Fresh, Crisp, and Packed With Plant Power
This high-protein Asian green salad brings together crisp vegetables, tender quinoa, and vibrant herbs for a refreshing dish that tastes as nourishing as it looks. Every bite offers a mix of textures — crunchy snap peas, soft edamame, delicate greens — all tied together with a bright, zesty Asian-inspired dressing. It’s a quick recipe perfect for busy lunches, meal prep, or a colorful side dish that elevates any dinner table. Light yet satisfying, this bowl delivers a balanced combination of flavor, color, and plant-based protein to energize you throughout the day.
PrintHigh-Protein Asian Green Salad
Fresh, crisp Asian green salad with quinoa, edamame, and a bright sesame dressing.
Ingredients
1 cup cooked quinoa
1 cup edamame
1 cup snap peas, sliced
1 cucumber, diced
2 green onions
1 cup chopped spinach
1/2 cup cilantro
Dressing: 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp lime juice, 1 tbsp maple syrup, 1 tsp ginger, 1 garlic clove, 1 tsp sesame seeds
Instructions
1. Combine quinoa and vegetables in a bowl.
2. Whisk dressing ingredients until glossy.
3. Pour dressing over salad.
4. Toss gently to combine.
5. Adjust seasoning to taste.
6. Chill or serve immediately.
Notes
Store up to 3 days.
Add nuts for crunch.
Serve with tofu or tempeh for more protein.
Preparation Time
Preparation: 15 minutes
Cooking: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Ingredients
Salad
1 cup cooked quinoa (cooled)
1 cup shelled edamame
1 cup snap peas, sliced
1 small cucumber, diced
2 green onions, thinly sliced
1 cup fresh spinach, chopped
½ cup cilantro, chopped
Asian Dressing
3 tbsp soy sauce or tamari
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp lime juice
1 tbsp maple syrup
1 tsp grated ginger
1 small garlic clove, minced
1 tsp toasted sesame seeds
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
Large mixing bowl
Sauce bowl
Sharp knife
Cutting board
Measuring cups and spoons
Whisk or fork
Serving spoon
Preparation Steps (Beginner-Friendly)
- Add the cooked quinoa to a large bowl and break up any clumps with a spoon.
- Toss in the edamame, sliced snap peas, diced cucumber, green onions, spinach, and cilantro. Mix gently for 1–2 minutes until everything looks evenly combined. 🥒
- In a small bowl, whisk the soy sauce, rice vinegar, sesame oil, lime juice, maple syrup, ginger, garlic, and sesame seeds. The dressing should turn glossy and aromatic.
- Pour the dressing over the salad and toss for 30 seconds until the ingredients absorb the flavors.
- Taste and adjust seasoning with extra lime or soy sauce.
- Serve immediately or chill for 10 minutes for a refreshing, crisp texture. 🥗✨
Chef’s Tips
Store the salad for up to 3 days in an airtight container.
Swap quinoa for farro or brown rice to change the texture.
Add toasted cashews or almonds for crunch.
Serve with grilled tofu or tempeh for an even heartier meal.
Nutrition Information
Serving: 1
Calories: 240 kcal
Protein: 12 g
Carbs: 28 g
Fat: 9 g
Fiber: 5 g
Sugar: 4 g