Ginger Scallion Quinoa Meal Prep Salad

Meal Prep Salad

Hey gang!

This week’s meal prep salad is an absolute banger: crisp cucumbers, carrots, purple cabbage, edamame, and more are tossed in a simple yet delicious ginger-scallion dressing.

Macros, along with low-calorie and high-protein versions, are at the bottom of this post.

I hope you enjoy!

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Ginger Scallion Quinoa Meal Prep Salad

Servings: 4 large dinner portions, 8 small side portions
Store in an airtight container and use within 5-7 days.

Salad Ingredients:

• 1.5 cups cooked quinoa (about 1/2 cup before cooking, 250g cooked)

• 1 12oz bag frozen fully cooked edamame, thawed (340g)

• 5 small cucumbers, diced (or 1-2 large, depending on size)

• 1/4 head purple cabbage, thinly sliced

• 2 large carrots, thinly sliced

• 1 small red pepper, diced

• 12 oz fully cooked tempeh, diced (340g) *See note

• 1/2 bunch cilantro, minced

• Scallion-Ginger Dressing, to taste (recipe below)

• Gochugaru chili flakes and sesame seeds, to taste (optional) **See note

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Instructions:

1. Cut your cucumbers, purple cabbage, carrots, red pepper, and tempeh accordingly, and make the scallion-ginger dressing following the instructions below.

2. Combine the edamame, cooked quinoa, cucumbers, bell peppers, and cilantro in a large bowl, and pour your dressing over the top.

3. Add your dressing in small increments while stirring, until the salad is dressed to your liking.

4. Taste and add additional salt, chili flakes, or lemon juice as needed.

5. Store in an airtight container and use within 5-7 days.

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Ginger-Scallion Dressing:

• 1 tbsp grated ginger (15g)

• 2 garlic cloves, grated (6g)

• 6 tbsp light soy sauce or tamari (90ml)

• Juice from 1/2 lemon

• 1 tbsp honey or vegan sweetener (15ml)

• 2 tbsp brown sugar (30ml, 27g)

• 1 tbsp sesame oil (15ml)

• 1/2 bunch scallion green tops only, minced

• 2 tbsp sesame seeds, plus additional to taste (optional)

Add all ingredients to a bowl and stir until combined thoroughly.

The oil content is very low in the dressing because I like to keep the salad light. If you’d like a bit more body after tasting the salad, add an additional 2-4 tbsp (30-60ml) of neutral oil for extra fat.

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*Note: If your preferred brand of tempeh isn’t fully cooked, give it a quick sear in a pan to improve the flavor. If you don’t like tempeh, chicken thighs make a great substitute.

**Note: The chili flakes I linked above are mild and absolutely delicious—they’re what I use in all my recipes.