Ingredients
Scale
- ½ cup uncooked quinoa
- 1 lb frozen edamame (not in the shell)
- 1 ½ cups shredded red cabbage
- 2 cups finely chopped kale
- 2 large carrots
- ¼ cup chopped scallions
- ½ cup chopped cilantro
- 1 cup chopped roasted cashews (or peanuts)
- Dressing: peanut butter, rice vinegar, maple syrup, sesame oil, soy sauce, fresh ginger, garlic, sriracha
Instructions
- Rinse quinoa under cold water; cook with 1 cup of water until fluffy according to package instructions.
- Microwave frozen edamame with ½ cup of water for 5–7 minutes until tender.
- While cooking, shred cabbage, chop kale and scallions, grate carrots, and chop cilantro.
- Cool cooked quinoa and edamame for about 10 minutes.
- Whisk together dressing ingredients in a shaker bottle until smooth.
- In a large bowl, combine cooled quinoa, edamame, veggies; pour dressing over the top and toss well.
- Serve topped with roasted cashews and optional crispy wonton strips.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sides
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 6g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg