Asian Quinoa Salad

Serves: 4

Quinoa

1 tbsp sesame oil
1 cup quinoa, rinsed
2 cups water

Heat oil in a pan, add rinsed quinoa and toast quinoa for 2 minutes, add water, bring to a boil, reduce the heat to low, cover and cook for 15 minutes.

Vegetables

2 pounds organic edamame from Costco (1/2 cup + 1 tbsp per serving)
2 cups broccoli, cut into bite sized pieces (2 cups before cooking, after cooking, 1/2 cup + 1 tbsp per serving)
1 yellow bell pepper, thinly sliced (1/4 yellow bell pepper per serving)
1 orange bell pepper, thinly sliced (1/4 orange bell pepper per serving)
1 red bell pepper, thinly sliced (1/4 red bell pepper per serving) (not shown in picture)
2 cups thinly sliced purple cabbage (1/2 cup per serving)
1/4 cup cilantro, chopped (1 tbsp per serving)
1/4 cup crushed peanuts for topping (1 tbsp per serving)

Steam edamame (if its frozen) and broccoli for 2 minutes in steamer basket to thaw the edamame and steam the broccoli. Remove from the heat and transfer to a large mixing bowl.

If you do not have steamer basket, bring a pot of water to rapid boil, add 1 tsp of salt, add broccoli florets and cook for 1 and 1/2 minutes. Drain and immerse in cold water.

Dressing

3 tbsp lime juice
1 tbsp fresh grated ginger
1 tsp garlic
1 tsp red chili flakes
1/4 cup peanut butter
1/4 cup maple syrup
1/4 cup tamari
1/4 cup sesame oil

Prepare the dressing by adding all the ingredients to a small mixing bowl and whisking to combine.

Dressing yields : 1 and 1/4 cups

Add quinoa, sliced bell peppers, and cabbage to the steamed broccoli and edamame and top with dressing. Toss to combine.

Source: minimalistbaker
Taste Note: Tastes AWESOME