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“SO TASTY! The sauce was bursting with flavor. Didn’t do cabbage due to sensitivity to cruciferous veggies and it was still delightful. I also did millet instead of quinoa. Delish.”
Perfect for a healthy lunch, this Turmeric Quinoa and Edamame Salad is easy to meal prep and full of vibrant flavors. The almond butter dressing is creamy and delicious, and each colorful, antioxidant-packed bowl provides 30 g of protein and 16 g of fiber to help you feel full and satisfied. If you love this, try my original turmeric quinoa edamame salad, high-protein tofu poke bowl meal-prep, or high-protein soba noodle salad next.
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?
Yes, 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. Layer the components properly and use small containers to keep everything as fresh as possible.
What can I use instead of tamari?
Soy sauce is a great substitute. Start with half the amount as it’s stronger, then adjust to taste from there.
Do I need to cook frozen edamame?
Frozen edamame are usually pre-cooked. You can just let them thaw if you want to eat them cold, or rinse them under warm water if you forgot to take them out of the freezer ahead of time.
What size container should I use for meal prep?
I use 600 ml glass containers from Ikea. They’re the perfect size for these portions and keep everything fresh through the week.
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.
- Look for 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.
Equipment
- 1 Blender
Ingredients
- ¾ cup (125 g) dry quinoa
- ½ tsp (1.5 g) ground turmeric
- ¼ tsp (0.5 g) freshly cracked black pepper
- 2 ½ cups (390 g) shelled edamame - thawed
- ¼ small red cabbage - approx. 3 cups once shredded
- ½ tsp (2.5 ml) fresh lime juice
- 1 red bell pepper - seeded and diced
- 2 scallions - thinly sliced
- ½ cup (45 g) fresh mint - finely chopped
- 3 tbsp (25 g) cashews
- ½ avocado - sliced
- (1) sea salt flakes - to taste
Almond Butter Dressing
- 3 tbsp (45 g) almond butter
- 3 tbsp (45 ml) fresh lime juice
- 2 tbsp (12 g) fresh ginger
- 2 tbsp (30 ml) tamari - reduced-sodium preferred
- 2 tbsp (30 ml) maple syrup
- 2 tbsp (30 ml) water - more if you prefer a thinner consistency
Instructions
- Prepare the quinoa: Rinse the dry quinoa thoroughly to remove any bitterness. Add the quinoa and 1.5 cups of water to a small pot, along with the turmeric, a pinch of salt, and the black pepper. Bring to a gentle boil, then reduce to low heat, cover, and cook for about 12 minutes, or until the water is fully absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving. Allow to cool before using.
- Prepare the cabbage: Shred the red cabbage using a vegetable peeler. 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.Mix the shredded cabbage with ½ tsp of lime juice, and massage with your hands until it turns bright pink.
- Prepare the Almond Butter Dressing: 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.
- Assemble: Prepare 3 containers and layer the ingredients in the following order for optimum freshness: sauce, edamame, quinoa, red bell pepper, cabbage, scallions, mint, and cashews. When ready to eat, give it a shake and top with avocado. Enjoy!
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.
Video
Nutrition Information
Per Serving/Portion
Calories: 579 kcalCarbohydrates: 51 gProtein: 30 gFat: 25 gSodium: 495 mgFiber: 16 gVitamin A: 152 IUVitamin C: 108 mgCalcium: 227 mgIron: 9 mg
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Love it! I also omitted the cabbage, since they only sell very big ones here in Germany and I cannot eat all of that by myself. I substituted it with shredded carrots, and it is so so good! it keeps very well in the fridge, the assembly tips are very helpful for that. I keep coming back to this recipe!
This looks delicious Sarah, thank you for sharing! I love the swap to carrot 😊 That’s very interesting about only getting whole cabbages in Germany; we can buy them in quarters in Australia
SO TASTY! The sauce was bursting with flavor. Didn’t do cabbage due to sensitivity to cruciferous veggies and it was still delightful. I also did millet instead of quinoa. Delish.
You made it look so good Gabi! Thank you for sharing your tips too 🥰