High-Protein Edamame and Quinoa Salad

Combine the rinsed quinoa and water in a small saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes until the water is absorbed. Remove from heat and let steam, covered, for 5 minutes before fluffing with a fork.

If using frozen edamame, blanch them in boiling water for 2-3 minutes, then drain and rinse under cold water to stop the cooking and preserve their bright green color.

In a small bowl or jar, whisk together the toasted sesame oil, lime juice, tamari, maple syrup, grated ginger, and minced garlic until emulsified.

In a large mixing bowl, combine the baby spinach, diced cucumber, grated carrot, sliced green onions, and chopped cilantro.

Add the cooked quinoa and edamame to the greens. Pour the sesame-lime dressing over the salad and toss thoroughly to combine and coat all ingredients.

Divide the salad between serving bowls and garnish with toasted sesame seeds before serving.