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Garden Japanese Salad with Edamame

Garden Japanese Salad with Edamame A CIF Food Is Medicine lunch inspired by Japanese flavors with emphasis on Diabetes-Friendly, Plant-Forward, High Protein, High Fiber, Meal Prep. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400°F  C
Servings: 4
Estimated Cost: 13
Calories: 290
Best Season: All Seasons
Dietary: Gluten Free, Plant-Forward
Description
A CIF Food Is Medicine lunch inspired by Japanese flavors with emphasis on Diabetes-Friendly, Plant-Forward, High Protein, High Fiber, Meal Prep.
Ingredients:
  • 1 cup edamame
  • 1 cup quinoa
  • 1 cup mushrooms
  • 1 cup cabbage
  • 1 cup broccoli
  • miso
  • ginger
  • nori
  • 1/2 cup plain Greek yogurt
  • black pepper to taste
Instructions
  1. 1
    Preheat oven to 400°F and line a sheet pan if desired,
    Combine ingredients with olive oil, herbs, spices, and citrus,
    Roast or bake until vegetables are tender and protein is cooked through,
    Serve warm with fresh herbs or lemon.
Keywords: garden japanese salad with edamame, japanese, lunch, diabetes-friendly, plant-forward, high protein, high fiber, meal prep, 1 cup mushrooms, 1 cup cabbage
Read it online: https://www.mcmh.us/recipe-maker/garden-japanese-salad-with-edamame/