Quinoa salad

Ingredients

• 120 ml Quinoa, uncooked
• 240 ml Vegetable broth, bouillon or consomme, low sodium
• 1 pcs Bell pepper, chopped
• 240 ml Cabbage, shredded
• 240 ml Carrot, grated
• 4 pcs Scallions, chopped
• 240 ml Edamame beans
• 2 tbsp Coriander leaves, fresh, chopped
• 120 ml Cashew nuts, chopped
• 2 tbsp Peanut butter, 100% pure, unsweetened, unsalted
• 3 tbsp Light soy sauce
• 2 tbsp Honey
• 2 tbsp Rice vinegar
• 1 tbsp Ginger root, peeled, grated

Method

1. Rinse the quinoa under cold water. Add the quinoa to a saucepan and cover with the broth.
2. Bring it to a boil, then cover and reduce to simmer. Simmer until cooked through.
3. Set aside to cool.
4. Chop the peppers, scallions and cilantro.
5. Add the cabbage and carrots to a large mixing bowl, along with the chopped peppers, scallions, and cilantro.
6. Add in the cooked quinoa and cashews.
7. Combine peanut butter, soy sauce, honey, rice wine vinegar, water, ginger and pour over the salad.
8. Mix it well.
9. Let it rest for 20 minutes before eating.