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Ingredients
Scale
- ½ cup quinoa, uncooked
- 1 cup water (plus more for cooking edamame)
- 1 cup edamame (frozen or fresh)
- 1 cup red cabbage, shredded
- 1 cup green cabbage, shredded
- 1 cup grated carrots
- ½ cup cilantro, chopped
- ⅓ cup green onion, sliced thin
- ⅓ cup peanuts, chopped
- ⅓ cup smooth peanut butter
- 2 tablespoons low sodium soy sauce (or tamari)
- 2 tablespoons lime juice
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon ginger powder (or 2 teaspoons fresh grated ginger)
- Pinch of salt
- Pinch of red pepper flakes (optional)
Instructions
- Rinse quinoa under cold water, combine with 1 cup water, bring to boil, simmer for 15-20 minutes, then fluff.
- Boil edamame in water for about 5 minutes, then drain.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, rice vinegar, sesame oil, ginger, salt, and red pepper flakes.
- Combine shredded cabbages, grated carrots, cilantro, green onion, chopped peanuts, cooked quinoa, and edamame in a large bowl.
- Drizzle with peanut sauce and toss to combine.
Notes
Ensure quinoa is rinsed to avoid bitterness.
Adjust sauce for taste; add lime for tang or honey for sweetness.
Toast peanuts for added flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 4
- Sodium: 230
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 12
- Cholesterol: 0