This beautiful, nutritious, satisfying rice salad is a result of busy weeks and Sunday food prep. Monday to Friday has been extra busy lately so I’ve been prepping 3-4 meals on Sundays to alleviate some of the mid-week rush. I don’t really mind cooking dinner during the week but man, oh man, is it nice to come home and have dinner ready to go!
This salad holds up really well in the fridge so I’ve made it a few times now as part of my weekly prep.with all those yummy flavours melding together, it actually gets better after it sits for a couple days!
Let’s see, we’ve got creamy tahini, sweet raisins, tart lemon, tangy sea salt, all rounded out with healthy ingredients like broccoli, edamame and wild rice! This is just a really a nice, substantial, flavourful salad that works great for both a meal or a side.
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This salad is really well-balanced and packs 22 grams of plant-based protein per serving! To round it out, it also provides 64 grams of energy-boosting carbs and 12 grams of healthy fat. That’ll keep ya goin’ all day long!
It’s also really flavourful, fresh and just delicious! I hope you enjoy it!
PrintWild Rice and Broccoli Salad with Edamame
This healthy, protein-packed wild rice and broccoli salad is a great dish to make ahead of time. It works beautifully as a side dish or can stand alone as a nutritious and satisfying entree.
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 4-6
- Category: Salad, Entree
- Cuisine: Vegan, Gluten-Free, Oil-Free
Ingredients
- 2 cups cooked wild rice
- 1 bell pepper, diced
- 2/3 cup raisins
- 2 cups shelled edamame, cooked
- 1 cup peas
- 4 cups broccoli, cut into small pieces and lightly steamed
- 1 tsp sea salt
- 2 tbsp fresh lemon juice
- 3 tbsp tahini
- 1 tsp apple cider vinegar
- pepper, to taste
- dash of hot sauce, optional
Instructions
- Add all ingredients to a large bowl and mix well.
- Store in the fridge in a container for up to 4 days.
Notes
The nutritional information listed below is if you make 4 servings out of this. For 6 servings, each serving would provide 298 calories, 8.4 grams of fat, 14.6 grams of protein and 42 grams of carbohydrates.
To make this recipe stretch further, you can add an additional 1 cup of cooked wild rice. I’ve made it with 2 cups and 3 cups and both are good! If you’re adding 3 cups of rice, you’ll definitely get 6 servings out of this.
Nutrition
- Serving Size: 1
- Calories: 426
- Fat: 12
- Carbohydrates: 63
- Protein: 22
To help me keep Running on Real Food up and running, I’d love it if you took a moment to add this recipe to your Pinterest or share it via your favourite social media network below. Thanks, guys! I appreciate it!
Fiona @ Get Fit Fiona
Yum! This looks delicious. I never would have thought to put rice and broccoli together but it sounds like a great combination.
Kelly B.
I have actually never had edamame before but I love the combo you thought of in this salad!
Issie
This looks delicious and I’m always looking for healthy lunches that hold up well so that I can make them the night before to take in to work or to my evening nutrition classes for dinner. I love edamame, broccoli and tahini so I’ll definitely be trying this one!
Issie x
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Cassie
OMG! I have to try this ASAP!
Scott Jasper
I am so happy that edamame is breaking into western food. It is so delicious. Japanese has so many healthy and tasty snacks. Thanks for the recipe 🙂
★★★★★
Rachel
This looks so amazing! I can’t wait to try it
Deryn
Hope you enjoy it!