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Dependency
Cuisines

Ingredients

Metric
Servings:
4
Chicken and Spinach Salad with Quinoa:
  • Homemade Japanese dressing - 3/4 cup ((ingredients listed separately))
  • Carrots - 1/2 lb , grated
  • Cucumbers - 1/2 lb , cubed
  • Leftover tofu - 1/2 lb
  • Leftover quinoa - 1 1/2 cups
  • Edamame - 1 cup
  • Baby spinach - 6 oz
Japanese Dressing:
  • Onion - 1/4 , peeled
  • Green onion - 1 stalk , just the white part
  • Ginger - 1/2 inch , peeled
  • Garlic - 1 clove , peeled
  • Cooking oil - 1/4 cup
  • Rice vinegar - 2 1/2 Tbsp
  • Water - 1 Tbsp
  • Ketchup - 1 Tbsp
  • Soy sauce, low-sodium - 2 tsp
  • Sugar - 1 tsp
  • Lemon juice - 1 tsp
  • Salt - 1/4 tsp
  • Black pepper - pinch

Prep

  1. Japanese dressing - Mix all ingredients together in a blender. (Can be done up to 5 days ahead) 

  2. Carrots - Grate. (Can be done up to 5 days ahead) 

  3. Cucumbers - Cube

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Make

  1. Warm up leftover tofu and quinoa from Monday's dinner. Defrost the edamame in a microwave. 

  2. Toss spinach, quinoa, carrots, and cucumbers with as much dressing as you want. Top with proteins and drizzle on more dressing. 


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