Have you ever been bored with your typical cooking routine? I can tell you I have. I’ve found that when I’m uber-busy with work, school, working out, and just life in general, I stick to the same foods. I might alter my meals a little bit, but I don’t go out of my comfort zone and try a new recipe. Well, I’ve made a goal to change that. To find new recipes, adapt them, or simply create my own. And its going great so far! I have actually saved time by just cooking a large batch of food and eating portions of it throughout the week.
This dish has been on my radar for a while, but for some reason, it seemed like a time investment. Surprisingly not the case. Aside from chopping up the vegetables, it was pretty quick to prepare! With the combination of the quinoa and edamame beans, this is a pretty protein-packed meal, and the loads of vegetables make this an even more nutrient-dense dish. And did I mention it is gluten-free AND vegan??
Thai Quinoa Salad with Homemade Peanut Ginger Sauce
Adapted from Ambitious Kitchen
Makes 6 servings
¾ cup uncooked quinoa
2-3 cups shredded red cabbage
1 red bell pepper, diced
½ medium red onion, diced
1 cup shredded carrots
½ cup chopped cilantro
¼ cup diced green onions
1 cup edamame
Fresh lime, wedges
For the dressing:
¼ cup all natural peanut butter
2 tsp freshly grated ginger
2 Tbsp soy sauce*
1 Tbsp honey*
1 Tbsp apple vinegar
2 tsp olive oil