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Quinoa Ginger Salad

Salads can be more than greens and chopped veggies! This quinoa ginger salad is packed protein and provides a balanced meal with the incorporation of grains and healthy fats. No lack of flavor here!

Ingredients 

Directions

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  • 1 (5 oz) box spring mix 

  • 3-4 Chicken breasts, shredded 

  • 2 microwavable cups quinoa 

  • 1 can garbanzo beans (chickpeas)

  • 1 red onion, sliced and pickled 

    • ½ cup water

    • ½ cup white vinegar 

    • 1 tsp granulated sugar 

  • 1 avocado, diced

  • 1 cucumber, diced

  • ½ bag frozen edamame 

  • Dressing

    • 1 Tbsp Tahini

    • 1 Tbsp Olive oil

    • ½ tsp each salt, pepper, garlic powder

    • ½ Tbsp Lime juice 

    • ½ Tbsp coconut aminos or soy sauce 

    • 1 Tbsp minced ginger (squeezable)

    • 2 tsp honey 

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  1. In a small sauce pot, combine ½ cup water and ½ cup white vinegar with 1 tsp of granulated sugar. Heat until dissolved and bring to a simmer. Thinly slice red onion and place into a mason jar or bowl. Pour water/vinegar mixture over pickles and cover. Allow to sit during the duration of the cooking process to pickle. Pickled onions can stay in a sealed container in the fridge for up to 2 weeks. 

  2. Preheat your oven to 350 F / 180 C. On a sheet tray, place 3-4 chicken breasts. Season both sides with olive oil, salt, pepper, and garlic powder. Cook in oven for 20-25 minutes until no pink shows when the thickest part of the chicken is sliced. 

  3. Drain and rinse garbanzo beans. Season with salt, pepper, and garlic powder. Pour into an airfryer tray and air fry at 400 F / 200 C for 10 minutes or place on a sheet pan and bake at 300 F / 200 C for 20-25 minutes. 

  4. Microwave bag of frozen edamame according to package instructions. 

  5. Once chicken is out of the oven, shred it apart using two forks. 

  6. In a large bowl combine spring mix, 2 microwaved cups of quinoa, chopped vegetables, edamame, pickled onions, crispy chickpeas and shredded chicken. 

  7. Combine dressing in a jar or bowl. Taste and adjust according to preference. 

  8. Pour dressing over salad in the large bowl and mix together.

  9. Separate into 4-6 meal prep containers. 

  10. Keep in the fridge for up to 4-5 days. 

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