This Meatless Monday recipe for bok choy and quinoa salad with edamame and spicy soy-ginger dressing is one that will definitely leave you satisfied. It's one of those salads you can easily toss together by using a few ingredients that may be leftovers in your fridge.
I love the addition of the soft quinoa in this recipe, which brings heartiness to this salad. I used tricolored quinoa for added color, but you could use what you have on hand. I especially like that I can use up leftovers to toss this meal together. I don't know about you, but when I cook quinoa, I usually make extra. The bok choy is a nice surprise that adds crunch and color, and the dressing is the final — flavorful — touch that you can make as spicy as you'd like.
This salad is a great mix of flavor and texture.
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