Name: Red Cabbage, Quinoa & Edamame Salad with Asian Peanut-Herb Dressing
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 1 ½ (142 g) pkg baby spinach; 1 small bunch cilantro; 3 cups edamame; 1 small pkg fresh mint; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 3 limes; ¾ cup peanuts, roasted unsalted; 1 ½ cups quinoa; 1 ½ small heads red cabbage; crushed red pepper; extra virgin olive oil; salt; soy sauce; toasted sesame oil

Red Cabbage, Quinoa & Edamame Salad with Asian Peanut-Herb DressingRed Cabbage, Quinoa & Edamame Salad with Asian Peanut-Herb Dressing — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ avocados

1 ½ (142 g) pkg baby spinach

1 small bunch cilantro

3 cups edamame

1 small pkg fresh mint

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

3 limes

¾ cup peanuts, roasted unsalted

1 ½ cups quinoa

1 ½ small heads red cabbage

crushed red pepper

extra virgin olive oil

salt

soy sauce

toasted sesame oil

Instructions

In a medium saucepan, combine quinoa, water, and salt; bring to a boil. Reduce heat to a simmer, cover, and cook for 15-18 minutes. Transfer cooked quinoa to a large baking sheet pan and spread out in a thin layer to cool.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Place edamame in a colander and rinse under hot, running water (from the tap) to defrost; set aside to drain.

Zest and juice limes into a large salad bowl.

Peel and mince garlic and ginger; transfer both to the salad bowl.

Trim and mince green onions; add to the bowl.

Pick mint leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Roughly chop peanuts and add half to the bowl (reserve the rest for garnish).

Add soy sauce, oils, and crushed red pepper to the bowl; whisk to combine the dressing.

Halve each cabbage lengthwise and cut out the core; thinly slice crosswise and add to the bowl with the dressing. Using tongs, toss cabbage with the dressing to thoroughly coat.

Add spinach, edamame, and quinoa to the bowl; toss once more to combine the salad.

Halve and pit avocados; slice crosswise while still in the skin and scoop out with a spoon.

To serve, divide salad between plates or bowls. Top with avocado and reserved peanuts. Enjoy!

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