Protein-Packed Quinoa Salad with Basil Vinaigrette
Ingredients
- 1 cup cooked and cooled quinoa
- 15 oz can chickpeas, rinsed and drained (reserve 1/4 cup aquafaba)
- 1.5 cups shelled edamame
- 1.5 cups green peas
- 2 cups chopped sugar snap peas
- 3 chopped green onions
- 1/4 cup pumpkin seeds
Lemon basil vinaigrette
- 1/4 cup aquafaba
- 2 tbsp water
- Juice of 1/2 lemon
- 1 tbsp white miso paste
- 1 tsp maple syrup
- 1 cup loosely packed basil leaves
- 1/2 tsp dijon mustard
- 1 tsp garlic powder
- Salt and pepper to taste
Preparation
Add all salad ingredients to a large bowl or divide between meal prep containers.
Add dressing ingredients 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.
Tips
Best prepared at least one hour in advance or overnight.
If making ahead, add dressing just before serving.
