EDAMAME QUINOA CRUNCH SALAD WITH ALMOND BUTTER DRESSING
A hearty, colorful, crunchy salad with an award-winning creamy almond butter dressing that is great for meal prep. Its one of my most popular recipes ever for good reason!
Servings: 8
Ingredients
- ½ cup uncooked quinoa
- 1 cups water or bone broth
- 4 cups shredded dino kale, stems removed
- 1 tablespoon olive oil
- 1 ½ cups edamame
- 1 ½ cups shredded green cabbage
- 1 ½ cups shredded purple cabbage
- 1 cup roasted cashews, roughly chopped
- ½ cup slivered almonds
- ½ cup green onion, thinly sliced
- ½ cup cilantro, chopped
- ½ cup diced cucumber
Almond Butter Dressing:
- ½ cup olive oil
- ¼ cup unseasoned rice vinegar
- ¼ cup tamari
- ¼ cup creamy almond butter
- 1 ½ tablespoon honey
- 1 ½ tablespoon fresh lime juice
- 2 teaspoons fresh ginger, grated or finely minced
- A few grinds of pepper
Instructions
- Add the quinoa and water or bone broth to a small pot and bring to a boil.
- Reduce to a simmer, cover, and cook for 13 to 15 minutes until water is absorbed.
- Add the kale to a large salad bowl and drizzle with olive oil,
- Massage for 1 to 2 minutes until tender.
- Once the quinoa has cooked, add it along with the remaining salad ingredients (edamame, cabbage, cashews, almonds, green onion, cilantro, and cucumber) to the kale.
- Stir together the dressing ingredients (olive oil, rice vinegar, tamari, almond butter, honey, lime juice, ginger, and pepper) and pour over the salad, tossing to combine.
- Serve and ENJOY!
Notes
If making this for meal prep, go ahead and pour the dressing over the salad. That way, all the flavors will be absorbed into the quinoa and veggies!