Name: Turmeric Quinoa Edamame Salad
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 2 servings
Ingredients: 0.5 cup dry quinoa; 0.5 tsp ground turmeric; 0.25 tsp freshly cracked black pepper; 2 cups red cabbage (shredded); 1 tsp lime juice; null pinch salt; 2 cups shelled frozen edamame (thawed); 0.25 cup fresh mint (finely chopped); 2 null walnuts (crushed); 1 null spring onions (finely chopped); 0.5 null avocado (chopped); 2 tbsp almond butter; 1 tbsp lime juice; 1 tbsp fresh ginger (or sub for 1 tsp ground ginger); 1 tbsp tamari (low sodium preferred); 0.5 tbsp maple syrup; 1 tbsp rice vinegar

Instructions

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1

Rinse the dry quinoa (0.5 cup) thoroughly under cold water to remove any residue. This will help reduce bitterness. In a small pot, combine the rinsed [dry quinoa] with ground turmeric (0.5 tsp) and freshly cracked black pepper (0.25 tsp), and cook according to the instructions on your quinoa packet. Allow the cooked [dry quinoa] to cool down.
2

While the [dry quinoa] is cooking, use a vegetable peeler to shred the red cabbage (2 cups). Combine the shredded [red cabbage] with lime juice (1 tsp) and a [pinch salt].
3

For the Almond Satay Dressing: in a small blender, blend the almond butter (2 tbsp), lime juice (1 tbsp), fresh ginger (1 tbsp), tamari (1 tbsp), maple syrup (0.5 tbsp), and rice vinegar (1 tbsp). Alternatively, mince the [fresh ginger], and whisk all the ingredients together in a small bowl.
4

In a large serving bowl, combine the [dry quinoa], [red cabbage], shelled frozen edamame (2 cups), fresh mint (0.25 cup), walnuts (2), onions (1 spring), avocado (0.5), and the almond satay dressing. Enjoy!