Equipment
- stove, blender
Ingredients
Quinoa Salad Ingredients
- 1 cup quinoa, cooked and cooled
- 15oz can chickpeas, rinsed and drained (reserve 1/4 cup aqaufaba*)
- 1½ cups shelled edamame
- 1½ cups green peas
- 2 cups sugar snap peas, chopped
- 3 green onions, chopped
- ¼ cup pumpkin seeds
Lemon Basil Vinaigrette Ingredients
- ¼ cup aquafaba
- 2 tbsp water water
- ½ lemon, juiced
- 1 tbsp white miso paste
- 1 tsp maple syrup
- 1 cup loosely packed basil leaves
- ½ tsp dijon mustard
- 1 tsp garlic powder
- salt and pepper to taste
Method
- Add all of the ingredients for the salad to a large bowl, or divide between meal prep containers.
- Add the ingredients for the dressing to a blender and puree until smooth. Adjust with water if a thinner consistency is desired, and season to taste.
- Pour the dressing over the salad and toss to combine. Best prepared at least one hour in advance, or overnight. If making ahead of time, wait until the day of or night before to add the dressing!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.