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 Turmeric Quinoa and Edamame Salad recipe is ideal for meal prep and is full of vibrant flavors!
Why This Recipe Works
- Simple to prepare, saving you time in the kitchen.
- Loaded with protein, fiber, and nourishing ingredients.
- An energizing and satisfying meal that’s perfect for busy schedules.
- It is beautifully colorful, which makes it a joy to serve, and it provides a wide array of antioxidants.
- Perfect for meal prep, it keeps well with our special order of layering the ingredients and is easy to eat on the go.
Ingredient Notes
- Quinoa is a wholegrain, rich in fiber and micronutrients.
- Edamame is our main source of plant protein in this salad and is super easy to prepare, as you can just let them thaw or just cover them in boiling water if they are still frozen.
- Red cabbage is packed with vitamins and adds a gorgeous crunch.
- Mint brings a fresh flavor that complements the creamy almond butter dressing.
Step-By-Step Instructions
Rinse the quinoa under cold water, then cook with turmeric and black pepper as directed. Shred the red cabbage and mix with lime juice and salt. Blend the almond butter dressing ingredients until smooth. Layer the ingredients in containers, starting with the dressing and ending with the cashews. Top with avocado before serving.
FAQ
- Is this recipe gluten-free? Yes, it’s naturally gluten-free.
- Can I substitute another nut butter for almond butter? Absolutely, feel free to use cashew or peanut butter. Use tahini for a nut-free option.
- How long does this meal prep last in the fridge? It stays fresh for up to 4 days.
- Can I add more vegetables to this recipe? Of course, it’s very adaptable! Add your favorite or seasonal vegetables. Shredded carrots, for example, would be a great addition.
Variations and Tips
- Try roasted chickpeas for a crunchy twist.
- Maple syrup can be swapped with agave for the dressing.
- Don’t forget to massage the cabbage for the best texture. For a zestier flavor, add extra lime juice.
- Mix the fresh herbs by adding a handful of cilantro.
- Don’t like quinoa? Swap for brown rice.
- Make sure to get shelled edamame (the one without the pods) to save time.
- Turn this meal prep into a great side dish by mixing it all together in a large bowl, or make this Turmeric Quinoa Edamame Salad for a similar vibe.
Why You’ll Love This Turmeric Quinoa and Edamame Salad Meal Prep
- Nourishing
- Colorful
- Protein-Packed
- Flavorful
- Convenient
Turmeric Quinoa and Edamame Salad (Meal Prep)
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.
Video
Equipment
- 1 Blender
Ingredients
- ¾ cup dry quinoa
- ½ tsp turmeric
- ¼ tsp freshly cracked black pepper
- 2.5 cups shelled edamame (thawed)
- ¼ small red cabbage (about 3 cups once shredded)
- ½ tsp lime juice
- 1 dash of sea salt flakes
- 1 red bell pepper (capsicum)
- 2 scallions chopped
- ½ cup fresh mint chopped
- 3 tbsp cashews
- ½ avocado
Almond Butter Dressing
- 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)
Instructions
- Rinse the quinoa thoroughly under cold water to remove any residue and prevent bitterness.
- 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.
- 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.
- 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.
- 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.
Notes
To shred the red cabbage, I like to use a Y-shaped vegetable peeler. It makes it very easy! To clean, simply discard the outer layer of the cabbage, shred it, and rinse it under cold water.
Per Serving
Calories 581kcalCarbohydrates 67gProtein 26gFat 26gSodium 509mgFiber 17gVitamin A 152IUVitamin C 108mgCalcium 249mgIron 9mg
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Hi Sarah, I have been following you in Instagram recently. I choose to make this recipy as a first one and I really love it. I am happy to have two more serves to enjoy. Keep up the good work! With kindness, Kim
Hey Kim, I’m so happy to hear that. Thank you for your lovely words and kindness 💛
Bonjour Sarah,
Est-ce que les edamames sont ajoutés crus ?
Je les achète congelés et je les fais toujours blanchir d’habitude mais là je ne vois pas de détails concernant la cuisson. Merci pour ton aide.
Hey Nathalie 💚 les edamames surgelés, sont précuits en general, tu peux juste les laisser décongelés si tu veux les manger froids, ou juste passer sous un peu d’eau chaude si tu ne les a pas sorti du congélateur en avance, ça évites de salir une casserole en plus 😅