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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 680 calories
  • 35 min
  • 4 servings

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!

Nutrition per Serving

Calories
680
Fat
41g
Net Carbs
44g
Protein
27g

Cookware

  • baking sheet pan
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • measuring cups
  • measuring spoons
  • medium saucepan
  • tongs
  • whisk or fork