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Try This Quinoa Power Salad At Home

Pack in your veggie protein with this recipe by Right Bite

Recipe by Right Bite 

 

Packed with vegetarian protein, this salad makes for a great post-workout dinner or healthy lunch on the go. Top it up with some shredded chicken or grilled prawns for an extra kick.

 

For the salad: 

  • 1 cup quinoa, cooked and chilled
  • 1 cup shelled edamame beans, steamed and chilled
  • ½ cup roasted sweet potato cubes
  • ½ cup peeled and julienned carrots
  • ½ cup shredded purple cabbage
  • 1 cup baby spinach
  • 2 tablespoons raw peanuts, for extra crunch
  • 1 tablespoon chopped coriander, for garnish
  • 1 tablespoon olive oil or coconut oil
  • Salt and pepper to taste

 

For the dressing:

  • 1 small clove of garlic, peeled and finely grated
  • 1-inch piece of ginger, peeled and finely grated
  • 1 tbsp homemade peanut butter
  • ½ tsp sriracha
  • 1/4 cup rice wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon water
  • 1/2 tablespoons toasted sesame oil
  • 1 tbsp freshly squeezed orange juice

 

Prep Instructions

  1. Start by making the carrot chips. Preheat your oven to 240ºC. Toss the carrots, oil, with some salt and pepper in a large bowl until evenly coated then arrange them onto a single layer on a baking sheet. Bake for about 20-25 min, rotating sheets and tossing carrots halfway through
  2. To make the dressing, mix all the ingredients in a blender until well combined
  3. Mix the shredded cabbage and quinoa together and toss with about half of the dressing
  4. To make the salad, start with a bed of baby spinach then add the quinoa-cabbage mix, sweet potatoes, edamame, carrot chips, peanuts and drizzle the remaining dressing and top with chopped coriander