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Quinoa Edamame Broccoli Salad with Tahini Vinaigrette
A vibrant, nutrient‑packed Quinoa Edamame Broccoli Salad drenched in creamy tahini vinaigrette. Gluten‑free, vegan, high‑protein, and perfect for meal‑prep lunches or healthy dinners.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Dinner, Salad
Cuisine:
American
Servings:
6
Servings
Calories:
410
kcal
Author:
Emmy Clinton
Ingredients
1
Bags
Edamame
thawed
2
Cups
Quinoa
cooked
2
Cups
Broccoli Florets
2
Cups
Cauliflower Florets
2
Cups
Brussel Sprouts
chopped
½
Cup
Cilantro
chopped
5
Green Onions
chopped
½
Cup
Pepitas
Tahini Vinaigrette
½
Cup
Tahini
1
Tablespoon
Apple Cider Vinegar
¼
Cup
Honey
2
Lemons
juiced
1
Tablespoon
Garlic Powder
1
Teaspoon
Salt
Instructions
Rinse 1 cup quinoa, then simmer with 2 cups water and a pinch of salt until absorbed. Let sit 5 minutes, then fluff and cool.
Toss broccoli and cauliflower with olive oil, garlic powder, paprika, and salt. Roast at 400°F for 20–25 mins until golden.
Thinly slice Brussels sprouts, chop green onions and cilantro. Thaw edamame.
Whisk tahini, honey, vinegar, lemon juice, garlic powder, and salt. Add warm water to thin.
Combine quinoa, veggies, edamame, and herbs. Toss with dressing. Top with pepitas.
Nutrition
Calories:
410
kcal