Can I make this salad ahead of time?

Absolutely! This salad holds up well in the fridge for up to 3 days. Store the dressing separately if you prefer the broccoli to stay extra crunchy.

How do I blanch broccoli?

To blanch broccoli, boil a pot of water, add the florets, and cook for 1-2 minutes. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain well before adding to the salad.

Edamame are young green soybeans harvested before they reach maturity. These nutrient-rich beans are high in plant-based protein, fiber, vitamins, and minerals, particularly isoflavones, which support heart health.

Where do you buy edamame?

You can find edamame in most grocery stores, either in the fresh produce or frozen sections. They’re also a popular snack at Japanese restaurants and can be boiled, steamed, or microwaved at home.

Can I add other veggies?

Definitely! Shredded carrots, shredded beetroots, or diced cucumbers would pair wonderfully with this salad.

Broccoli & Edamame Crunch Salad

Description

This vibrant broccoli and edamame crunch salad features crunchy broccoli, quinoa, and a delicious ginger tahini dressing. It's an easy, vegan, and protein-rich dish perfect for meal prep.

Ingredients

Scale

1/2 cup uncooked quinoa
4 cups (~400g) broccoli, cut into bite-sized pieces
1 red capsicum (bell pepper), diced
1/2 cup raisins
2 cups (300g) frozen shelled edamame

Dressing

1 tablespoon grated ginger
3 tablespoons soy sauce
1/4 cup tahini
1 tablespoon maple syrup
1/4 cup apple cider vinegar
2-3 tablespoons water, to thin

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Instructions

Cook the quinoa according to package instructions. Once done, spread it on a plate to cool in the fridge.
Cook the edamame according to package instructions. Drain and rinse with cold water to cool quickly and prevent wilting the other ingredients.
While the quinoa is cooking, chop the broccoli into bite-sized florets, dice the red bell pepper, and set them aside.
In a small bowl, whisk together the tahini, soy sauce, ginger, maple syrup, vinegar, and water until smooth and creamy. Adjust the consistency with more water if needed.
In a large mixing bowl, combine the cooked quinoa, edamame, broccoli, bell pepper, and raisins. Pour the dressing over the salad and toss until everything is well coated.

Notes

Store leftover salad in an airtight container in the fridge for up to 3-4 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salads
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/4 recipe
Calories: 370
Sugar: 16.9g
Fat: 14.4g
Saturated Fat: 1.7g
Carbohydrates: 45.8g
Fiber: 9.7g
Protein: 19.5g