Description
This Sesame Quinoa Power Salad is a vibrant, satisfying, and nutritious meal that combines fluffy quinoa with crisp vegetables and a savory sesame dressing. It’s perfect for a quick lunch, light dinner, or meal prep option, packed with fiber and plant-based protein.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- Pinch of salt
- 1/4 cup tahini
- 3 tablespoons tamari or soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup or honey
- 1 teaspoon grated fresh ginger
- 1 minced garlic clove
- 1 finely diced red bell pepper
- 1 shredded carrot
- 1 thinly sliced cucumber
- Shelled edamame or snap peas
- Fresh spinach or massaged kale
- Baked or pan-fried tofu (cubed or crumbled) or shredded cooked chicken breast
- Toasted sesame seeds
- Diced avocado
- Toasted cashews or peanuts
Instructions
- Rinse the quinoa under cold running water in a fine-mesh sieve to remove saponin.
- Combine 1 cup of rinsed quinoa with 2 cups of water (or vegetable broth) in a medium saucepan, adding a pinch of salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until all liquid is absorbed.
- Remove from heat and let sit covered for another 5 minutes, then fluff with a fork and set aside to cool.
- In a small bowl or jar, combine all dressing ingredients: 1/4 cup tahini, 3 tablespoons tamari (or soy sauce), 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon maple syrup (or honey), 1 teaspoon grated fresh ginger, and 1 minced garlic clove.
- Whisk together until smooth, adding warm water if necessary to reach desired consistency. Taste and adjust seasonings as needed.
- Wash and chop all vegetables: finely dice red bell pepper, shred carrots, thinly slice cucumber, and prepare any other vegetables.
- If using spinach or mixed greens, wash and dry thoroughly. Massage kale if using.
- Prepare protein: press tofu to remove excess water, then cube and pan-fry or bake until crispy, or use pre-cooked shredded chicken.
- In a large mixing bowl, combine the cooled quinoa, prepared vegetables, and chosen protein.
- Gently fold in the spinach or massaged kale.
- Pour about two-thirds of the sesame dressing over the salad and toss gently until evenly coated.
- Spoon portions of the salad onto plates or meal prep containers, garnish with toasted sesame seeds, diced avocado, and cilantro if desired. Drizzle with remaining dressing and enjoy immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Lunch/Dinner
- Method: Cooking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: This salad is great for meal prep; store components separately and assemble just before serving. Feel free to customize with seasonal vegetables or different protein options.