Cold Quinoa Salad Meal Prep To-Go!




Yield 4 servings


Tangy Dressing:


  1. In a large pot bring quinoa and water to a boil. Cover and reduce heat to low, cook until tender and fluffy, about 15-20 minutes. Fluff with a fork and let sit to cool.
  2. Wash and prep all your vegetables. Shredding the carrots and chopping the broccoli into a small bite. I used frozen edamame I let defrost in a bowl while I prepped everything else.
  3. In a small blender jar measure and add dressing ingredients. Blend together until fully combined and emulsified. Adjust salt and pepper to taste.
  4. Assemble each meal prep container with an even amount of each ingredient. Leaving a small cup of dressing to be poured over and mixed together upon serving.


  • *Oil can be replaced with half water and lemon juice for a lower fat, oil-free option. Alternatively you can use half tahini and lemon juice as well.
  • *Any sugar or sweetener of choice can be used, adjust as needed. Agave or maple syrup work the best.
  • *For vegan-friendly Worcestershire sauce, I love the Kroger brand (it’s accidentally vegan). Double check the ingredients, most brands contain anchovies.
  • If you’re strapped for time a simple balsamic vinaigrette works great as the dressing option for this salad combination.

Courses Lunch, Dinner, Entree

Recipe by The Plant Philosophy at