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
19g
Carbs
51g
Calories
520kcal
Fat
26g
Ingredients
Hearts of Palm, Edamame, Tri-color Quinoa, Cherry Tomato, Canned Black Beans, Vegan Mayonnaise, Silken Firm Tofu, Vegan Feta, Cucumber, Iceberg Lettuce, White Vinegar, Light Soy Sauce, Cucumber, Mint, Yellow Mustard, Rice Wine, Yuzu Juice, Garlic, Seasoned Rice Wine Vinegar, Kosher Salt, Black Pepper, Cumin, Monosodium Glutamate, Shiitake Mushroom, Kombu
Contains coconut, cereals containing gluten, wheat, soybeans, mustard.
Reviews
4.7
Based on 59 reviews
kelly · 12/10/25
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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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