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Main mealVegetarianBalancedVeganGrains & porridgesNuts & seeds€€€

Vegan Rainbow Quinoa Salad with Almond Dressing

Name: Vegan Rainbow Quinoa Salad with Almond Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 180 g Quinoa, uncooked; 360 ml Water; 200 g Cabbage, red, raw; 100 g Carrots, mature, raw; 1 medium Peppers, bell, red, raw; 100 g Edamame, frozen, unprepared; 2 medium Green onion, (scallion), bulb and greens, root removed, raw; 1 bunch Coriander (cilantro) leaves, raw; 30 g Nuts, almonds; 60 g Almond butter, creamy; 2 tbsp Soy sauce made from soy and wheat (shoyu), low sodium; 1 tbsp Syrups, maple; 2 tbsp Lime juice, raw; 1 tsp Ginger root, raw; 1 clove Garlic, raw; 2 tbsp Water

A refreshing and protein-rich vegan salad with almond dressing, crunchy vegetables and quinoa. The perfect healthy meal for energy and recovery.

Prep time15 min

Cook time15 min

Total time30 min

Servings4

Recipe

For the salad

Quinoa, uncooked180 gWater360 mlCabbage, red, raw200 gCarrots, mature, raw100 gPeppers, bell, red, raw1 mediumEdamame, frozen, unprepared100 gGreen onion, (scallion), bulb and greens, root removed, raw2 mediumCoriander (cilantro) leaves, raw1 bunchNuts, almonds30 g

For the almond dressing

Almond butter, creamy60 gSoy sauce made from soy and wheat (shoyu), low sodium2 tbspSyrups, maple1 tbspLime juice, raw2 tbspGinger root, raw1 tspGarlic, raw1 cloveWater2 tbsp

Pot with lid,Large salad bowl,Small bowl for the dressing,Fork or small whisk

Per 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

1Rinse 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.
2Meanwhile, 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.
3In 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.
4Gently fluff the cooled quinoa with a fork and add it to the vegetables in the bowl.
5Pour the almond dressing over the salad and mix everything well so that all the ingredients are evenly coated.
6Before 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.

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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.