Turmeric Quinoa and Edamame Salad

• servings: 2 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1/2 cup dry quinoa

1/2 tsp ground turmeric

1/4 tsp freshly cracked black pepper

2 cups red cabbage (shredded)

1 tsp lime juice

Pinch of salt

2 cups shelled frozen edamame (thawed - see notes)

1/4 cup fresh mint (finely chopped)

2 walnuts (crushed)

1 spring onions (finely chopped)

1/2 avocado (chopped)

2 tbsp almond butter

1 tbsp lime juice

1 tbsp fresh ginger (or sub for 1 tsp ground ginger)

1 tbsp tamari (low sodium preferred)

1/2 tbsp maple syrup

1 tbsp rice vinegar

Directions

Rinse the quinoa thoroughly under cold water to remove any residue. This will help reduce bitterness.In a small pot, combine the rinsed quinoa with turmeric and black pepper, and cook according to the instructions on your quinoa packet. Allow the cooked quinoa to cool down.

While the quinoa is cooking, use a vegetable peeler to shred the red cabbage. Combine the shredded cabbage with 1 tsp of lime juice and a dash of salt.

For the Almond Satay Dressing: in a small blender, blend the almond butter, lime juice, ginger, tamari, maple syrup, and rice vinegar. Alternatively, mince the ginger, and whisk all the ingredients together in a small bowl.

In a large serving bowl, combine the quinoa, cabbage, edamame, mint, walnuts, spring onion, avocado, and the almond satay dressing. Enjoy!

Nutrition

• Calories: 586 kcal
• Total Fat: 27 g
• Sodium: 624 mg
• Total Carbohydrate: 62 g
• Dietary Fiber: 18 g
• Protein: 31 g