Vegan Turmeric Quinoa and Edamame Salad with Almond Satay Dressing is delicious. This meal contains 17 grams of protein and 390 calories per serving. Takes 30 minutes to prepare this dish. We made this recipe with quinoa, vegetable broth, seasoning, edamame, carrots, bell pepper, cabbage, onions, cilantro, almond butter, soy sauce, lime juice, maple syrup, garlic, water, and ginger. You may pair this salad with grilled tempeh, asian cucumber salad, crispy tofu, sesame broccoli, baked edamame patties, pickled carrots, or vegan gyoza. Store this Vegan Turmeric Quinoa and Edamame Salad with Almond Satay Dressing for four days in the refrigerator.
STATS:
- Calories: 390 kcal
- Serving size: 1½ cups
- Cooking time: 15 minutes
- Cuisine: Asian
- Total time: 30 minutes
- Course: Main
- Preparation time: 15 minutes
- Diet: Vegan
- Serving: 4
EQUIPMENT:
- Medium saucepan with lid
- Large mixing bowl
- Cutting board
- Knife
- Measuring spoons
- Small mixing bowl
- Whisk
- Fork
- Measuring cups
INGREDIENTS:
FOR THE TURMERIC QUINOA:
- 1 cup dry quinoa
- Quarter tsp black pepper
- 2 cups low-sodium vegetable broth
- Quarter tsp salt
- 1 tsp ground turmeric
FOR THE SALAD:
- 1½ cups cooked shelled edamame
- 1 cup shredded carrots
- Half cup sliced red cabbage
- 1 cup chopped cucumber
- Quarter cup sliced green onions
- 1 cup diced red bell pepper
- Quarter cup chopped cilantro
FOR THE ALMOND SATAY DRESSING:
- 1 tbsp lime juice
- Quarter cup natural almond butter
- 1 tbsp pure maple syrup
- Quarter tsp red pepper flakes
- 2 tbsp low-sodium soy sauce
- 1 small grated garlic clove
- Half tsp grated ginger
- 2–4 tbsp warm water
INGREDIENT NOTES:
QUINOA:
- It gives a fluffy texture in the recipe and makes the salad more filling. This quinoa gives vegan protein and fiber as well. You may use brown rice as per your preference.
LOW-SODIUM VEGETABLE BROTH:
- This broth gives flavor to the quinoa and keeps the sodium low in the recipe. You may use water as another option.
EDAMAME:
- It makes the salad more satisfying and gives a soft texture as well. You may use cooked green peas as a substitute.
LOW-SODIUM SOY SAUCE:
- This soy sauce gives a savory and salty taste to the salad. It maintains the sweetness of the maple syrup. You may use tamari as another choice.
MAPLE SYRUP:
- It maintains the tangy lime juice and salty soy sauce in the recipe. Utilize agave syrup if you are not using maple syrup.
RED PEPPER FLAKES:
- They give gentle spice to the satay dressing. You may use a small amount of chili powder as another idea.
INSTRUCTIONS:
- First, rinse the quinoa in cold water, then put it in the saucepan.
- Include vegetable broth, salt, turmeric, and black pepper, then boil the ingredients.
- Cover the saucepan and cook the quinoa on a low flame for 15 minutes, then remove it from the flame.
- Leave the quinoa covered for five minutes, then fluff it with a fork and cool well.
- Cook the edamame as per package guidelines and drain it well.
- Include the carrots, cucumber, bell pepper, cabbage, green onions, and cilantro in the bowl.
- Whisk almond butter, soy sauce, lime juice, maple syrup, garlic, red pepper flakes, and ginger in the small bowl.
- Add 1 tbsp water at a time to get the right consistency.
- Gently toss quinoa & edamame with the vegetables, then pour the satay dressing on the salad.
- Lastly, toss the salad gently to coat all the ingredients and serve.
SERVING SUGGESTIONS:
LUNCH:
- Avocado Toast
- Vegetable Spring Rolls
- Miso Soup
PROTEIN MEAL:
- Crispy Tofu
- Grilled Tempeh
- Baked Edamame Patties
ASIAN DINNER:
- Vegetable Sushi Rolls
- Vegan Gyoza
- Miso Glazed Eggplant
SIDE DISHES:
- Asian Cucumber Salad
- Sesame Broccoli
- Pickled Carrots
TIPS:
- Rinse the quinoa properly, then cook to remove the bitter taste.
- Include water in the dressing slowly to get better thickness in the recipe.
- Cool the quinoa well, then mix in the salad so the vegetables stay fresh.
STORAGE INFORMATION:
FRIDGE:
- Put the salad in the container and store for 4 days.
FREEZER:
- Freezing the assembled salad is not recommended.
FAQs:
How to make the salad gluten-free?
- If you do not want gluten in the recipe, replace soy sauce with gluten-free tamari.
Can I make this meal for nut-allergic people?
- Yes, you may replace almond butter with sunflower seed butter, then make it for people who have a nut allergy.
Is frozen edamame good to include?
- Yes, you may add frozen edamame as an easy option, as it works well.
Can I make this salad earlier?
- Yes, you may make it in advance for meal prep and keep the dressing in a separate box.
Are extra vegetables good to add to the meal?
- Yes, you may include broccoli, snap peas, or radishes as per your choice.
NUTRITIONAL INFORMATION:
Calories: 390 kcal
Net carbs: 43 g
Iron: 4.5 g
Total carbs: 50 g
Vitamin A: 4,850 IU
Fiber: 7 g
Calcium: 105 g
Protein: 17 g
Sodium: 620 g
Potassium: 620 g
