Edamame Quinoa Crunch Salad

Ingredients

• 400 gshelled edamame (frozen), shelled
• 150 gdry quinoa, rinsed
• 200 gred cabbage, shredded, shredded
• 2medium carrots, grated
• 1red bell pepper, sliced
• 2green onions
• 8 gfresh cilantro
• 40 gunsalted peanuts, chopped
• 1¾ tbspgluten-free tamari
• 1¼ tbsprice vinegar
• 2 tsptoasted sesame oil
• 2¼ tsppure maple syrup
• 1¼ tbspfresh ginger, grated, grated
• 3 tsplime juice

Method

1. Rinse the quinoa and add it to a saucepan with 360 ml (1 1/2 cups) of water. Bring to a boil over high heat, cover and simmer on low for 15 minutes, then rest 5 minutes and spread on a tray to cool.

   20 min timer

2. Bring a pot of water to a boil over high heat, add the edamame and cook for 3 minutes, then drain and rinse under cold water.

   3 min timer

3. Whisk the tamari, rice vinegar, sesame oil, maple syrup, ginger and lime juice.

4. In a large bowl, toss the quinoa, edamame, red cabbage, carrot, pepper, green onion and cilantro with the dressing.

5. Top with the chopped peanuts just before serving so they stay crunchy. Keeps 4 days in the fridge.

Storing and reheating

Keeps 4 days.