Protein Packed Plant Based Salad with Lemon Parsley Vinaigrette
Servings 4 servings
Calories 300kcal
Ingredients
- for the salad 1 and 1/2 cups cooked quinoa 1 cup roasted edamame 1 cup roasted corn kernels 1/2 roasted red onion, diced 14 ounces roasted tofu, cubed 2 cups chopped fresh spinach 1/4 cup sunflower seeds 1/4 cup pumpkin seeds for the lemon vinaigrette 1/4 cup freshly squeezed lemon juice 1/4 cup olive oil 1 tbsp maple syrup 1 tsp dijon mustard 1 clove garlic, minced 1/4 tsp sea salt (adjust to taste) 1/4 tsp black pepper
- 1/4 cup chopped parsley
Instructions
- prep the ingredients -roast the edamame, corn, red onion, and tofu on a baking sheet at 400°F (200°C) for about 25 minutes or until golden, tossing halfway through. let cool slightly. -cook quinoa according to package instructions and let cool.
- make the vinaigrette -whisk together lemon juice, olive oil, maple syrup, dijon mustard, minced garlic, sea salt, and black pepper until emulsified. whisk in the chopped parsley.
- assemble the salad -in a large bowl, combine quinoa, roasted edamame, roasted corn, roasted red onion, roasted tofu, spinach, sunflower seeds, and pumpkin seeds. -drizzle the lemon vinaigrette over the salad and toss well to combine.
- serve -serve immediately or refrigerate for up to 2 days for meal prep. enjoy!