Protein Power Salad. Quinoa and chickpeas provide valuable protein, making this light salad a favorite meatless or vegetarian option to serve alone, or alongside fish, chicken or any other protein source. I added pistachios not only for their crunch, but also because of their heart-healthy fats that have been shown to lower cholesterol. I made this recipe today and followed it exactly other than having to use the whole edamame because I couldn't find the shelled ones and was short on time.

This protein salad is packed with amazing flavor. Perfect for lunch or dinner, this is one salad recipe that is sure to satisfy you all day long! The Mega Protein Power Salad was born after a frustrating night out for dinner. You can have Protein Power Salad using 7 ingredients and 2 steps. Here is how you cook it.

Ingredients of Protein Power Salad

Prepare 4 c of mixed dark leafy lettuce.
It's 5-6 of Portobello mushrooms.
You need of Mixed color cherry tomatoes.
You need of Sprouts.
Prepare 2 of large eggs.
Prepare of Shredded carrots.
It's of English Cucumber.

As many of you can probably understand, eating out is sometimes a struggle. Although I can ALWAYS eat pretty much anywhere, some places are more accommodating than others. Make the salad: Rinse the quinoa in a fine-mesh sieve. Combine quinoa, water and a pinch of salt in a medium pot and stir.

Protein Power Salad instructions

Chop the mushrooms, slice the cucumbers, and, shred the carrots you can leave the tomatoes whole or, slice them mix well and, enjoy..
.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. This Protein Power Salad Jar has the perfect combination of nourishing, fulfilling and hydrating ingredients for a tasty summer meal. Pack and store in your fridge until ready to eat. As for the salad dressing, I made a simple avocado oil dressing with flavorful oregano to keep things nice and light, yet delicious.