cups once shredded); 1/2 tsp lime juice; 1 dash of sea salt flakes; 1 red bell pepper chopped; 2 scallions chopped; 1/2 cup fresh mint chopped; 3 tbsp cashews; 1/2 avocado sliced; 3 tbsp almond butter; 3 tbsp fresh lime juice; 2 tbsp fresh ginger; 2 tbsp tamari (reduced sodium preferred); 2 tbsp maple syrup; 2 tbsp water (more if you prefer a thinner consistency)

5 steps

Prep:20minCook:15min

Enjoy a nourishing, easy-to-make bowl packed with high-protein edamame, fresh veggies, and a delicious almond butter dressing. Perfect for a healthy lunch, this recipe is ideal for meal prep and is full of vibrant flavors.

Updated at: Sun, 02 Jun 2024 21:55:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories530.5 kcal (27%)

Total Fat22.9 g (33%)

Carbs63.2 g (24%)

Sugars16.9 g (19%)

Protein25.3 g (51%)

Sodium641.8 mg (32%)

Fiber14 g (50%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

¾ cupdry quinoa

½ tspturmeric

¼ tspblack pepper

freshly cracked

2 ½ cupsshelled edamame

thawed

0.25red cabbage

small, once shredded

½ tsplime juice

1 dashsea salt flakes

½ cupmint

3 Tbspcashews

0.5avocado

sliced

3 Tbspalmond butter

3 Tbspfresh lime juice

2 Tbspfresh ginger

2 Tbsptamari

reduced sodium preferred

2 Tbspmaple syrup

2 Tbspwater

more if you prefer a thinner consistency

Instructions

Step 1

Rinse the quinoa thoroughly under cold water to remove any residue and prevent bitterness.

Step 2

Combine the rinsed quinoa with turmeric and black pepper in a pot, and cook according to the instructions on your quinoa package. Allow the cooked quinoa to cool down.

Step 3

While the quinoa is cooking, shred the red cabbage using a vegetable peeler. Mix the shredded cabbage with 1/2 tsp of lime juice, and massage with your hands until it turns bright pink.

Step 4

Blend the almond butter, lime juice, ginger, tamari, maple syrup, and water in a small blender until smooth. If you don’t have a blender, grate the ginger and whisk all the ingredients together in a bowl.

Step 5

Prepare three containers and layer in the following order for optimum freshness: the sauce, edamame, quinoa, red bell pepper, cabbage, green onions, mint, and cashews. When ready to eat, give it a shake and top with avocado.

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