-
1. Rinse the quinoa under cold water using a fine-mesh strainer, then drain well.
1 cup quinoa
-
2. Combine the rinsed quinoa and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed and the quinoa is tender, about 15 minutes.
1 cup quinoa,
2 cup water
-
3. Remove the saucepan from heat, keep covered, and let the quinoa steam for 5 minutes, then fluff with a fork and let it cool to room temperature.
1 cup quinoa
-
4. While the quinoa cooks, thinly slice the red cabbage, grate the carrots, dice the red bell pepper, chop the cucumber, slice the green onions, and roughly chop the fresh cilantro.
2 cup red cabbage,
2 piece carrot,
1 piece red bell pepper,
0.5 piece cucumber,
3 piece green onion,
0.5 cup fresh cilantro
-
5. Cook the edamame according to package directions, usually by boiling or microwaving until just tender, then drain and cool slightly.
1.5 cup edamame (shelled, frozen)
-
6. In a bowl, whisk together the creamy peanut butter, lime juice, tamari, maple syrup, rice vinegar, toasted sesame oil, grated fresh ginger, and minced garlic until smooth and thick.
0.5 cup creamy peanut butter,
0.2 cup lime juice (fresh),
3 tbsp tamari (gluten-free soy sauce),
2 tbsp maple syrup,
1.5 tbsp rice vinegar,
1 tbsp toasted sesame oil,
1.5 tbsp fresh ginger,
2 clove garlic
-
7. Gradually whisk in warm water until the dressing is creamy and pourable, then season with red pepper flakes, salt, and black pepper to taste.
4 tbsp warm water (for dressing),
0.5 tsp red pepper flakes,
0.5 tsp salt,
0.2 tsp black pepper
-
8. In a large mixing bowl, combine the cooled quinoa, edamame, red cabbage, carrots, red bell pepper, cucumber, green onions, cilantro, and most of the roasted peanuts.
1 cup quinoa,
1.5 cup edamame (shelled, frozen),
2 cup red cabbage,
2 piece carrot,
1 piece red bell pepper,
0.5 piece cucumber,
3 piece green onion,
0.5 cup fresh cilantro,
0.8 cup roasted peanuts (unsalted)
-
9. Pour the peanut-lime dressing over the salad and toss thoroughly until everything is evenly coated and the vegetables are well distributed.
-
10. Transfer the salad to a serving platter or bowls, sprinkle with the remaining roasted peanuts and lime zest, and serve immediately or chill for 20 minutes to let the flavors meld.
0.8 cup roasted peanuts (unsalted),
1 tsp lime zest (optional garnish)
