Ingredients
Scale
- 1/4 cup tamari
- 1/4 cup plus 1 tablespoon rice vinegar
- 1 tablespoon plus 1 teaspoon maple syrup
- 1 tablespoon toasted sesame oil
- 2 cups chopped cucumber
- 2 cups chopped celery
- 2 cups sweet green peas (frozen, thawed)
- 2 cups shelled edamame (frozen, thawed)
- 2 cups cooked quinoa
- 2 cups baby spinach (chopped)
- 1/2 cup chopped cilantro
- 1/2 cup chopped scallion
- 2 tablespoons plus 2 teaspoons toasted sesame seeds
- Fresh lime juice (to taste)
Instructions
- Make the dressing by whisking together tamari, rice vinegar, maple syrup, and toasted sesame oil until well combined.
- For meal-prep jars: In four 16-ounce mason jars, add one-fourth of the dressing to each jar. Layer the ingredients: cucumber, celery, peas, edamame, quinoa, spinach, cilantro, scallion, and sesame seeds.
- Seal jars and refrigerate for up to four days. Shake well before serving and add fresh lime juice to taste.
- Alternatively, combine all ingredients in a large bowl with the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 jar (about 400g)
- Calories: 360
- Sugar: 5g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 17g
- Cholesterol: 0mg