* 1 cup quinoa * 2 cups water or vegetable broth * 1 cup shelled edamame beans (fresh or frozen) * 1 small carrot, julienned or grated * 1 bell pepper (any color), diced * 1 cucumber, diced * ¼ small red cabbage, thinly sliced
**Peanut Sauce**
* ¼ cup peanut butter * 3 tbsp soy sauce * 1 tbsp sesame oil * 2 tbsp maple syrup * 2 tbsp lime juice (or rice vinegar) * 1 tbsp hot sauce (optional)
###Instructions
1. Rinse the quinoa thoroughly under cold water to remove any bitter taste. Drain well. 1. In a saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender. Remove from heat and let it cool. 1. In a separate pot, boil water and blanch the edamame beans for about 3 minutes if using frozen beans, or 5 minutes if using fresh beans. Drain and rinse with cold water to stop the cooking process. 1. In a large mixing bowl, combine the cooked quinoa, edamame beans, julienned or grated carrot, diced bell peppers, diced cucumber, and thinly sliced red cabbage. 1. In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, maple syrup, and lime juice (or rice vinegar) until well combined. You can adjust the consistency of the sauce by adding a little water if needed. 1. Pour the peanut sauce over the salad mixture and toss gently to coat all ingredients evenly. 1. Taste and adjust the seasonings if needed.
1 Comment
###Ingredients
* 1 cup quinoa
* 2 cups water or vegetable broth
* 1 cup shelled edamame beans (fresh or frozen)
* 1 small carrot, julienned or grated
* 1 bell pepper (any color), diced
* 1 cucumber, diced
* ¼ small red cabbage, thinly sliced
**Peanut Sauce**
* ¼ cup peanut butter
* 3 tbsp soy sauce
* 1 tbsp sesame oil
* 2 tbsp maple syrup
* 2 tbsp lime juice (or rice vinegar)
* 1 tbsp hot sauce (optional)
###Instructions
1. Rinse the quinoa thoroughly under cold water to remove any bitter taste. Drain well.
1. In a saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender. Remove from heat and let it cool.
1. In a separate pot, boil water and blanch the edamame beans for about 3 minutes if using frozen beans, or 5 minutes if using fresh beans. Drain and rinse with cold water to stop the cooking process.
1. In a large mixing bowl, combine the cooked quinoa, edamame beans, julienned or grated carrot, diced bell peppers, diced cucumber, and thinly sliced red cabbage.
1. In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, maple syrup, and lime juice (or rice vinegar) until well combined. You can adjust the consistency of the sauce by adding a little water if needed.
1. Pour the peanut sauce over the salad mixture and toss gently to coat all ingredients evenly.
1. Taste and adjust the seasonings if needed.
[Source](https://veggieanh.com/edamame-quinoa-salad/)