Thai Quinoa and Vegetable Salad (Vegan + Gluten Free)

Jesse Peterson is a dedicated MINT ambassador and founder of Scones & Patron, a plant-based baking and cooking blog. Find more healthy and delicious recipes at www.SconesandPatron.com.

Servings: 6 | Active Time: 25 minutes

To make this salad, you will need:
– ¾ cup uncooked quinoa
– 2 cups red cabbage, shredded
– 4-5 medium carrots, shredded
– 2 green onions, diced
– ½ red onion, diced
– 1 ½ cups edamame, shelled (fresh or frozen)
Bring 1 ½ cups of water to a boil over high heat, then stir in uncooked quinoa. Turn heat to low and let simmer for 15 minutes, until water is absorbed and quinoa is fluffy.
While quinoa is cooking, shred your red cabbage and carrots, dice your green and red onions, and prepare your edamame according to package directions (if frozen). Then, prepare your dressing.

To make the dressing, you will need:
– ¼ cup sunflower seed butter (or creamy peanut butter)
– 2 T soy sauce (or tamari, if gluten free)
– 3 T light rice vinegar
– 1 t honey
– 2 t ginger, minced
– Salt and pepper, to taste
– Water to thin, if necessary
Combine all ingredients in a blender or food processor and blend until fully combined. Add salt, pepper, and water until you reach your desired taste and texture.
To assemble, combine the cooked quinoa, red cabbage, carrots, green onions, red onion, and edamame in a large bowl. Add dressing and toss to combine, then serve!

This salad can be stored in the fridge for up to a week, so it is perfect for make-ahead lunches or dinners during the week.