Ingredients
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
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Japanese dressing - Mix all ingredients together in a blender. (Can be done up to 5 days ahead)
-
Carrots - Grate. (Can be done up to 5 days ahead)
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Cucumbers - Cube.
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Make
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Warm up leftover tofu and quinoa from Monday's dinner. Defrost the edamame in a microwave.
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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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