Salad with Asian Dressing (High Protein) – Best Vegetarian Dish

Bright, crunchy salad with a savory Asian-inspired dressing, loaded with fresh greens, edamame, and nutty quinoa. This easy salad is packed with plant-based protein, colorful veggies, and tons of flavor, perfect for a make-ahead, feel-good weekday lunch!

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Hi, it’s me, your resident salad fairy here to re-share one of the quickest, most satisfying, and downright delicious lunch recipes that comes together in about 15 minutes: this Asian-dressed quinoa and edamame salad!

If you know me, you know I’ll happily turn just about anything into a salad. What you might not know is that I’ve quietly become obsessed with zesty, sesame-ginger style dressings (hello, noodle bowls and crunchy slaws). There’s just something about that bright, tangy, slightly nutty flavor that has completely stolen my heart.

Why You’ll Love This Recipe

This salad is a protein-packed vegetarian powerhouse that hits every flavor note.

High-protein goodness: Quinoa, edamame, and peas give your body a wholesome protein boost.

Fresh and crunchy: Baby spinach, cucumber, and celery keep each bite crisp and refreshing.

Quick prep: You can have a complete meal ready in less than 20 minutes.

Zesty dressing: Rice vinegar, sesame oil, and tamari make every bite tangy and bright.

Customizable: Add tofu, roasted nuts, or avocado for extra texture.

Meal prep-friendly: Keeps well for lunches or a light dinner on busy days.

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Ingredients

Produce

• 2 cups Baby spinach
• 2 cups Celery, thinly sliced
• 1/2 cup Cilantro, chopped
• 2 cups Green peas, sweet frozen
• 1/2 cup Scallion, sliced
• 2 cups Cucumber, diced
• 2 cups Edamame, frozen

Condiments

• 1/4 cup Tamari
• 1 Lime juice, fresh
• 1 1/3 tbsp Maple syrup

Pasta & Grains

• 2 cups Quinoa, cooked

Baking & Spices

• 2 2/3 tbsp Sesame seeds, toasted

Oils & Vinegars

• 1 tbsp Sesame oil, toasted
• 5/16 cup Rice vinegar

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Step-by-Step Instructions

1. Prepare the Quinoa

Cook 2 cups of quinoa according to package instructions. Once done, fluff with a fork and let it cool slightly. Quinoa adds a nutty flavor and a firm texture that pairs beautifully with fresh vegetables.

2. Steam the Edamame and Peas

Quickly steam the frozen edamame and green peas until tender, about 3–4 minutes. This keeps them bright in color and retains their protein-rich bite, giving the salad extra substance.

3. Chop the Vegetables

Dice cucumber, slice celery, scallions, and chop cilantro. Place baby spinach in a large mixing bowl. The mixture of crunchy, fresh vegetables makes each mouthful exciting and satisfying.

4. Make the Dressing

In a small bowl, whisk together rice vinegar, sesame oil, tamari, maple syrup, and fresh lime juice until smooth. The dressing should taste bright, tangy, and slightly sweet, perfectly balancing the vegetables’ natural flavors.

5. Assemble the Salad

Add cooked quinoa, edamame, peas, and chopped vegetables into the mixing bowl with spinach. Pour the dressing over the top and toss gently until everything is evenly coated. Sprinkle toasted sesame seeds on top for a final nutty crunch.

Tips & Variations

Extra crunch: Add roasted cashews or almonds for a satisfying texture.

Flavor boost: Sprinkle a dash of chili flakes if you like a little heat.

Meal prep: Keep the dressing separate if storing in the fridge to avoid soggy greens.

Protein upgrade: Stir in cubed tofu or tempeh for additional protein.

Herb variation: Swap cilantro with mint or basil for a fresh twist.

Serving Suggestions

This salad works wonderfully as a main for lunch or dinner. Serve it with a side of whole-grain bread or wrap it in a large lettuce leaf for a light, handheld option. It also pairs beautifully with miso soup or roasted vegetable dishes for a complete, satisfying vegetarian meal. The bright dressing and crisp vegetables make it visually appealing and refreshing.

Frequently Asked Questions

Can I use frozen spinach?

Yes, but thaw and drain thoroughly to avoid excess water in the salad.

How long can I store it?

Stored separately from the dressing, it keeps fresh in the fridge for up to 2–3 days.

Can I make it vegan?

Absolutely! All ingredients are plant-based.

Can I use brown rice instead of quinoa?

Yes, brown rice works well, though quinoa gives more protein and a lighter texture.

Can I prepare the vegetables ahead?

Yes, chopping vegetables a day in advance saves time, but keep them refrigerated to maintain crunch.

Final Thoughts

Salad with Asian Dressing is a bright, protein-packed vegetarian dish that balances flavor, texture, and nutrition beautifully. Its crisp vegetables, nutty quinoa, and zesty dressing create a satisfying, wholesome meal that feels indulgent yet healthy. Perfect for a quick lunch, a light dinner, or meal prep, this salad is a reliable favorite that keeps your taste buds happy while fueling your body.