Quinoa Crunch Salad with Peanut Dressing

• shelled edamame↗2
• Simply Nature Organic Quinoa↗2 cup
• cucumber, diced↗1
• bell peppers, diced↗1
• ripe mangoes, diced2
• carrots, shredded↗3
• half a head of purple cabbage, shredded0.5
• sliced almonds, peanuts, cashews, etc. (I used the addicting Southern Grove Chili Lime Cashews from ALDI)↗

  I used the addicting Southern Grove Chili Lime Cashews from ALDI

• Simply Nature Creamy Peanut Butter↗0.5 cup
• soy sauce↗0.33333333333333 cup
• vinegar (white distilled or rice vinegar)↗0.33333333333333 cup
• sesame oil↗0.25 cup
• chili paste like sambal oelek↗1
• honey↗2 tablespoon
• clove garlic↗1
• knob of fresh ginger, peeled1

Step-by-step instructions

1. 1

   Cooked stuff: Cook the quinoa and edamame according to package directions.

2. 2

   Veggies: Chop everything up. It will take a little while. Put on some good music and light a candle and a glass of wine wouldn’t hurt.

3. 3

   Dressing: Give it all a whirl in the food processor or blender.

4. 4

   Serve: Assemble individual salads, or toss it all together.