Description
A delightful and refreshing salad packed with nutritious ingredients, featuring crunchy vegetables and a creamy peanut dressing.
Ingredients
- 1/2 cup dry quinoa, rinsed
- 1 tablespoon grapeseed oil or cooking oil of choice
- 1 pound frozen shelled edamame (2 1/2 cups)
- 2 cups shredded red cabbage (1/4 large)
- 2 cups chopped baby spinach
- 1 cup shredded carrots
- 1 cup roasted peanuts (shelled)
- 1 sliced jalapeno (optional)
- 1/3 cup peanut butter
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon grated ginger
- 1/2 teaspoon cayenne pepper (optional)
- 1-2 tablespoons water or as needed to thin
- Optional Garnish: Roasted peanuts, fresh basil, fresh cilantro, green onions, chopped, lime wedges
Instructions
- Prepare the quinoa: Pour dry quinoa into a pot and add 1 cup of water. Cover and bring to a boil. Reduce heat and simmer for about 15 minutes until liquid is absorbed.
- Cook the edamame: In a skillet, heat oil, add frozen edamame, and cook for about 7 minutes until warmed through.
- Make the dressing: Whisk together peanut butter, rice vinegar, soy sauce, maple syrup, garlic, ginger, and cayenne pepper. Gradually stir in water to reach desired consistency.
- Assemble the salad: Toss the cooked quinoa, edamame, cabbage, spinach, carrots, peanuts, and jalapeno in a large bowl. Add dressing and toss until well coated.
- Serve and garnish: Transfer to a serving dish and garnish with additional peanuts, basil, cilantro, green onions, and lime wedges as desired.
Notes
Rinse quinoa before cooking to eliminate bitterness. Use fresh ingredients for the best flavor. Adjust the dressing ingredients to your liking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian