Incredibly easy to make and packed with protein and fiber, this quinoa edamame salad made with shredded red cabbage, green onion, almond butter and reduced sodium tamari is a flavorful meal option for vegans of all experience levels.
Ingredients
- 1 cup dry white quinoa
- 2½ cups frozen edamame
- 2 cups finely shredded red cabbage
- 6 thinly sliced green onions
- 2 tbsp well-stirred almond butter or sunflower seed butter for a nut free option
- ¼ cup reduced sodium tamari or soy sauce
- 3 tbsp rice wine vinegar
- 2 tsp agave
- 2 small garlic cloves minced
- ¼ tsp red pepper flakes or 1-2 tsp hot sauce
- Optional garnish: 3 tablespoons sesame seeds sliced green onion
Instructions
- Rinse the quinoa in a fine mesh strainer and transfer to a small pot and add 2 of cups of water and ¼ teaspoon salt. Cover the pot and bring the water to a boil.
- Once boiling, reduce to a simmer and simmer for 12-15 minutes or until the quinoa has absorbed all the water. Remove the pot from the burner, fluff with a fork, recover and set aside on a cooling rack or heat-proof surface to cool.
- Fill a separate, medium-sized pot with water and bring to a boil. Once boiling, add the frozen edamame. Wait for the water to return to boiling and then boil for 3-4 minutes. Drain in a colander and set the edamame aside.
- Meanwhile, shred the cabbage with a mandolin or with a chef's knife and make the sauce: add the almond butter and soy sauce to a small bowl.
- Using a fork or small whisk, whisk together until smooth. Then add the rice wine vinegar, agave, garlic, and hot sauce and whisk again until smooth. Set aside.
- Time to assemble. Serve this salad warm or at room temperature. If serving at room temperature, wait for the edamame and quinoa to cool completely before assembling the salad.
- If serving warm, go ahead and add the quinoa, edamame, cabbage, and green onion to a medium-sized bowl and toss. Pour the sauce evenly over the salad and then toss again. Garnish with sesame seeds and more green onion if desired and serve.
- Pour the sauce evenly over the salad and then toss again. Garnish with sesame seeds and more green onion if desired and serve.