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Roasted edamame salad

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5min · 1 serving     100% PLANT BASED EDAMAME SALAD🍱| PERFECT FOR A QUICK AND EASY LUNCH!  • Chilli Oil  • Soy Sauce  • Rice Vinegar  • Maple Syrup  • Garlic  • Soft Shelled Edamame   • Cucumber   • Spring Onions  • Sesame Seeds   • Rice Noodles (OPTIONAL)  •
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This nutritious Edamame Quinoa Salad with Peanut Ginger Lime Dressing is a flavorful, hearty salad that is easy to make and can be enjoyed as a side dish or main dish. The quinoa and edamame are tossed with shredded carrots and red cabbage, a homemade ginger peanut dressing, and topped with agave lime roasted cashews. This gluten-free, vegan salad is a great source of plant-based protein and dietary fiber perfect for a nourishing lunch, a filling dinner, or as a side at your next cookout summer potluck! #edamame #quinoa #salad #nourishing #glutenfree #vegan
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10min · 4 servings

 

SCALE 1x2x3x

INGREDIENTS

This makes 3-4 servings of salad

Salad

2 cups cooked and shelled edamame
 • 1 bunch cilantro – finely chopped
 • 1 red bell pepper – diced
 • 1 small red onion – finely chopped
 • 1 cup cashews – roughly chopped (can sub pumpkin or sunflower seeds if you are allergic to nuts)

Ginger Miso Dressing

1 inch piece of ginger
 • 1 garlic clove
 • 2 small carrots – roughly chopped
 • 1/3 cup rice wine vinegar
 • 1/3 cup neutral oil (I used avocado)
 • 2 tbsp miso
 • 1 tbsp tahini (sub sesame oil, peanut butter or omit if allergic)

INSTRUCTIONS

Add all of your dressing ingredients to a food processor or blender and blend until smooth.
 • Mix dressing with the rest of your salad ingredients.
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Get the recipe: https://iheartvegetables.com/edamame-and-quinoa-salad/

For the salad

4 cups chopped romaine
 • 3/4 cup shredded red cabbage
 • 3/4 cup shredded carrots
 • 1 red bell pepper, chopped
 • 1 cup shelled edamame, cooked
 • 1 cup cooked quinoa
 • 1/4 cup chopped cilantro
 • 1/4 cup roasted cashews

For the dressing

1/4 cup creamy peanut butter
 • 2 tablespoons soy sauce
 • 1 tablespoon rice wine vinegar
 • 2 teaspoons brown sugar
 • 1/4 teaspoon garlic powder
 • Instructions
 • In a large bowl, add the romaine, red cabbage, carrots, bell pepper, edamame, quinoa, cilantro, and cashews. Toss to combine.
 • In a small bowl, whisk together the peanut butter, soy sauce, rice wine vinegar, brown sugar, and garlic powder.
 • Pour the dressing over the salad and toss until the vege
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15min · 3 servings

High-protein Edamame Quinoa Salad with Oil-Free Miso Ginger Dressing is easy, quick, and delicious. The perfect meal-prep recipe for a packed lunch or weeknight dinner. Great for potlucks, picnics, and barbecues.

Ingredients:

For the dressing:
 • ½ cup rice vinegar
 • 3 tablespoons tahini
 • 1 ½ tablespoons tamari or soy sauce
 • 1 ½ tablespoons white miso
 • 3 teaspoons maple syrup
 • 1 tablespoon grated ginger
 • ¾ teaspoon garlic powder

Salad:
 • 2 cups shredded carrots (about 3 medium)
 • 2 cups shredded red cabbage (about ½ small)
 • 1 cup edamame, frozen and shelled, thawed
 • 2 cups cooked quinoa
 • ½ cup sliced green onion (about 3)
 • ¼ cup chopped roasted peanuts
 • Salt to taste

https://cookingforpeanuts.com/quick-edamame-quinoa-salad-oil-free/
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 • edamame beans
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 • lebanese/ persian cucumbers
 • spring onions (scallions)
 • roasted peanuts
 • carrots

Ginger peanut dressing:
 • peanut butter
 • lime
 • honey or maple syrup
 • ginger powder
 • soy sauce
 • rice wine vinegar

Full recipe on the blog: https://goodnessavenue.com/edamame-crunch-salad/
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I made this big bowl for lunch and had it over a few days - and it tasted even better the next day as the veggies soaked in the dressing! It’s a great option for meal prep to the office as well! Like & save for later! Makes 4 large portions

Salad:
 • 1.5 cup cooked quinoa
 • 300 g frozen edamame (not in the shell)
 • 500 grams grilled chicken breast*
 • 1 cup shredded red cabbage
 • 4 cups of your fave greens, i used a big salad mix that includes chopped kale, green cabbage, and brusel sprouts. You can use any mix that calls to you, even shredded carrots
 • ¼ cup chopped scallions
 • ¼ cup chopped roasted peanuts - optional

Dressing:

3 tbsp natural creamy peanut butter
 • 2 tbsp rice vinegar
 • 2 tbsp honey
 • 3 tbsp low sodium soy sauce or tamari
 • 2 tsp grated fre
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Roasted Broccoli Asparagus Salad with Creamy Roasted Garlic Lemon Dressing

Recipe 

Ingredients:


 • - 1.5 lbs Russet potatoes, peeled and cut into 1-inch cubes
 • - 1 tsp baking soda
 • - 1 medium head of broccoli, diced into 1/2-inch bite-size pieces
 • - 4 oz asparagus (about 8 thick spears), thinly sliced on a bias
 • - Oil for roasting
 • - 2 tsp garlic powder
 • - 2 tsp onion powder
 • - 1/2 tsp dry thyme
 • - 2 cloves of garlic in their peels
 • - Zest and juice of 1 lemon
 • - 2 tbsp unsweetened plant-based yogurt
 • - 2 tbsp extra virgin olive oil
 • - 2 tsp maple syrup
 • - 1 tsp Dijon mustard
 • - 2 scallions, thinly sliced
 • - 1/4 cup fresh parsley or dill, minced
 • - 1 1/2 cups frozen edamame
 • - Salt

Instructions:

1. Preheat the oven to 425F and bring a pot of water
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