by Julie Pace, RDN | Mar 29, 2022
Need a quick, healthy, and delicious meal? This Quinoa Salad Recipe is a vibrant combination of nutrient-dense ingredients like protein-packed quinoa, fiber-rich edamame, and an array of fresh vegetables. Ready in just 15 minutes, this vegan and gluten-free dish is perfect for busy lifestyles, meal prep, or a refreshing lunch or dinner.
Why You’ll Love This Quinoa Salad Recipe
- Quick & Easy: Ready to serve in just 15 minutes.
- Nutrient-Dense: Packed with plant-based protein, vitamins, and antioxidants.
- Supports Wellness: Promotes digestion, boosts energy, and supports overall health.
- Diet-Friendly: Vegan, gluten-free, and dairy-free for any lifestyle.
Made With Ingredients With Health Benefits
- Quinoa: A complete protein that contains all nine essential amino acids. It’s also high in fiber, aiding digestion and keeping you full longer.
- Edamame: Loaded with protein and folate, which support muscle repair and energy production.
- Red Cabbage: Rich in vitamin C and antioxidants, helping to boost the immune system and fight inflammation.
- Cucumbers: Hydrating and low-calorie, they provide essential vitamins like K and A.
- Tomatoes: High in lycopene, a powerful antioxidant that supports heart health.
- Fresh Ginger: Known for its anti-inflammatory and digestion-supporting properties.
- Low-Sodium Soy Sauce: Adds flavor with less sodium, supporting heart health and reducing bloating.
Ingredients You’ll Need To Make This Quinoa Salad
- 1/2 cup Rainbow Quinoa: Uncooked.
- 2 cups Shelled Edamame: Cooked.
- 2 cups Red Cabbage: Chopped.
- 1 Small Red Onion: Chopped.
- 2 Medium Cucumbers: Diced.
- 1 Large Tomato: Diced.
- 2 tbsp Low-Sodium Soy Sauce: Or use gluten-free tamari or coconut aminos.
- 2 inches Fresh Ginger: Peeled and grated.
Step-by-Step Instructions
- Cook the Quinoa: Rinse quinoa, then cook in 1 ¼ cups water until fluffy (about 12-15 minutes).
- Prepare Edamame: Boil for 5-7 minutes, drain, and set aside.
- Chop Vegetables: Dice cucumbers, tomatoes, onion, and chop cabbage.
- Combine Ingredients: In a large bowl, mix quinoa, edamame, and vegetables.
- Dress & Serve: Toss with soy sauce and freshly grated ginger for a flavorful finish.
Tips for the Best Rainbow Quinoa Salad
- Meal Prep Ready: Make a larger batch for lunches or quick dinners throughout the week.
- Boost the Flavor: Add toasted sesame seeds or a drizzle of sesame oil.
- Add More Protein: Top with baked tofu or chickpeas for an extra protein punch.
Nutritional Highlights
- High Protein: From quinoa and edamame, supporting muscle repair and energy.
- Antioxidant-Rich: Helps fight free radicals and supports glowing skin.
- Low-Calorie: A guilt-free dish that nourishes and satisfies.
- Fiber-Packed: Promotes healthy digestion and long-lasting fullness.
FAQ
Can I make this salad ahead of time?
Absolutely! Store in an airtight container for up to 3 days. For best results, add the dressing just before serving.
What can I substitute for soy sauce?
Coconut aminos or tamari work great as gluten-free alternatives.
Is quinoa necessary?
Quinoa is a fantastic option for its protein and nutrients, but you can swap it with brown rice, farro, or couscous for variety.
Quinoa Salad Recipe
Julie Pace, RDN
This Rainbow Quinoa Salad is a quick, healthy, and delicious meal ready in just 15 minutes! Packed with protein-rich quinoa, fresh vegetables, and a tangy ginger-soy dressing, it's vegan, gluten-free, and perfect for meal prep or a refreshing lunch or dinner.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Main Course, Salad
Cuisine American, dairy free, vegan
- 1/2 cup quinoa, dry rainbow
- 2 cups edamame, shelled cooked
- 2 cups red cabbage, chopped
- 1 small onion, red, chopped
- 2 med cucumbers, diced
- 1 large tomato, diced
- 2 tbsp low sodium soy sauce GF Coconut aminos or Tamari
- 2 inch fresh ginger, peeled and grated
Vegetables
While quinoa and edamame are cooking, chop vegetables.
In a large bowl, combine quinoa, edamame, and vegetables. Toss well. Drizzle with soy sauce and enjoy!
Keyword Quinoa Bowl, Quinoa Salad
by Julie Pace, RDN | Mar 27, 2022
Lemon Blueberry Loaf Cake
Julie Pace, RDN
An easy recipe for a simply sweet and deliciously moist lemon blueberry loaf cake. Make this cake for brunch or to have for an anytime sweet treat.
