Name: Asian Quinoa Salad (30 minutes!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tsp sesame oil ((toasted or untoasted)); 1/3 cup dry white quinoa ((well rinsed and drained)); 2/3 cup water; 1 cup frozen edamame; 1 large head broccoli ((cut into bite size pieces)); 1/2 medium red bell pepper ((thinly sliced)); 1 1/2 cups shredded/very thinly sliced purple cabbage ((or sub green cabbage or kale)); 1 cup shredded kale or chopped cilantro ((optional)); 1 Tbsp almond, peanut, or cashew butter; 2 Tbsp chili garlic sauce ((plus more to taste)); 3 Tbsp maple syrup ((plus more to taste)); 3 Tbsp tamari ((or soy sauce if not gluten free // or coconut aminos // plus more to taste)); 3 Tbsp lime juice; 2 1/2 Tbsp sesame oil ((toasted or untoasted)); 1 Tbsp crushed peanuts ((optional // for topping)); 1 tsp fresh minced ginger ((optional))