Quick gluten free salad with edamame, cucumbers, scallions and Ginger Soy & Sesame dressing.
I love Japanese food. In fact, that’s the only food we eat when we go out. Because it is hard to prepare good quality sushi and sashimi at home, I’m willing to spend money on it. So, it was nice to make this quinoa salad at home and enjoy my favourite Japanese flavours of the Ginger Soy & Sesame dressing combined with edamame beans, eggs, carrots, cucumbers, scallions and sesame seeds.
Quinoa salads make a great one meal. This salad is packed with protein and keeps fresh with a dressing for up to a day. Actually, the flavours were even greater the next day and we took the leftovers on a road trip.
Nutty and tender quinoa, combined with fresh cucumber slices, cooked edamame, crunchy carrots and scrambled eggs. The dressing is salty, sweet and tangy at same time. Eggs/egg whites are optional but give an extra protein boost to a meal, which I like.
You can find cooked and shelled edamame these days. Or if you already have some in a shell, like I did, just cook as per package instructions and remove the beans from the shells yourself. I also toasted the sesame seeds on a stovetop and that makes a big difference in taste.
If you like quinoa salads, you might also like my Mediterranean Quinoa Salad, Quinoa Salad with Apples, Cranberries, Pecans and Maple Basil Dressing, Lemon Dill Quinoa Salad and Cilantro Lime Quinoa Salad.
- 1 lemon, juice of (3 tbsp)
- 3 tbsp tamari or soy sauce, low sodium
- 2 tsp maple syrup (honey)
- 1 tsp sesame seed oil
- 1 tbsp fresh ginger, grated
- 1 small garlic clove, crushed
- 2 eggs, large
- 1/2 cup egg whites
- 3 cups quinoa, cooked
- 1/2 long English cucumber, peeled+seeded+sliced
- 1 cup carrot, shredded or matchstix
- 1 cup edamame beans, cooked & shelled
- 2 green onion sprigs, chopped
- 2 tbsp sesame seeds, toasted
- Cooking spray (I use Misto)
- Whisk Dressing ingredients in a small bowl and set aside to let flavours develop.
- In the meanwhile, preheat large non-stick skillet on medium heat and spray with cooking spray. Add eggs and egg whites, and stirring continuously, make scrambled eggs. Transfer to a large bowl along with Salad ingredients. Add previously prepared Dressing and mix gently, just enough to combine. Serve cold or warm, with poultry or seafood. Salad is quite filling on its own as well.
Servings Per Recipe: 7
Amount Per Serving = 1 cup:
Total Fat: 6.5 g
Cholesterol: 53.1 mg
Sodium: 500.1 mg
Total Carbs: 26.4 g
Dietary Fiber: 5.6 g
Protein: 11.6 g
WW Points+: 5