Meatless Monday: Bok choy and quinoa salad with edamame and spicy soy-ginger dressing

Mar 31, 2014 at 9:57 a.m. ET

This salad is hearty enough for a meal, and you might be able to use leftovers to make it. You'll love the combo of flavors and textures.

Bok choy and quinoa salad with edamame and spicy soy-ginger dressing

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.

Bok choy and quinoa salad with edamame and spicy soy-ginger dressing

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.

Bok choy and quinoa salad with edamame and spicy soy-ginger dressing

Bok choy and quinoa salad with edamame and spicy soy-ginger dressing recipe

Serves 2-3

Ingredients:

  • 1 garlic clove, minced
  • Pinch salt
  • 2 teaspoons fresh grated ginger
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1-2 tablespoons Sriracha or hot sauce, to taste
  • 1/3 cup vegetable oil
  • 1/4 teaspoon ground black pepper
  • 2 heads baby bok choy, ends diced and leaves torn into bite-size pieces
  • 1-1/2 cups cooked quinoa, room temperature
  • 1/3 cup steamed shelled edamame, room temperature
  • 2 tablespoons slivered almonds

Directions:

  1. Sprinkle a pinch of salt onto a cutting board. Place the minced garlic over the salt and use the back of a knife to press and scrape the 2 together to form a paste.
  2. Add the garlic paste, ginger, rice vinegar, soy sauce, honey, and Sriracha to a small bowl and whisk to combine.
  3. A little at a time, whisk the vegetable oil into the mixture. Add the black pepper, mix and adjust the seasoning as needed. Set aside.
  4. Add the bok choy, cooked quinoa, edamame and almonds to a medium bowl. Toss to combine.
  5. A little at a time, drizzle the desired amount of dressing over the mixture, tossing to combine.
  6. Serve at room temperature or chilled.

This salad is a great mix of flavor and texture.

More Meatless Monday recipes

Creamy caprese spaghetti
Zucchini & corn quesadillas with spicy homemade salsa
Ramen noodles with tempeh and spicy peanut sauce

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