Quinoa Crunch Salad with Peanut Dressing

Ingredients:

Quinoa Salad:

  • 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)

Peanut Dressing:

  • 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

Instructions:

  • 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.