Vegetarian€€€
Vegan Rainbow Quinoa Salad with Almond Dressing
A refreshing and protein-rich vegan salad with almond dressing, crunchy vegetables and quinoa. The perfect healthy meal for energy and recovery.
Prep time
15 min
Cook time
15 min
Total time
30 min
Servings
4
Recipe
For the salad
Quinoa, uncooked
180 gWater
360 mlCabbage, red, raw
200 gCarrots, mature, raw
100 gPeppers, bell, red, raw
1 mediumEdamame, frozen, unprepared
100 gGreen onion, (scallion), bulb and greens, root removed, raw
2 mediumCoriander (cilantro) leaves, raw
1 bunchNuts, almonds
30 gFor the almond dressing
Almond butter, creamy
60 gSoy sauce made from soy and wheat (shoyu), low sodium
2 tbspSyrups, maple
1 tbspLime juice, raw
2 tbspGinger root, raw
1 tspGarlic, raw
1 cloveWater
2 tbspPer servingTotal
Calories:382.2 kcal1528.9 kcal
Protein:16.1 g64.4 g
Carbohydrates:47.6 g190.3 g
Fiber:9.7 g38.7 g
Water:245.5 ml982 ml
Fat:16.3 g65.2 g
Micronutrients
Sugar:8.7 g34.7 g
Saturated fat:1.3 g5.1 g
Cholesterol:0 mg0 mg
Sodium:311.2 mg1244.7 mg
Potassium:907.1 mg3628.4 mg
Calcium:158.6 mg634.2 mg
Iron:4.3 mg17.2 mg
Magnesium:190.9 mg763.7 mg
Zinc:2.9 mg11.5 mg
Phosphorus:410 mg1639.8 mg
Vitamin C:75 mg299.8 mg
Vitamin A:305.5 µg1222.1 µg
Vitamin D:0 µg0 µg
Vitamin B12:0 µg0 µg
Instructions
1
Rinse the quinoa thoroughly under running water. Pour it into a pot, cover with water and bring to a boil. Reduce the heat, cover and cook for 15 minutes. Then remove from heat and let it cool.
2
Meanwhile, prepare the dressing in a small bowl: mix the almond butter, soy sauce, maple syrup, lime juice, ginger and garlic. If needed, add warm water until you get a smooth, pourable texture.
3
In a large bowl, prepare the vegetables: grate the carrot, slice the red cabbage, bell pepper and spring onion. Add the cooked edamame and chopped cilantro.
4
Gently fluff the cooled quinoa with a fork and add it to the vegetables in the bowl.
5
Pour the almond dressing over the salad and mix everything well so that all the ingredients are evenly coated.
6
Before serving, sprinkle with toasted almond flakes for extra crunch.
Nutritional benefits
Thanks to the high vitamin E content from almonds and antioxidants from red cabbage, this meal supports skin health and reduces inflammatory processes in the body.
Similar recipes
17 g
93 g
19 g
Share your opinion
0,00 comments
Flavor
0,0
Prep time
0,0
Difficulty
0,0
Satisfaction
0,0
About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.