Sriracha Edamame & Quinoa Salad

Colorful quinoa mixed with crunchy veggies like edamame, red cabbage, and carrots, topped with a zesty Sriracha honey-lime dressing. Perfectly sweet, spicy, and satisfying!

Time to read: 4 min | Time: 10 min | Yields: 3 servings

Ingredients

• 1 cup (175 g) raw quinoa

• 1 cup (226 g) shelled edamame

• 1/4 small head (200g) red cabbage, finely chopped

• 2 medium carrots, diced

• 1 red bell pepper, diced

• 5 scallions, greens, diced

• Sesame seeds, optional

Dressing

•  1 lime, juice & zest

• 1 tbsp oil

• 2 tbsp maple syrup

• 1 tbsp toasted sesame oil

• 3 tbsp Sriracha

• 1/2 tsp Salt

• Water as needed

Method

1. Cook your quinoa according to the package instructions. Let cool completely.

2. Chop red cabbage and peppers into a medium dice, then shred your carrots and thinly slice your scallions if using.

3. Combine with edamame, cooked quinoa, and toss with dressing (slowly add dressing to taste)

4. Taste for seasoning, add salt or lime juice as needed, and optionally top with a sprinkle of sesame seeds.

Nutrition facts per one serving (~433 g):

Energy: 431 kcal | Carbs: 66 g | Protein: 13.9 g | Fat: 14.6 g

Video: Three Meal Prep Salad Recipes