Purple Cabbage and Edamame Salad
Ingredients
Yield: 6 servings
½ cup quinoa
1/3 cup peanut butter (only peanuts)
3 tablespoons lime juice
2 tablespoons low-sodium soy sauce
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
¼ teaspoon red pepper flakes, optional
3 cups shelled edamame (soybeans), thawed
2 cups chopped purple cabbage
1 cup chopped carrots
½ cup chopped cucumber
¼ cup sesame seeds
Nutrition information
Serving size: 1/6 of recipe
Calories: 258
Total Fat: 14 g
Saturated Fat: 2 g
Monounsaturated Fat: 5 g
Polyunsaturated Fat: 3.5 g
Sodium: 244 mg
Total Carbohydrate: 23 g
Dietary Fiber: 6.4 g
Sugars: 5 g
Protein: 14 g
Source: Lighter
Instructions
1. In a small saucepan with a lid, over medium heat, add quinoa and 1 cup water. Bring to a boil and then reduce heat to a simmer and cook for about 15 minutes, until quinoa is soft to the bite. Check on the quinoa periodically, giving it a quick stir, to prevent any sticking or burning on the bottom.
2. Place quinoa into a large bowl and allow to cool down.
3. Meanwhile, in a blender puree until smooth: ⅓ cup water, peanut butter, lime juice, soy sauce, ginger, garlic and red pepper flakes.
4. Add edamame, cabbage, carrot, cucumber, sesame seeds and dressing to the quinoa. Stir to combine.