Quinoa Peanut Sauce Salad

If you love peanut sauce, veggies and Thai flavors you will love this dish!

Ingredients:

QUINOA:

1/3 cup dry white quinoa, well rinsed and drained

+ 2/3 cup water for cooking

SALAD:

1 cup frozen edamame

1 large head broccoli, cut into bite size pieces OR a frozen bag of broccoli (amounting to approx 500 g)

1/2 red, yellow or orange bell pepper, thinly sliced

1 1/2 cups (110 g) shredded/very thinly sliced purple cabbage or mixed cabbage

(optional) 1 cup chopped cilantro and/or 3-4 leaves of fresh mint and/or basil according to your tastes

DRESSING:

1 Tbsp peanut butter

(optional) 2 Tbsp (30 g) chili garlic sauce, plus more to taste

3 Tbsp maple syrup or agave, plus more to taste

3 Tbsp Bragg's Amino Acids or tamari (or soy sauce if not gluten free // or coconut aminos), plus more to taste

3 Tbsp or the juice from about 3 limes

1-2 garlic cloves finely diced (or more adjusted to taste)

2 1/2 Tbsp sesame oil (toasted)

(optional) chili garlic sauce for heat

(optional) 1 Tbsp (8 g) crushed peanuts for topping

Directions:

• Cook the quinoa according to directions. Usually 1:2 ratio of quinoa to water. Set in the refrigerator to chill.
• While the quinoa is cooking, steam cook the edamame and then the broccoli (separately). Then transfer to a large mixing bowl (for serving) and put in the refrigerator to chill.
• Next prepare dressing by adding all ingredients to a small mixing bowl and whisking to combine. OR I often use a small blender and throw the garlic cloves in whole (blend until smooth and slightly frothy). Taste and adjust seasonings as needed, adding more maple syrup for sweetness, tamari for saltiness, or lime juice for acidity. Set aside.
• Check cooked ingredients' temperature. If ingredients are still warm return to the refrigerator to continue to chill until cold. When all ingredients are cold and ready- add quinoa, sliced red pepper and cabbage to the steamed broccoli and edamame and top with dressing. Toss to combine.
• Best when fresh, but will keep covered in the refrigerator up to 2-3 days.