High Protein Cruciferous Crunch Salad

Packed with plant-based power, the High Protein Cruciferous Crunch Salad is a vibrant, nutrient-dense meal perfect for health-conscious eaters looking to fuel their day. This hearty salad combines protein-rich quinoa and edamame with a medley of crisp cruciferous vegetables, including broccoli, Brussels sprouts, kale, and red cabbage. Enhanced with the crunch of toasted almonds and pumpkin seeds, it’s drizzled with a tangy, zesty dressing made from olive oil, apple cider vinegar, Dijon mustard, and a hint of maple syrup for a subtle sweetness. Ready in just 35 minutes, this salad is a satisfying option for meal prep, lunch, or a colorful side dish brimming with fiber, protein, and bold flavors. Indulge in the perfect balance of texture, taste, and wholesome nutrition all in one bowl!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 cups broccoli florets
• 1 cup brussels sprouts, shredded
• 1 cup kale, chopped
• 1 cup red cabbage, thinly sliced
• 1 cup edamame, shelled
• 1 large carrot, grated
• 1 cup cherry tomatoes, halved
• 3 stalks green onion, chopped
• 0.5 cup almonds, sliced
• 0.25 cup pumpkin seeds
• 0.25 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the quinoa under cold water in a fine-mesh sieve. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil over medium-high heat.

Step 2

Once the quinoa reaches a boil, reduce the heat to low, cover, and let simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.

Step 3

While the quinoa is cooking, fill a large bowl with ice water. Bring a pot of water to boil and briefly blanch the broccoli florets for 1-2 minutes until bright green.

Step 4

Immediately transfer the broccoli to the ice water using a slotted spoon. Let cool completely before draining and setting aside.

Step 5

In a large mixing bowl, combine the shredded Brussels sprouts, chopped kale, red cabbage, edamame, grated carrot, cherry tomatoes, and green onions.

Step 6

Add the cooled broccoli to the vegetable mix and toss everything together.

Step 7

Toast the sliced almonds and pumpkin seeds in a dry skillet over medium heat until golden brown, stirring frequently. This takes about 3-4 minutes. Remove from heat and let cool.

Step 8

In a small mixing bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, lemon juice, maple syrup, salt, and black pepper to create the dressing.

Step 9

Once the quinoa is ready and slightly cooled, add it to the vegetable mixture. Pour the dressing over the salad and toss everything until well combined.

Step 10

Sprinkle the toasted almonds and pumpkin seeds on top before serving. Enjoy your High Protein Cruciferous Crunch Salad!

Nutrition Facts

Serving size	(1993.4g)

Amount per serving	% Daily Value*
Calories	2169.0

Total Fat 129.1g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat 7.2g
Cholesterol 0mg	0%
Sodium 2994.7mg	0%
Total Carbohydrate 194.8g	0%
Dietary Fiber 42.1g	0%
Total Sugars 33.7g
Protein 91.6g	0%

Vitamin D 0IU	0%
Calcium 805.7mg	0%
Iron 22.4mg	0%
Potassium 4052.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.4%

Protein: 15.9%

Carbs: 33.8%