About recipe

This Thai-flavored salad is packed with flavor and crunch! It features carrots, cabbage, snow peas, and quinoa, all tossed in a tasty dressing! It can be easily customized for vegan and gluten-free diets by using maple syrup instead of honey and gluten-free tamari, not soy sauce.

Ingredients (serves 4)

• ¾ cup uncooked quinoa 
• 1 ½ cups water 
• 2 cups purple cabbage, shredded 
• 1 cup carrots, grated 
• 1 cup shelled edamame  
• ½ cup cilantro, chopped  
• ¼ cup green onion, thinly sliced 
• ¼ cup nut butter (peanut, almond, sunbutter) 
• 2 tablespoons reduced sodium soy sauce 
• 1 tablespoon maple syrup or honey 
• 1 tablespoon rice vinegar 
• 1 teaspoon sesame oil 
• 1 teaspoon fresh ginger, grated 
• ½ lime, juiced 
• Pinch of red pepper flakes (optional) 

Preparation

1. Combine the quinoa and water in a pot. Bring to a boil over medium heat. Reduce the heat to medium-low and simmer until it has absorbed all of the water (~10 minutes). Set it aside to cool. 
2. While the quinoa cooks, make the sauce. Whisk together the nut butter and soy sauce until smooth. Add the maple syrup, rice vinegar, sesame oil, ginger, lime juice and red pepper flakes. Whisk until smooth. If the mixture is too thick whisk in a bit of water.  
3. In a large bowl, combine the cooked quinoa, cabbage, carrot, edamame, cilantro and green onion. Toss to combine.  
4. Pour in the sauce. Mix until everything it lightly coated in sauce.  
5. Store in the refrigerator for up to 4 days.