By Chef Linda
If you ever wondered where to get your protein, you should give this crazy-delicious salad a try. Edamame, tofu, and quinoa are each complete proteins on their own, so this is a perfect dish to cover all the bases when it comes to protein. If you have other cooked grains, feel free to substitute for the quinoa. Add crunchy cabbage to get your greens in, a spicy and flavorful Asian dressing, and some sea vegetables (loaded with healthy minerals!). Then toss in some sesame seeds for a boost of calcium, and you've got a nourishing and delicious meal, sure to satisfy your tastebuds, appetite, and any questions you might get from curious onlookers who can't believe that vegans can get their protein from plants.
Notes on ingredients:
Edamame beans are fresh, young soybeans, most often found in the frozen section.
Seasoned tofu comes in a variety of flavors. If you can't find it pre-seasoned, plain, extra-firm tofu will work fine. It will absorb the flavors of the dressing.
Sea vegetables are loaded with minerals like calcium and also contain vitamins A and C, among many other benefits. Sea vegetables also contain iodine, which is critically important to maintaining a healthy thyroid. Look for them in the ethnic foods aisle.
…oh, and that gorgeous flower in the photo is an edible flower called a nasturtium. Farmers markets often sell edible flowers.
Ingredients
2 cups shelled edamame beans, defrosted
2 cups cooked quinoa
2 cups Asian/Napa cabbage or bok choy, thinly sliced
8 oz seasoned tofu, cut into 1/4 inch cubes
1 large garlic clove, peeled and grated or minced
1 (2-inch) piece of fresh ginger, grated
2 tbsp tamari or soy sauce
2 tsp rice vinegar
2 tbsp olive oil
2 tsp toasted sesame oil
¼ cup sesame seeds
¼ cup dried arame or wakame, soaked for 5 minutes and drained (optional)
Coarse salt and freshly ground black pepper, to taste
Juice from one large lemon
Directions
1 In a large bowl, make the dressing by whisking together the grated garlic, ginger, tamari, vinegar, olive oil, sesame oil, lemon juice and zest. Toss in the edamame, quinoa, cabbage, and tofu. Sprinkle with sesame seeds and toss. Taste and adjust seasonings. Serve, garnished with arame.
Edamame Quinoa Salad
YIELDS
6 to 8 servings
INGREDIENTS
2 cups shelled edamame beans, defrosted
2 cups cooked quinoa
2 cups Asian/Napa cabbage or bok choy, thinly sliced
8 oz seasoned tofu, cut into 1/4 inch cubes
1 large garlic clove, peeled and grated or minced
1 (2-inch) piece of fresh ginger, grated
2 tbsp tamari or soy sauce
2 tsp rice vinegar
2 tbsp olive oil
2 tsp toasted sesame oil
¼ cup sesame seeds
¼ cup dried arame or wakame, soaked for 5 minutes and drained (optional)
Coarse salt and freshly ground black pepper, to taste
Juice from one large lemon
DIRECTIONS
1 In a large bowl, make the dressing by whisking together the grated garlic, ginger, tamari, vinegar, olive oil, sesame oil, lemon juice and zest. Toss in the edamame, quinoa, cabbage, and tofu. Sprinkle with sesame seeds and toss. Taste and adjust seasonings. Serve, garnished with arame.
