Description
This is one of my favorite go-to salads in the warmer months. It’s a textural delight and is so addictive. We’re combining quinoa with protein-packed edamame, crunchy and colorful vegetables, bright herbs, and finishing the dish with a lovely sesame-ginger dressing. It is not only delicious, but also beautiful. Good for the body and good for the soul! What more could we ask for? Enjoy!
Ingredients
Scale
For the Salad:
- 1 1/2 cups quinoa
- 1 1/2 cup shelled cooked edamame (about 9 oz.), thawed if frozen
- 1 cup snap peas, thinly sliced
- 1 1/2 cups cucumber (about 1 cucumber), halved lengthwise then sliced into thin half-moons
- 1 cup shredded carrots (about 3 carrots or purchased shredded)
- 2 cups cabbage (green or red, or both), shredded thinly
- 1 cup scallions (about 7 scallions), thinly sliced
- 1 cup cilantro (from 1 bunch), roughly chopped
- 1 cup cashews, roughly chopped
For the Dressing:
- 1/4 cup sesame oil
- 1/4 cup olive oil
- 1/4 cup low sodium tamari or soy sauce
- 1/4 cup rice vinegar
- 1 lime, juiced
- 2 tbsp maple syrup
- 2 cloves garlic, minced
- 1 tbsp ginger root, grated
Instructions
- Cook quinoa according to package instructions. Set aside to cool.
- In a large salad bowl combine edamame, snap peas, cucumber, carrots, cabbage, scallions, and cilantro. Top with cooked and cooled quinoa, then toss to combine thoroughly.
- In a medium bowl, whisk together all salad dressing ingredients until emulsified and smooth. Taste and adjust oil and acidity if needed.
- Pour desired amount of dressing over the salad and toss to coat. Start with a little then add more as needed. You don’t want to end up with a soggy mess!
- Serve and top each serving with a few tablespoons of cashews.
