Lunch · Japanese
Edamame, tofu and quinoa salad with sesame and lime
Quinoa tossed with edamame, tofu, cucumber and carrot in a soy, sesame and lime dressing.
- Serves
- 2
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 bowls- 100 g quinoa, dry
- 300 g edamame, shelled
- 200 g firm tofu, cubed
- 150 g cucumber, diced
- 100 g carrots, grated
- 20 g green onions, sliced
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tsp sesame oil
- 1 tsp sesame seeds
Method
Rinse the quinoa and simmer in 250 ml water, covered, for 12 minutes. Rest for 5 minutes and fluff with a fork.
Boil the edamame for 3 minutes, drain and cool under cold water.
Whisk the soy sauce, vinegar, lime juice and sesame oil in a large bowl.
Add the quinoa, edamame, tofu, cucumber, carrot and green onions and toss. Scatter with the sesame seeds. Keeps 2 days in the fridge.