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To make the High-Protein Power Salad Bowl, you need: - 1 cup quinoa, thoroughly rinsed - 1 can (15 oz) chickpeas, drained and rinsed - 1 cup edamame, shelled (can be fresh or frozen) - 1/2 cup cherry tomatoes, halved - 1 red bell pepper, diced into bite-sized pieces - 1 ripe avocado, diced - 1/4 cup red onion, finely chopped - 2 tablespoons extra virgin olive oil - 3 tablespoons fresh lemon juice - Salt and freshly ground black pepper, to taste These ingredients pack a punch of protein, making the salad both filling and nutritious. Quinoa is a complete protein, while chickpeas and edamame add even more protein to the mix. If you want to kick up the flavor, consider adding: - 1/4 cup crumbled feta cheese - Fresh parsley or cilantro, chopped, for garnish Feta adds a creamy texture and a salty bite. Fresh herbs not only add flavor but also bright color. You can mix and match these as you like. For a tasty dressing, I recommend: - 2 tablespoons extra virgin olive oil - 3 tablespoons fresh lemon juice - Salt and freshly ground black pepper to taste This simple dressing brings everything together. The lemon juice adds brightness, while the olive oil gives a rich, smooth feel. You can also try different dressings, such as balsamic vinaigrette or tahini sauce, to change the taste. {{ingredient_image_2}} To cook quinoa, start with 1 cup of rinsed quinoa. Place it in a medium pot. Add 2 cups of water. Bring the pot to a boil over high heat. Once it boils, reduce the heat to low. Cover the pot with a lid. Let it simmer for about 15 minutes. The water will absorb, and the quinoa will become fluffy. After cooking, remove the pot from heat. Let it sit for 5 minutes before fluffing it with a fork. While the quinoa cooks, heat a non-stick skillet over medium heat. Add 1 can of drained chickpeas and 1 cup of shelled edamame. Sprinkle a pinch of salt and pepper. Sauté for 5 to 7 minutes. Stir occasionally as they heat up. The chickpeas will become slightly crispy, adding great texture. In a large bowl, mix fresh ingredients. Use 1/2 cup of halved cherry tomatoes, 1 diced red bell pepper, and 1 diced avocado. Add 1/4 cup of finely chopped red onion. Toss gently to combine everything. This mix adds color and flavor to your salad. For the dressing, take a small bowl. Whisk together 2 tablespoons of extra virgin olive oil and 3 tablespoons of fresh lemon juice. Add salt and pepper to taste. This zesty dressing ties the salad together and enhances all the flavors. In the large bowl with fresh veggies, add the cooked quinoa. Also, include the sautéed chickpeas and edamame. Drizzle the dressing over the mixture. Gently toss everything together. Ensure all ingredients are coated in the dressing. This makes each bite delicious. For an extra touch, sprinkle 1/4 cup of crumbled feta cheese on top. If you like herbs, garnish with chopped parsley or cilantro. This adds a fresh aroma and bright colors to the salad. Serve it in individual bowls for a lovely presentation. To cook quinoa, start with 1 cup of rinsed quinoa and 2 cups of water. Bring the water to a boil in a medium pot. Once it boils, lower the heat. Cover the pot and let it simmer for 15 minutes. This traps steam and helps the quinoa cook evenly. After that, remove it from heat and let it sit for 5 more minutes. This resting time allows the quinoa to absorb any leftover water. Finally, fluff it with a fork. This makes it light and fluffy. When sautéing chickpeas and edamame, use a non-stick skillet. Heat the pan on medium heat. Add the drained chickpeas and shelled edamame. Season with salt and pepper. Stir them often, so they cook evenly. Sauté for about 5 to 7 minutes. You want them warm and slightly crispy. This adds great texture to your salad. If you have leftovers, store them in an airtight container. Keep the salad in the fridge for up to 3 days. If you add avocado, it may brown quickly. To avoid this, store the avocado separately. When you are ready to eat, mix everything again. This keeps the salad fresh and tasty. Pro Tips Rinse Quinoa Thoroughly: Rinsing quinoa before cooking removes its natural coating, called saponin, which can give it a bitter taste. Make sure to rinse well under cold water for the best flavor. Customize Your Protein: Feel free to swap out chickpeas and edamame for other high-protein options like black beans, lentils, or grilled chicken to fit your dietary preferences. Fresh Herbs Matter: Using fresh herbs like parsley or cilantro not only adds a burst of flavor but also enhances the nutritional value. Experiment with different herbs to discover your favorite combination. Chill Before Serving: For a refreshing taste, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. {{image_4}} You can boost protein in your salad bowl easily. Here are some tasty ideas: - Grilled Chicken: Add sliced grilled chicken breast. It’s juicy and fills you up. - Tofu: Try cubed, marinated tofu. It brings a great texture and taste. - Hard-Boiled Eggs: Slice hard-boiled eggs for extra protein. They add creaminess too. - Pumpkin Seeds: Toss in some roasted pumpkin seeds. They add crunch and nutrients. Switching ingredients based on the season keeps your salad fresh and exciting. Here are a few swaps: - Spring: Use snap peas and radishes. They add a crisp, sweet flavor. - Summer: Add fresh corn and zucchini. They bring a light and refreshing touch. - Fall: Incorporate roasted sweet potatoes. They add warmth and a hint of sweetness. - Winter: Use kale and Brussels sprouts. These hearty greens are full of nutrients. A good dressing makes your salad shine. Here are some simple alternatives to try: - Balsamic Vinaigrette: Mix balsamic vinegar with olive oil. It adds a rich flavor. - Tahini Dressing: Blend tahini with lemon juice and garlic. It’s creamy and nutty. - Greek Yogurt Dressing: Combine Greek yogurt with herbs. It’s tangy and thick. - Spicy Sriracha Sauce: For a kick, drizzle some Sriracha. It adds heat and fun. Store any uneaten salad in an airtight container. Make sure the container is clean and dry. Refrigerate the salad to keep it fresh. If you have dressing mixed in, use it within a day. If you store the dressing separately, the salad stays crisp longer. You can freeze some ingredients, but not all. Quinoa freezes great. Just cool it first, then pack it in bags. Chickpeas and edamame can also freeze well. Drain and rinse them before freezing. Avoid freezing fresh veggies like tomatoes or avocado. They lose their texture when thawed. The prepared salad lasts about 3 days in the fridge. If stored right, it stays fresh for meals. Check for any off smells or changes in color before eating. If you see any signs of spoilage, throw it away. Keeping the salad fresh makes it a great meal for busy days. A high-protein salad offers many benefits. It helps build and repair muscles. Protein keeps you full longer, which can aid in weight control. This salad is rich in vitamins and minerals. The mix of fresh veggies adds fiber. Fiber aids digestion and supports a healthy gut. With chickpeas and quinoa, you get plant-based protein. This makes it a smart choice for all diets. Yes, you can easily make this salad vegan. Simply skip the feta cheese or use a vegan cheese alternative. The rest of the ingredients are already plant-based. Chickpeas and edamame provide plenty of protein. You won’t miss the cheese with the tasty dressing and fresh veggies. To make this salad gluten-free, stick to the main ingredients. Quinoa is naturally gluten-free, so it's a great choice. Just ensure your dressing is gluten-free, too. Most olive oils and lemon juice are safe. Always check labels if you buy pre-made dressings. If you want to substitute for quinoa, try brown rice or farro. Both options work well and have good texture. You can also use a blend of lentils for added protein. Adjust cooking times as needed to ensure everything is cooked perfectly. You can keep leftovers in the fridge for up to three days. Store them in an airtight container. If the salad has dressing, eat it within two days. The fresh veggies may get soggy over time. Enjoy it cold or reheat it gently if you prefer warm. This blog post showed how to make a delicious salad bowl. We covered key ingredients, step-by-step cooking, and tips for perfecting your dish. You learned about creamy dressings and fun variations to try. Remember, adding your twist can make it even better. Fresh ingredients and smart storage keep your salad tasty. So, put these ideas into action and enjoy your healthy meals. Happy cooking!

