recipes/ salads + greens

Power Protein Salad

Power Protein Salad | Well and Full | #vegan #protein #recipeThank you For the Chef for sponsoring this post!

Another happy post coming your way, folks! I’m excited about today’s recipe because 1. I got to make it for my guy, 2. It’s sponsored by For the Chef, one of my favorite kitchenware companies, and 3. It’s a powerhouse of delicious vegan protein that will put naysayers to shame!

Backtracking…. I actually worked on this recipe in Ryan’s kitchen at his house, instead of at my house. Although he doesn’t have quite the same volume of pantry essentials as I do (read: 6 different types of oils, 43 different spices, 4 varieties of salt, etc), I was able to bring a portion of my batterie de cuisine to his house. Once I took over his kitchen, I knew I wanted to make him something healthy (of course) but full of protein. My guy is very athletic, and leads a busy lifestyle, so protein is key to maintaining steady energy levels throughout the day. That’s why I went for the trifecta of vegan protein – nuts, beans, and quinoa. This salad has a whopping 30 grams of protein per serving, which I knew he would love. Ryan also loves it when I toast nuts and seeds – rendering them crunchy and slightly chewy – so of course those had to go in the salad too. The almonds add a hint of smoky and spicy flavor that just goes perfectly with the mealy beans and hearty quinoa.

But my favorite part of this salad isn’t an ingredient – it’s the fact that I was able to make it for someone I care about. I’ll admit, I’ve been in a little bit of a recipe rut lately… I haven’t felt as much motivation to cook and recipe test since I’ve been at home. But as soon as I stepped into Ryan’s kitchen, armed with the task of making him lunch, I suddenly felt rejuvenated and inspired. It was like a switch had flipped in my mind, and I was suddenly motivated to create the most delicious meal I could.

I also felt inspired by the awesome cast-iron skillet the lovely folks at For the Chef sent me to try out. It really is the most perfect little skillet – only 6 and 1/2 inches in diameter, it’s perfect for toasting small batches of nuts and seeds, like in this recipe. And my favorite part is that it’s not super heavy like my other bulky 10-inch cast-iron pan. There’s nothing scarier that trying to lug around a piping hot skillet that you can barely hold with one hand! Fortunately, the skillet that For The Chef sent me was the perfect size and weight for my needs. Now I just need to be careful not to spend all of my money on other kitchen goods from their store (a very real possibility, I might add!), like these gorgeous wine glasses or this classic French press.  It’s gourmet heaven!

Power Protein Salad | Well and Full | #vegan #protein #recipePower Protein Salad | Well and Full | #vegan #protein #recipePower Protein Salad | Well and Full | #vegan #protein #recipe

5.0 from 1 reviews
Power Protein Salad
 
Prep time
Cook time
Total time
 
This vegan power protein salad has 30g of complete protein per serving, thanks to quinoa, kidney beans, chickpeas, and edamame.
Serves: 2 Big Salads, or 4 Side Salads
Ingredients
Chili Roasted Almonds
  • 1 Cup Whole, Raw Almonds
  • Drizzle Extra Virgin Olive Oil
  • ½ Tsp Smoked Paprika
  • ½ Tsp Chili Powder
  • ½ Tsp Salt
The Rest of the Salad
  • 4-5 Handfuls Mixed Greens
  • 1 Cup Quinoa, cooked
  • ½ Cup Edamame, cooked and shelled
  • ½ Cup Kidney beans, cooked
  • ½ Cup Chickpeas, cooked
  • ¼ Red Onion, sliced
To Serve
  • Your favorite salad dressing
  • Any other nuts and seeds you like
Instructions
Chili Roasted Almonds
  1. Start by toasting the almonds. Bring a cast-iron skillet or other skillet to medium-high heat.
  2. While the skillet is heating, combine almonds, olive oil, and spices in a bowl. Just use enough olive oil to lightly coat the almonds, not any more. Mix well until almonds are evenly coated with the oil and spices.
  3. Once skillet is hot, add spiced almonds to the pan and sauté for 3-5 minutes, or until the almonds start to brown and become fragrant. Be sure to stir frequently so that the almonds don't burn. You may hear a popping noise - it's just the almonds cracking.
  4. Once almonds are done cooking, remove from the skillet and let cool for a few minutes.
The Rest of the Salad
  1. Assemble your salad - toss mixed greens, quinoa, beans, and onion with your favorite salad dressing until evenly combined. This salad is really versatile - feel free to sub quinoa with any other grain (like rice or wheatberries), or sub any type of hardy beans for the beans listed in the recipe. It'll all taste great!
  2. Serve and enjoy!
Notes
If you're pinched for time, feel free to sub the roasted almonds with raw or salted almonds bought from the store (or any other type of nut you like).
Nutrition Information
Serving size: 1 Salad (1/2 Recipe) Calories: 500 Protein: 30

Power Protein Salad | Well and Full | #vegan #protein #recipe

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25 Comments

  • Reply
    Abby @ Heart of a Baker
    August 3, 2016 at 8:41 am

    Those chili roasted almonds are calling my name! I love For the Chef and have been drooling over ALL the things on their site, so I feel you 🙂 Cheers to a protein packed salad! xo

    • Reply
      Sarah
      August 3, 2016 at 9:54 am

      Aren’t they the best?! I just want to buy everything on their website! 😉 Thanks Abby!

