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.
Servings: 6 Servings
Calories: 410kcal
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.
