Rainbow Quinoa Salad

Heat a small saucepan over medium heat. Add sesame oil (1 tsp) and white quinoa (0.33 cup). Toast quinoa, stirring frequently, for 2-3 minutes, then add water (0.67 cup). Bring to a boil over medium-high heat. Then reduce heat to low, cover and cook for 18-20 minutes (or until liquid is absorbed). Once cooked, turn off the heat and leave the lid on until serving (this helps make the quinoa fluffier). Start 20m timer

While the quinoa is cooking, add 1 inch of water to a medium saucepan, heat over medium-high heat, and insert a steamer basket (or steam in the microwave). Once water is simmering, add the frozen edamame (1 cup), then the head broccoli (1 large) and cover. Cook for 2 minutes to gently thaw the edamame and steam the broccoli. Then remove from heat and transfer to a large mixing bowl (for serving). Set in the refrigerator to chill. Start 2m timer

Next, prepare dressing. To a small mixing bowl add nut butter (1 tbsp), chili garlic sauce (2 tbsp), maple syrup (3 tbsp), tamari (3 tbsp), lime juice (3 tbsp), sesame oil (2.5 tbsp), fresh minced ginger (1 tsp) (optional), crushed peanuts (1 tbsp) (optional) and whisk to combine. Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili garlic sauce for heat, tamari for saltiness, or lime juice for acidity. Set aside.

Add white quinoa (0.33 cup), red bell pepper (0.5 medium), and purple cabbage (1.5 cups) to the steamed broccoli and edamame and top with dressing and additional crushed peanuts (optional). Toss to combine. Serve immediately.

Store leftovers covered in the refrigerator up to 2-3 days.