Turmeric Quinoa and Edamame Salad

• servings: 3 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

3/4 cup dry quinoa

1/2 tsp ground turmeric

1/4 tsp freshly cracked black pepper

2 ½ cups shelled edamame (thawed)

1/4 red cabbage (about 3 cups once shredded)

1/2 tsp lime juice

1 Pinch of salt

1 red bell pepper

2 scallions, finely chopped

1/2 cup fresh mint, finely chopped

3 tbsp cashews

1/2 avocado

3 tbsp almond butter

3 tbsp lime juice

2 tbsp fresh ginger

2 tbsp tamari (soy sauce)

2 tbsp maple syrup

2 tbsp water (more if you prefer a thinner consistency)

Directions

Rinse the quinoa thoroughly under cold water to remove any residue and prevent bitterness.

Combine the rinsed quinoa with turmeric and black pepper in a pot, and cook according to the instructions on your quinoa package. Allow the cooked quinoa to cool down.

While the quinoa is cooking, shred the red cabbage using a vegetable peeler. Mix the shredded cabbage with 1/2 tsp of lime juice, and massage with your hands until it turns bright pink.

Blend the almond butter, lime juice, ginger, tamari, maple syrup, and water in a small blender until smooth. If you don’t have a blender, grate the ginger and whisk all the ingredients together in a bowl.

Prepare three containers and layer in the following order for optimum freshness: the sauce, edamame, quinoa, red bell pepper, cabbage, green onions, mint, and cashews. When ready to eat, give it a shake and top with avocado.

Nutrition

• Calories: 581 kcal
• Total Fat: 26 g
• Sodium: 509 mg
• Total Carbohydrate: 67 g
• Dietary Fiber: 17 g
• Protein: 26 g