Protein-Packed Quinoa Salad
This salad is full of ingredients that have so many health benefits, it is quick to put together and is very tasty. Quinoa is the base of this salad and is a complete plant protein. It is gluten-free, high in protein, high in fiber, and is a good source of iron, magnesium, and vitamin B. Get this super grain cooked and cooled whilst you prep the rest of the ingredients.
Cooked black beans are the second protein punch in this salad. You can used canned organic beans, pull out your pressure cooker, instant pot or cook them on the stovetop. Whichever method you choose just make sure they are cooked and cooled. Besides being high in protein they too are high in fiber, contain calcium and magnesium which are great for bone health and they can help lower blood pressure and cholesterol.
This next ingredient sometimes gets a bad rap. So many people do not like to include soy in their diets. You can choose if you want to include or exclude this when you are making this recipe. It is not a deal-breaker. I really like edamame, it isn’t a processed form of soy and it is a lovely addition to this. Edamame packs a protein punch in a big way! One cup of edamame provides around 18 grams of protein. It is also a complete protein containing all of the essential amino acids which makes it a good one to include in a plant-based diet. This pretty green legume is a good source of plant-based omega 3 fatty acids which help reduce the risk of heart disease, it is high in fiber, antioxidants and vitamin K. Tomatoes which are a great source of the antioxidant lycopene, which is linked to heart health, vision support, digestive health and high in Vitamin C round out this dish. Add some chives and the deliciously tangy dressing, top with microgreens and you have a complete protein-packed well-balanced dish right there!
Protein Packed Quinoa Salad
Ingredients
For Salad
- 3 Cups Quinoa cooked
- 2 Cups Black Beans
- 1 Cup Edamame, shelled
- 1 Cup Cherry Tomatoes
- 2 Stalks Chives or Green Onions
- 1/2 Cup Microgreens
For Dressing
- 1/4 Cup Lemon Juice
- 1/4 Cup Olive Oil
- 1/4 tsp salt
- 1/4 tsp Black Pepper ground
- 1 Clove Garlic minced
- 1/2 tsp Agave or Maple Syrup
Instructions
Salad
- Put 1 cup of uncooked quinoa on to cook. Once cooked and cooled you should end up with 3 cups cooked quinoa. Cook quinoa in vegetable stock for more flavour.
- Drain and rinse the black beans if using canned.
- Cut the grape or cherry tomatoes in half, finely chop the chives/green onions and rinse the microgreens.
- Defrost cooked edamame beans. If you are using uncooked then just steam them for a few minutes to cook.
- Add all of the ingredients to a bowl and mix to combine. Pour dressing over the salad and stir. Keep in the fridge.
Dressing
- Place lemon juice, olive oil, salt, pepper and minced garlic in a jar and shake to combine. Taste the dressing and if to tart for your liking add the 1/2 tsp of the agave or maple syrup. You could also whisk together if you don't have a jar handy
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