Cooking Instructions

• Cook quinoa: Add ½ cup quinoa to a small pot with 1 cup water. Cover and bring to a boil, then reduce to a low simmer and cook about 15-20 minutes until water is absorbed. Remove the lid and let sit 5-10 minutes, then fluff with a fork.
• Cook edamame: Meanwhile, in a small pot boil water and add 1 cup edamame. Boil 5 minutes, or until edamame has become soft (but not mushy). Drain and set aside.
• Make sauce: While the quinoa and edamame is cooking, make the sauce by combining 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 fresh ginger), 1 pinch salt, and 1 pinch red pepper flakes (if using) to a small bowl. Whisk to mix well, then set aside.
• Assemble salad: When quinoa and edamame have cooked and the sauce is ready, to a large salad bowl add 1 cup red cabbage, 1 cup green cabbage, 1 cup grated carrots, ½ cup cilantro, ⅓ cup green onion, ⅓ cup peanuts, cooked quinoa, and cooked edamame. Drizzle the salad with the peanut sauce, then toss to combine.