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
Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
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
Place edamame in a colander and rinse under hot, running water (from the tap) to defrost; set aside to drain.
2 cups edamame
Zest and juice limes into a large salad bowl.
Peel and mince garlic and ginger; transfer both to the salad bowl.
2 cloves garlic
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).
½ cup peanuts, roasted unsalted
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
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.
Add spinach, edamame, and quinoa to the bowl; toss once more to combine the salad.
Halve and pit the avocado; 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!