Quinoa Crunch Salad with Peanut Dressing

• servings: 6 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

2-3 cups shelled edamame

2 cups Simply Nature Organic Quinoa

1 cucumber, diced

1-2 bell peppers, diced

2 ripe mangoes, diced

3 carrots, shredded

half a head of purple cabbage, shredded

sliced almonds, peanuts, cashews, etc. (I used the addicting Southern Grove Chili Lime Cashews from ALDI)

1/2 cup Simply Nature Creamy Peanut Butter

1/3 cup soy sauce

1/3 cup vinegar (white distilled or rice vinegar)

1/4 cup sesame oil

1-2 tablespoons chili paste like sambal oelek

2 tablespoons honey

1 clove garlic

1 knob of fresh ginger, peeled

Directions

Cooked stuff:

Cook the quinoa and edamame according to package directions.

Veggies

Chop everything up. It will take a little while. Put on some good music and light a candle and a glass of wine wouldn’t hurt.

Dressing

Give it all a whirl in the food processor or blender.

Serve:

Assemble individual salads, or toss it all together.

Nutrition

• Calories: 601
• Total Fat: 29.5 g
• Saturated Fat: 4.7 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 879.2 mg
• Total Carbohydrate: 70.9 g
• Dietary Fiber: 10.7 g
• Total Sugars: 30.3 g
• Protein: 20.5 g