Ingredients:

  • 1 cup (185g) uncooked white or tri-color quinoa
  • 2 cups (475ml) water or low-sodium vegetable broth
  • 1/2 tsp (3g) sea salt
  • 1.5 cups (150g) shelled edamame, thawed
  • 2 cups (180g) shredded red cabbage
  • 1 large (150g) red bell pepper, finely diced
  • 1 cup (110g) shredded carrots
  • 1/2 cup (15g) fresh cilantro, chopped
  • 3 green onions, thinly sliced
  • 1/2 cup (60g) dry roasted peanuts, roughly chopped
  • 1/2 cup (125g) creamy natural peanut butter
  • 2 tbsp (30ml) low-sodium soy sauce
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5g) fresh ginger, grated
  • 1 clove garlic, minced
  • 2 tbsp (30ml) warm water

Instructions:

  1. Rinse the quinoa thoroughly in a fine-mesh strainer to remove saponins. Toast the dry quinoa in a saucepan over medium heat for 2 minutes until fragrant and nutty.
  2. Add water (or broth) and sea salt to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Remove quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow to cool slightly.
  4. In a small bowl or jar, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, grated ginger, and minced garlic. Add warm water 1 tablespoon at a time until a smooth, pourable emulsion is formed.
  5. In a large mixing bowl, combine the cooked quinoa, edamame, shredded red cabbage, diced bell pepper, shredded carrots, and cilantro.
  6. Pour the peanut dressing over the salad and toss thoroughly to ensure even coating. Top with sliced green onions and chopped peanuts before serving.