
Try this Quinoa Power Salad at Home
Recipe by Right Bite
Packed with vegetarian protein, this salad makes for a great post-workout dinner or healthy lunch on the go. Top it up with some shredded chicken or grilled prawns for an extra kick.
For the salad:
- 1 cup quinoa, cooked and chilled
- 1 cup shelled edamame beans, steamed and chilled
- ½ cup roasted sweet potato cubes
- ½ cup peeled and julienned carrots
- ½ cup shredded purple cabbage
- 1 cup baby spinach
- 2 tablespoons raw peanuts, for extra crunch
- 1 tablespoon chopped coriander, for garnish
- 1 tablespoon olive oil or coconut oil
- Salt and pepper to taste
For the dressing:
- 1 small clove of garlic, peeled and finely grated
- 1-inch piece of ginger, peeled and finely grated
- 1 tbsp homemade peanut butter
- ½ tsp sriracha
- 1/4 cup rice wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon water
- 1/2 tablespoons toasted sesame oil
- 1 tbsp freshly squeezed orange juice
Prep instructions
- Start by making the carrot chips. Preheat your oven to 240ºC. Toss the carrots, oil, with some salt and pepper in a large bowl until evenly coated then arrange them onto a single layer on a baking sheet. Bake for about 20-25 min, rotating sheets and tossing carrots halfway through.
- To make the dressing, mix all the ingredients in a blender until well combined
- Mix the shredded cabbage and quinoa together and toss with about half of the dressing
- To make the salad, start with a bed of baby spinach then add the quinoa-cabbage mix, sweet potatoes, edamame, carrot chips, peanuts and drizzle the remaining dressing and top with chopped coriander
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