Red Cabbage, Quinoa & Edamame Salad with Asian Peanut-Herb Dressing

[Sincerely-Food-Chef]

Ingredients

• 1 avocado
• 1 (5 oz) pkg baby spinach
• 1 small bunch cilantro
• 2 cups edamame
• 1 small pkg fresh mint
• 2 cloves garlic
• 2 (1 inch) pieces ginger root
• 1 small bunch green onions (scallions)
• 2 limes
• ½ cup peanuts, roasted unsalted
• 1 cup quinoa
• 1 small head red cabbage
• crushed red pepper
• extra virgin olive oil
• salt
• soy sauce
• toasted sesame oil

Instructions

1. 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 baking sheet pan and spread out in a thin layer to cool.
   • 1 cup quinoa
   • 2 cup water
   • ¼ tsp salt
2. Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
   • 2 limes
   • 2 (1 inch) pieces ginger root
   • 1 small bunch green onions (scallions)
   • 1 small pkg fresh mint
   • 1 small bunch cilantro
   • 1 small head red cabbage
   • 1 (5 oz) pkg baby spinach
   • 1 avocado
3. Place edamame in a colander and rinse under hot, running water (from the tap) to defrost; set aside to drain.
   • 2 cups edamame
4. Zest and juice limes into a large salad bowl.
5. Peel and mince garlic and ginger; transfer both to the salad bowl.
   • 2 cloves garlic
6. Trim and mince green onions; add to the bowl.
7. Pick mint leaves off the stems; discard stems and mince the leaves. Add to the bowl.
8. Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.
9. Roughly chop peanuts and add half to the bowl (reserve the rest for garnish).
   • ½ cup peanuts, roasted unsalted
10. Add soy sauce, oils, and crushed red pepper to the bowl; whisk to combine the dressing.
    • ¼ cup soy sauce
    • 3 tbsp extra virgin olive oil
    • 2 tbsp toasted sesame oil
    • ⅛ tsp crushed red pepper
11. Halve the 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.
12. Add spinach, edamame, and quinoa to the bowl; toss once more to combine the salad.
13. Halve and pit the avocado; slice crosswise while still in the skin and scoop out with a spoon.
14. To serve, divide salad between plates or bowls. Top with avocado and reserved peanuts. Enjoy!