Quinoa Crunch Salad (members only)
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This Quinoa Crunch Salad is a quick and delicious lunch or dinner. Made with a simple, homemade asian dressing.
Spring is for salads. And this Quinoa Crunch Salad is the perfect salad to make for a light lunch or dinner. The veggies are crisp, the dressing is light & delicious and the quinoa makes it a little hearty. PLUS, you can add your favorite plant based protein to this! Great for meal prep and so yummy!
here’s what you need
ingredients
- oil
- low sodium soy sauce
- sriracha
- sesame oil
- lime juice
- garlic
- fresh ginger
- salad mix
- bell pepper
- quinoa
- cilantro
- mint
- green onions
equipment
You just need a small and large mixing bowl!
steps
step 1: prep
The main prep you want to do ahead of time is get the quinoa cooked and cooled – the prep time for this is not included in the recipe because ideally you will just use leftover quinoa. If you don’t have leftover quinoa, be sure to give yourself enough time to cook it and let it chill.
The other thing we need to prep is the dressing. You are going to want to put this dressing on everything! It is bright, acidic but also not too heavy.
Just add everything to a bowl or jar and whisk (or shake) until combined.
step 2: assemble
To assemble just add your veggies and quinoa to a bowl. Pour over the dressing and toss until everything is coated nicely.
This is best served right away, so dig in! If you are making this ahead of time, just leave the dressing off until right before serving!
tips & tricks
I used a salad mix from Trader Joe’s with cabbage, carrots, endives & radicchio. You just want something with crunch – a mixed cabbage bag would be great too!Â
Add some extra protein to this by adding cooked edamame, roasted tofu or grilled vegan chicken.
If making ahead of time, wait to add the dressing until right before serving.
If you can make the quinoa the day before it will ensure it is fully chilled before adding it to the salad.
need more recipe inspo? check these out:
Quinoa Crunch Salad
Ingredients
FOR THE DRESSING
- 1/4 cup oil I used avocado oil
- 2 tablespoons low sodium soy sauce or sub tamari
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- 1 lime juiced
- 1 clove garlic grated
- 1 teaspoon fresh ginger grated
FOR THE SALAD
- 9 ounces salad mix see notes
- 1 bell pepper diced
- 1 cup cooked quinoa cooled
- 1/2 bunch cilantro chopped
- 2 tablespoons mint chopped
- 3 green onions chopped
Equipment
- mixing bowl
Instructions
- Add the dressing ingredients to a bowl and whisk to combine. Set aside.
- Add the salad ingredients to a mixing bowl. Pour over the dressing and toss until coated.
- Serve right away.
Notes
- I used a salad mix from Trader Joe’s with cabbage, carrots, endives & radicchio. You just want something with crunch – a mixed cabbage bag would be great too!Â
- Add some extra protein to this by adding cooked edamame, roasted tofu or grilled vegan chicken.
- If making ahead of time, wait to add the dressing until right before serving.
- If you can make the quinoa the day before it will ensure it is fully chilled before adding it to the salad.
