Ingredients
Scale
- 1 cup uncooked quinoa (rinsed thoroughly)
- 2 cups water or vegetable broth
- 1.5 cups frozen shelled edamame (thawed)
- 2 cups shredded red cabbage
- 1 large carrot, julienned or shredded
- 1 red bell pepper, finely diced
- 1/2 cup fresh cilantro, chopped
- 3 green onions, sliced
- 1/2 cup toasted slivered almonds or crushed peanuts
- For the Lemon Dressing:
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon maple syrup or honey
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt and black pepper to taste
Instructions
- Step 1: Cook the Quinoa and Edamame: Combine the rinsed quinoa and water (or broth) in a medium saucepan. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 15 minutes or until the liquid is fully absorbed. During the last 3 minutes of cooking, place the thawed edamame directly on top of the quinoa to steam them. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork and let it cool to room temperature.
- Step 2: Prepare the Vegetables: While the quinoa cools, prepare your vegetable “crunch” base. Shred the red cabbage thinly and julienne the carrots. Dice the red bell pepper into uniform pieces to ensure every bite has a bit of everything. Finely chop the cilantro and slice the green onions. Place all these colorful vegetables into a large mixing bowl.
- Step 3: Whisk the Zesty Lemon Dressing: In a small jar or glass measuring cup, combine the olive oil, fresh lemon juice, maple syrup, minced garlic, and grated ginger. Whisk vigorously until the dressing is emulsified. Season with a pinch of salt and a generous crack of black pepper. Taste the dressing and adjust the sweetness or acidity to your preference.
- Step 4: Assemble and Toss: Add the cooled quinoa and edamame mixture to the large bowl with the vegetables. Pour the lemon dressing over the ingredients and toss thoroughly to ensure everything is evenly coated. Just before serving, fold in the toasted almonds or peanuts to maintain their maximum crunch. Garnish with extra cilantro if desired.
- Cook Time: 30 minutes