QUINOA EDAMAME POWER SALAD
Packed with vegetarian protein, this salad makes for a great post workout dinner or healthy lunch on the go! Top it up with some shredded chicken or grilled prawns for an extra kick.
For the salad:
1 cup quinoa, cooked and chilled.
1 cup shelled edamame beans, steamed and chilled.
½ cup roasted sweet potato cubes.
½ cup peeled and julienned carrots.
½ cup shredded purple cabbage.
1 cup baby spinach.
2 tbsp raw peanuts, for extra crunch.
1 tbsp chopped coriander, for garnish.
1 tbsp olive oil or coconut oil.
Salt and pepper to taste.
For the dressing
1 small clove of garlic, peeled and finely grated.
1-inch piece of ginger, peeled and finely grated.
1 tbsp homemade peanut butter.
½ tsp sriracha.
1/4 cup rice wine vinegar.
2 tbsp soy sauce.
1 tbsp honey.
1 tbsp water.
1/2 tbsp toasted sesame oil.
1 tbsp freshly squeezed orange juice.
1. Start by making the carrot “chips”. Preheat your oven to 240ºC. Toss the carrots, oil, with some salt and pepper in a large bowl until evenly coated then arrange them onto a single layer on a baking sheets. Bake for about 20-25 min, rotating sheets and tossing carrots halfway through. ,
2. To make the dressing, mix all the ingredients in a blender until well combined.
3. Mix the shredded cabbage and quinoa together and toss with about half of the dressing.
4. To make the salad, start with a bed of baby spinach then add the quinoa-cabbage mix, sweet potatoes, edamame, carrot chips, peanuts and drizzle the remaining dressing and top with chopped coriander!