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Breads, Breakfast, Brunch, Dessert
Cuisine dairy free, vegan
- 1 cup all-purpose flour unbleached
- 1 cup almond flour, super fine, blanched
- 1-1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup wild blueberries frozen
- 1 Tbsp flour, all-purpose
Wet Ingredients
- 1/2 cup vanilla yogurt non-dairy
- 3/4 cup cane sugar, organic
- 3/4 cup non-dairy milk
- 2 tsp vanilla extract
- 3 Tbsp oil I used avocado
- 1/4 cup lemon juice freshly squeezed or juice
- 1 Tbsp lemon zest
Preheat oven to 350 degrees. Line loaf pan with parchment paper.
Add dry ingredients to a bowl, except the blueberries + 1 Tbsp flour. Whisk until well combined.
In a small bowl toss the blueberries in the 1 Tbsp flour.
In another bowl add wet ingredients and whisk until sugar is well combined.
Combine the wet and dry ingredients, then fold in a but a few of the wild blueberries, leaving some to top cake with.
Pour mixture into parchment lined pan. Bake for 40-50 minutes or until toothpick comes out clean,
When done, remove from oven and let sit to cool for 5-10 minutes. Top with lemon vegan cream cheese or glaze with 3/4 cup powdered sugar, 1/4 tsp lemon zest, and 1.5 tbsp fresh lemon juice, if desired.
Keyword Lemon Blueberry Loaf Cake
by Julie Pace, RDN | Mar 25, 2022
Healthy Greek Spaghetti
Julie Pace, RDN
Need a 15 minute meal? This quick and easy Greek Spaghetti recipe is so easy to make and so delicious. It's made with fresh mushrooms, red bell pepper, garlic, broccoli, sweet onion and fresh tomatoes with plant-based protein pasta and vegan feta. This dish will leave you feeling nourished and satisfied.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Main Course
Cuisine dairy free, Italian, vegan
- 4-6 ounces angel hair I used Barilla protein pasta
- 1 head broccoli chopped finely
- 2 large tomatoes diced
- 8 ounces mushrooms, sliced white button
- 4 cloves fresh garlic, minced
- 1 medium sweet onion chopped
- 2 tbsp white cooking wine
- 1/2 tsp salt iodized
- 1 tsp basil, dried
- 1 tsp oregano, dried
- 1/4 tsp pepper
- ad lib feta i used follow your heart dairy-free feta
Veggies
While spaghetti is cooking, chop vegetables.
In a saute pan, add white cooking wine, chopped vegetables, herbs, salt and pepper then saute for 5-7 minutes.
When noodles are done, drain then add to vegetable mixture.
Toss well. Plate and top with feta, if desired.
Keyword dairy free recipe, healthy pasta dish, healthy pasta recipe, Vegan Recipe
by Julie Pace, RDN | Mar 22, 2022
Chopped Green Goddess Salad
Julie Pace, RDN
This simple Green Goddess Salad is so delicious and easy to make. It's made with green cabbage, broccoli, green onions, cucumbers, and a homemade Green Goddess salad dressing. Packed with health promoting ingredients, this salad will leave you feeling nourished and satisfied.
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Salads
Cuisine dairy free, Gluten Free, vegan
Salad
- 1/2 head green cabbage, finely chopped
- 4 medium mini cucumbers, finely chopped organic
- 6 stalks green onions, finely chopped
- 1 head broccoli, finely chopped organic
Dressing
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1/4 cup maple syrup
- 3 cloves fresh garlic
- 1 cup baby spinach organic
- 1/4 cup green onions
Place chopped cabbage, broccoli, onions and cucumbers in a large bowl.
Add all the dressing ingredients to a food processor or blender and blend until smooth and creamy.
Pour the dressing over the chopped salad and toss to combine.
Keyword chopped salad, green goddess salad, salads
by Julie Pace, RDN | Mar 19, 2022
Carrot Cake Baked Oats
Julie Pace, RDN
Nutritious and delicious, this Carrot Cake Baked Oats recipe is one of my favorite ways to eat oats. It's made with healthy whole grain oats, maple syrup,, organic carrots and delicious spices. Refined sugar free, vegan, and gluten free. Enjoy it for breakfast, brunch or dessert.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Breads, Breakfast, Dessert
Cuisine Gluten Free, vegan
- 2 cups old fashioned rolled oats
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp ground, nutmeg
- 1/4 tsp ground, cloves
- 1/2 tsp ginger
- 1/4 tsp salt
- 1-3/4 cup unsweetened almond milk
- 2 tbsp flaxseed, ground
- 6 tbsp water
- 1/3 cup maple syrup
- 1 tbsp vanilla extract
- 3/4 cup carrots, shredded
- 1//2 cup walnuts, chopped
In a small bowl, mix flaxseed and water together. Set aside for 5 minutes to let thicken.
Preheat oven to 375 degrees.
In a large bowl, mix oats, baking powder, cinnamon, nutmeg, cloves, ginger and salt.
In medium bowl, add milk, maple, syrup, vanilla extract. Add in the carrots, flaxseed mixture (when thickened) and walnuts.
Combine wet ingredients to dry ingredients and stir until combined.
Pour mixture into a greased ( I used coconut oil) 8×8 or 9×9 baking dish. Bake until lightly browned, or 30-40 minutes depending on which size baking dish you use.
Let cool for 5 minutes. Serve warm.
Top with warm maple syrup, if desired.
Keyword baked oats, carrot cake, oats
