High-Protein Edamame Salad (with Quinoa)

This high-protein edamame salad is made with quinoa and is a really filling meal prep idea or quick, healthy meal to whip up. I love to make this in the summer because it can be enjoyed hot or cold, and lets me make a quick meal without having to stay in my kitchen too long.

Why you’ll love this edamame salad:

• Quick: This recipe will only take 30-minutes to make. An easy, healthy meal
• High-Protein: Get your protein in so you stay full longer with this plant-based edamame salad
• Versatile: Swap out any of the veggies for what you have on hand

Ingredient Notes:

Quinoa: The fiber in quinoa helps with so many things like your cholesterol and blood sugar levels. It’s also rich in antioxidants and is really versatile.

Edamame: Rich in vitamins and minerals, and high in protein, edamame is an easy way to add nutrients and protein into any recipe. Eat them on their own, throw into a salad, soup, etc.

How to make edamame salad:

1. Cook the quinoa according to the instructions on the package. Allow to cool.
2. In a small bowl, add the olive oil, garlic powder, salt, cracked black pepper, lime juice and lime zest. Whisk to combine and set aside.
3. In a large bowl, combine ALL of the other ingredients.
4. Pour the dressing overtop and mix to combine. Adjust seasoning to taste.

Expert Tips & FAQ:

Customize this salad: Customize this salad and add or remove any ingredients you wish- add some avocado, use apple cider vinegar, add your choice of cheese or vegan substitute. If you’re not in a quinoa mood, pick a pasta instead!

Storage: Salad can be kept in the fridge in an airtight container for 4 – 6 days.

More protein-packed recipes to enjoy:

• Vegetarian Black Bean Tacos
• High Protein Edamame Pasta
• Easy Green Lentil Curry
• Stuffed Avocado

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High-Protein Edamame Salad (with Quinoa)

5 from 3 votes

This salad can be prepped in just 30-minutes and it's loaded with protein to keep you full!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Vegetarian Lunch

Cuisine Vegan, Mediterranean-Inspired, Vegetarian, Dairy-Free, Gluten-Free

Servings 4 servings

Calories 582 kcal

Ingredients

  

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• 2 cups quinoa cooked
• 2 cups edamame shelled and cooked
• 1 ½ cup cucumber diced
• 2 medium carrots shredded
• 2 jalapenos roasted + diced
• ½ cup sliced almonds toasted
• 1/3 cup cilantro chopped
• 2 tbsp. olive oil
• 1 tbsp. salt
• 2 tsp. garlic powder
• ½ tsp. cracked black pepper
• Juice of 1 ½ limes
• Zest of 1 lime

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Instructions

 

• Cook the quinoa according to the instructions on the package. Allow to cool.
• In a small bowl, add the olive oil, garlic powder, salt, cracked black pepper, lime juice and lime zest. Whisk to combine and set aside.
• In a large bowl, combine ALL of the other ingredients.
• Pour the dressing overtop and mix to combine. Adjust seasoning to taste.

Delicious!!

Video

Notes

Customize this salad and add or remove any ingredients you wish- add some avocado, use apple cider vinegar, add your choice of cheese or vegan substitute.

If you’re not in a quinoa mood, pick a pasta instead!

Salad can be kept in the fridge in an airtight container for 4 – 6 days.

Nutrition

Serving: 1 | Calories: 582kcal | Carbohydrates: 72.8g | Protein: 23.7g | Fat: 24.2g | Saturated Fat: 2.4g | Polyunsaturated Fat: 5.9g | Sodium: 614.4mg | Fiber: 13.6g | Sugar: 6.5g

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