Name: Turmeric Edamame Quinoa Salad
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 3 servings
Ingredients: 0.75 cup dry quinoa; 0.5 tsp ground turmeric; 0.25 tsp freshly cracked black pepper; 2.5 cups shelled edamame (thawed); 0.25 null small red cabbage (approx. 3 cups once shredded); 0.5 tsp lime juice; 1 null red bell pepper (seeded and diced); 2 null scallions (thinly sliced); 0.5 cup fresh mint (finely chopped); 3 tbsp cashews; 0.5 null avocado (sliced); null null sea salt flakes (to taste); 3 tbsp almond butter; 3 tbsp lime juice; 2 tbsp fresh ginger; 2 tbsp tamari (reduced sodium preferred); 2 tbsp maple syrup; 2 tbsp water (more if you prefer a thinner consistency)

Instructions

Show units in method

1

Rinse the dry quinoa (0.75 cup) thoroughly. In a small pot, combine dry quinoa (0.75 cup), water (1.5 cups), ground turmeric (0.5 tsp), sea salt flakes (0.25 tsp), and freshly cracked black pepper (0.25 tsp). Bring to a gentle boil, then reduce heat to low, cover, and cook for 12 minutes until water is absorbed. Remove from heat, let sit covered for 5 minutes, then fluff with a fork. Cool completely.
2

Shred the red cabbage (0.25 small) using a vegetable peeler. Mix the shredded cabbage with lime juice (0.5 tsp) and massage with your hands until it turns bright pink.
3

Blend the almond butter (3 tbsp), lime juice (3 tbsp), fresh ginger (2 tbsp), tamari (2 tbsp), maple syrup (2 tbsp), and water (2 tbsp) in a small blender until smooth. If no blender, grate the fresh ginger (2 tbsp) and whisk all ingredients together.
4

Prepare 3 containers. Layer the ingredients in this order: sauce, shelled edamame (2.5 cups), [cooked quinoa], bell pepper (1 red), [prepared red cabbage], scallions (2), fresh mint (0.5 cup), and cashews (3 tbsp). Before serving, shake well and top with avocado (0.5).