Quinoa Edamame Salad (Pre-Op)
- Time: 5-10 minutes if using cooked quinoa
- Servings: 2
- Stage: Pre-Op
INGREDIENTS:
- Quinoa, cooked - 1 1/2 cup (278 grams)
- Edamame beans, cooked, frozen - 1 cup (155 grams)
- Corn kernels, frozen - 1/3 cup (45 grams)
- Black beans, cooked - 1/2 cup (86 grams)(low sodium or no salt added if using canned)
- Sundried tomatoes, drained - 30 grams or 1 oz
- Agave syrup - 1 tsp (7 grams)
- White wine vinegar - 1 tsp (5 grams)
- Lemon, juice only - 1/4 medium (12 grams)
- Sea salt - 1/4 tsp
- Romaine lettuce - 2 handfuls (80 grams)
INSTRUCTIONS:
- Cook the quinoa if using uncooked (1/2 cup uncooked).
- Unfreeze the edamame beans and corn but do not heat up too much (room temperature or slightly cooler is perfect). Drain and rinse the black beans.
- Chop the sundried tomatoes. Make sure to drain any excess oil.
- In a large bowl, mix everything except the cooked quinoa and romaine lettuce.
- Serve the edamame mix with quinoa and chopped romaine lettuce. Enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 3 days. Add the lettuce and quinoa only when serving. Store edamame mix, quinoa, and lettuce separately to prevent it from getting mushy. Best eaten cold.
NUTRITION FACTS per serving:
- Calories 390
- Protein 21 grams
- Carbs 58 grams
- Fat 10 grams
- Fiber 14 grams
- Sugar 9 grams
- Iron 28% DV
- Calcium 10% DV
- Sodium 15% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Please note that this recipe if for future gastric sleeve patients that need to lose weight before their surgery. Do not follow this recipe if you already had your surgery.
Tags: dairy-free, soy-free, gluten-free, vegan, vegetarian, plant-based, high-fiber, gastric sleeve, vsg, bariatric, pre-op, diet, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.