  • Reply
    Rebecca @ Strength and Sunshine
    August 3, 2016 at 10:35 am

    What a beautiful meal <3 I'm loving that little skillet! All mine are rather big, I need a smaller one :O

    • Reply
      Sarah
      August 3, 2016 at 10:58 am

      It’s definitely helpful to have a smaller, lighter skillet sometimes! I’ve almost dropped my big skillets more times than I can count! 😀

  • Reply
    Lauren Gaskill
    August 3, 2016 at 10:40 am

    Love the almond edamame combo! Sounds delicious and looks amazing!

    • Reply
      Sarah
      August 3, 2016 at 10:59 am

      Thanks Lauren!! 😀

  • Reply
    valentina | sweet kabocha
    August 3, 2016 at 11:34 am

    I didn’t know that company, I’m gonna explore their website!
    Anyway, those almonds *_____* They seems so flavorful!

    • Reply
      Sarah
      August 3, 2016 at 1:42 pm

      You should definitely check them out, they have a ton of great stuff! Thanks Valentina! 😀

  • Reply
    dixya @food, pleasure, and health
    August 3, 2016 at 9:54 pm

    i would eat this salad just for those almonds!!!!

    • Reply
      Sarah
      August 4, 2016 at 11:33 am

      They are pretty darn good!! 😉 Thanks Dixya!

  • Reply
    Aimee | Wallflower Kitchen
    August 4, 2016 at 7:14 am

    The flavours in this sound soooooooo good! You got it so spot on. And I love the variety of protein sources. 30g? Impressive.

    PS. I’m loving that skillet. Definitely got something like that on my wish list 🙂

    • Reply
      Sarah
      August 4, 2016 at 11:32 am

      It’s a protein party!! 😉 Thanks Aimee 😀

  • Reply
    Natalie | Feasting on Fruit
    August 4, 2016 at 12:29 pm

    This is a beautiful salad of a meal, and a beautiful story behind it too 🙂 I always love hearing the why/how a recipe came to be 🙂

    • Reply
      Sarah
      August 5, 2016 at 1:42 pm

      Aww thanks Natalie! I’m glad you appreciated it 🙂

  • Reply
    Maya | Spice + Sprout
    August 4, 2016 at 5:09 pm

    So lovely, Sarah! I totally feel you on the inspiration. It is so fun to cook for people you love! Glad to hear you are feeling good <3

    • Reply
      Sarah
      August 5, 2016 at 1:43 pm

      Thank you Maya <3

  • Reply
    Jordan Leigh
    August 4, 2016 at 6:31 pm

    I just found your website and I am OBSESSED. So I have a question if you don’t mind 🙂 I have a lot of digestive issues and cannot currently tolerate beans or too much processed soy. :/ but I need to gain a lot of muscle and I’m searching for ways to get protein that is easy on the digestion. Any help/suggestions are greatly appreciated!!

    • Reply
      Sarah
      August 5, 2016 at 1:55 pm

      Hi Jordan! Thanks so much for stopping by! 🙂 There are a ton of ways you can get vegan protein without eating beans or soy. Quinoa is my favorite example – it is a complete protein and and is easy on the digestion. I have a chai-spiced breakfast quinoa on my blog that is pretty popular, in addition to a bunch of other quinoa recipes. In addition to quinoa, I would also recommend eating stewed lentils (i.e. curries, soups, etc), brown rice, nut butters, and protein shakes (my favorite brand is Vega). Hope this helps! 😀

  • Reply
    Geraldine | Green Valley Kitchen
    August 8, 2016 at 11:31 am

    I’m always looking to up my protein and sometimes it’s hard but this salad looks fantastic and 30 grams of protein in one serving is perfect. I love adding nuts to salads – and your photo of the almonds is gorgeous. Will be making this soon – pinning too!

    • Reply
      Sarah
      August 8, 2016 at 7:30 pm

      I’m so glad you like it Geraldine! If you end up making it, let me know how it turns out <3

  • Reply
    Britt
    August 26, 2016 at 5:33 am

    This looks incredible! I cannot WAIT to make this later today!!

    • Reply
      Sarah
      August 26, 2016 at 10:17 am

      Thanks Britt!! I hope you like it!! 😀

  • Reply
    Marla@marlasmuffins
    November 10, 2016 at 9:51 pm

    This was really good Sarah! I loved the crunch of the Almonds. Thank you!

    • Reply
      Sarah
      November 11, 2016 at 8:04 am

      I’m so glad you liked it Marla!! 🙂 Thanks for stopping by!

  • Reply
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    January 2, 2017 at 7:52 pm

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