Ingredients:
14 ounces of shelled edamame (about 2 cups)
1 cup cooked quinoa (approx 1/2 cup uncooked)
1 red bell pepper, chopped
1 cup shredded carrots
1 cup shredded purple cabbage
2 green onions, chopped
1/4 cup roasted cashews, chopped
1/4 cup chopped cilantro
2 tbsp olive oil
1 tbsp sesame oil
1 tbsp rice vinegar (can sub lime juice)
2 tsp tamari (or soy sauce)
1 tsp maple syrup
2 tsp grated ginger
Salt & pepper to taste
Directions:
Cook the edamame beans according to the package directions, then let cool.
In a large mixing bowl, combine the cooked edamame, quinoa, red bell pepper, carrots, purple cabbage, green onions, cashews, and cilantro.
Prepare the dressing by mixing olive oil, sesame oil, rice vinegar, tamari, maple syrup, and grated ginger in a small cup or jar. Season with salt and pepper to taste.
Pour the dressing over the salad and toss until everything is evenly combined.
Serve immediately or store in the refrigerator until ready to serve.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 20 minutes
Kcal: 300 kcal | Servings: 4 servings
