TRAINAI RECIPE · LUNCH
Edamame Quinoa Crunch Salad
Use cooked edamame, thawed if frozen, and cooled cooked quinoa.
- Prep
- 15 min
- Cook
- 0 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
479 kcal26.2 g protein57.4 g carbohydrate19.1 g fat16.1 g fiber
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 140 g shelled edamame, cooked
- 130 g quinoa, cooked
- 80 g cabbage
- 100 g cucumber
- 60 g carrot
- 8 g sesame seeds
- 20 g lemon juice
- 5 g olive oil
Ingredient notes
Vegan ingredients.
Contains: sesame, soy. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Use cooked, cooled grains and legumes as specified; drain canned ingredients. Wash and chop the vegetables and herbs.
- Whisk the listed oil with citrus juice. Toss grains, legumes and vegetables with the dressing.
- Gently fold in any canned fish, then add listed seeds or herbs. Divide into the stated portions and refrigerate until serving.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