High-Protein Power Salad Bowl

A nutritious and filling salad packed with protein-rich ingredients.
Print Recipe Pin Recipe
Course Main Course
Cuisine Healthy
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed
  • 1 can chickpeas, drained and rinsed (15 oz)
  • 1 cup edamame, shelled (fresh or frozen)
  • 1 2 cherry tomatoes, halved
  • 1 1/2 red bell pepper, diced into bite-sized pieces
  • 1 1 ripe avocado, diced
  • 1 1/4 red onion, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • to taste salt and freshly ground black pepper
  • 1 1/4 crumbled feta cheese (optional)
  • for garnish fresh parsley or cilantro, chopped

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a rolling boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork and cooling slightly.
  • While the quinoa cooks, heat a small non-stick skillet over medium heat. Add the drained chickpeas and shelled edamame, season with a pinch of salt and pepper, and sauté for 5-7 minutes until heated through and chickpeas are slightly crispy. Remove from heat.
  • In a large mixing bowl, combine the halved cherry tomatoes, diced red bell pepper, diced avocado, and finely chopped red onion. Toss gently to combine.
  • In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and additional salt and pepper to taste to create a zesty dressing.
  • Add the cooked quinoa along with the sautéed chickpeas and edamame to the mixing bowl with fresh vegetables. Drizzle the dressing over the top and gently toss until well combined.
  • If desired, sprinkle crumbled feta cheese over the top and garnish with freshly chopped parsley or cilantro.

Notes

Serve in individual bowls and garnish with lemon wedges and microgreens for added visual appeal.
Keyword healthy eating, high protein, quinoa, salad