Spiralized Asian Quinoa Salad with Peanut Dressing

• Vegan
• Gluten free

• Produce

  • 1 Carrot, large
  • 1 Clove garlic (about 1/2 teaspoon
  • 2 Cucumbers
  • 1 cup Edamame
  • 1/4 cup Green onions

• Condiments

  • 1 tsp Agave nectar
  • 3 tbsp Peanut butter
  • 1 1/2 tbsp Soy sauce

• Pasta & Grains

  • 1/3 cup Quinoa, dry

• Baking & Spices

  • 1 Dash Black pepper, ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tsp Oil
  • 1 tbsp Olive oil
  • 1 tsp Rice wine vinegar
  • 1 tbsp Sesame oil

Found on emilieeats.com

Description

Ingredients

• 1 teaspoon oil
• ⅓ cup dry quinoa
• 2 cucumbers
• 1 large carrot, peeled
• 1 cup shelled edamame (preferably organic)
• ¼ cup green onions, sliced plus more for topping
• 3 tablespoons peanut butter
• 1½ tablespoons soy sauce
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 1 teaspoon rice wine vinegar
• 1 teaspoon agave nectar
• 1 clove garlic (about ½ teaspoon, minced)
• ¼ teaspoon salt
• Dash of ground black pepper

Directions

• In a small saucepan over medium heat, warm oil. Add quinoa; cook for 1 minute. Add ⅔ cup water; bring to a boil, cover, and lower heat to simmer. Cook for 13-15 minutes, until quinoa is cooked and fluffy.
• Spiralize cucumbers and carrot. Alternatively, you can chop or julienne the vegetables. Place in a large bowl.
• Add the cooked quinoa, edamame, and green onions to the large bowl. Toss to combine.
• In a blender or food processor, place ¼ cup water, peanut butter, soy sauce, olive oil, sesame oil, vinegar, agave, garlic, salt, and pepper. Blend until smooth.
• Pour as much dressing over the salad as you want; toss to combine. You can also add the dressing as you eat. Store the extra dressing in airtight container in the refrigerator.