Heart of Palm Quinoa Salad
Ponzu-marinated quinoa forms the base of this fresh, nutrient-dense bowl layered with hearts of palm, cherry tomatoes, and crisp cucumber. Crunchy fried quinoa adds texture, and a vegan cucumber-tofu dressing brings cool, tangy balance.
Nutritional facts
Protein
21g
Carbs
61g
Calories
572kcal
Fat
27g
Ingredients
Yuzu Juice, Cucumber, Vegan Mayonnaise, Vegan Feta, Rice Wine, Kombu, Tri-color Quinoa, Shiitake Mushroom, White Vinegar, Monosodium Glutamate, Hearts of Palm, Cucumber, Yellow Mustard, Kosher Salt, Light Soy Sauce, Edamame, Garlic, Cumin, Black Pepper, Mint, Seasoned Rice Wine Vinegar, Canned Black Beans, Cherry Tomato, Iceberg Lettuce, Silken Firm Tofu
Contains wheat, soybeans, mustard.
Reviews
4.4
Based on 233 reviews
Alexis · 10/24/26
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About Sergio Tominaga
Chef Sergio Tominaga was born in Peru and lived in Japan for 4 years. He started his career 18 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the mixture between Peruvian and Japanese culture). Finalizing his career he started working with his brother but after a few years he worked in Maido (Number 1 restaurant in Latin America and number 7th in World's 50 Best) for 5 years and also in Sushi Pop by Micha as an Executive Chef for 3 years. Sergio cooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and Nikkei sushi.
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