Description

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.

Ingredients

For the Salad

2 cups cooked wild rice (approx. 3/4 cup, 150 g uncooked)
4 cups (400 g) broccoli, cut into bite-sized florets and lightly steamed
1 bell pepper, de-seeded and diced
1/2 cup (90 g) raisins or dried cranberries
2 cups (350 g) shelled edamame, cooked
salt and pepper, to taste

For the Dressing

1/2 tsp sea salt
1 tsp garlic powder
2 tbsp (30 mL) fresh lemon juice
4 tbsp (60 g) tahini
2 tbsp (30 g) maple syrup
water to adjust consistency

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Instructions

Cook the wild rice according to package instructions.
Steam the broccoli on the stovetop until cooked al dente, about 4 minutes. It should be be bright green and slightly tender but still crisp when it’s ready. It will continue to soften once mixed into the salad.
Add all salad ingredients to a large mixing bowl and mix well.
Whisk the tahini dressing ingredients together in a small dish or shake in a jar, adding water 1 tbsp at a time until you reach your desired consistency. It should be thick and creamy but easy to pour. Season with additional salt and pepper, if needed.
Add the dressing to the salad and mix well.
Serve right away or 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 g
Carbohydrates: 63 g
Protein: 22 g

Keywords: edamame broccoli salad, edamame rice salad