Quinoa edamame salad

This Asian-inspired quinoa salad is packed with protein and fiber. It's simple to make, and is a great idea for meal prep because it lasts well in the fridge. I love serving it with a lightly dressed side salad and avocado, but it's also great on its own!

Salad Ingredients

·       1 cup uncooked quinoa, rinsed

·       1 cup frozen shelled organic edamame

·       ¼ tsp salt

·       3 green onions, sliced thinly

·       ½ cup cucumber, peeled and diced

·       ½ cup purple cabbage, finely sliced

·       ½ cup red bell pepper, sliced thinly into slivers

·       1 large carrot, grated

Dressing Ingredients

·       ¼ cup toasted sesame oil

·       ¼ cup coconut aminos

·       2 Tbsp rice wine vinegar

·       2 cloves garlic, finely minced

·       2 tsp freshly grated ginger

·       Juice from 2 limes, freshly squeezed

·       Optional: ¼ tsp red pepper flakes

Preparation

1.    Bring 2 cups of water to boil, add quinoa and salt and cook covered for 15 minutes. Remove from heat, fluff with a fork, and let cool with the top off for 5 minutes.

2.    Meanwhile, steam or boil edamame until it is cooked through (~5 minutes).

3.    Mix sauce ingredients together, and set aside.

4.    Add edamame and quinoa to a large bowl, and combine with green onion, cabbage, cucumber, carrot, pepper, and sauce.  Stir thoroughly, and enjoy immediately or store in the fridge covered for up to 5 days.