Ingredients:

  • 1 cup Tri-color Quinoa (rinsed well)
  • 2 cups Water or Vegetable Broth
  • ½ teaspoon Fine Sea Salt
  • 1 cup Shelled Edamame (frozen, thawed)
  • 1 medium Cucumber, de-seeded and diced
  • 1 large Red Bell Pepper, finely diced
  • 1 large Yellow Bell Pepper, finely diced
  • 1 medium Carrot, grated or finely julienned
  • ½ cup Spring Onions (Scallions), finely sliced
  • ½ cup Fresh Coriander (Cilantro), roughly chopped
  • ¼ cup Dry Roasted Peanuts or Cashews, roughly chopped (for garnish)
  • 1 tablespoon Toasted Sesame Seeds (for garnish)
  • ¼ cup Low-Sodium Soy Sauce (or Tamari for gluten-free)
  • 3 tablespoons Rice Vinegar (unseasoned)
  • 2 tablespoons Toasted Sesame Oil
  • 2 tablespoons Neutral Oil (like avocado or sunflower oil)
  • 1 tablespoon Maple Syrup or Honey
  • 2 teaspoons Chili Garlic Paste (such as Sambal Oelek or Sriracha)
  • 2 cloves Garlic, minced very finely
  • 1 teaspoon Fresh Ginger, grated
  • 1 small Lime, juiced

Instructions:

  1. Rinse the quinoa thoroughly under cold running water for 30 seconds to remove the bitter saponin coating. Combine the rinsed quinoa, water or broth, and salt in a medium saucepan and bring to a rolling boil over high heat.
  2. Immediately reduce the heat to the lowest setting, cover the pan tightly, and simmer for 15 minutes. Remove the pan from the heat and let it rest, still covered, for 5 minutes. Fluff the quinoa gently with a fork and spread it onto a large baking sheet or plate to cool completely.
  3. Prepare the Dressing: In a small bowl or sealable jar, combine all dressing ingredients: soy sauce, rice vinegar, both oils, sweetener, chili paste, minced garlic, grated ginger, and lime juice. Whisk vigorously until the dressing is fully emulsified.
  4. Assemble the Salad: Transfer the completely cooled quinoa into the large mixing bowl. Add the edamame, diced cucumber, bell peppers, shredded carrot, and spring onions. Pour about three-quarters of the prepared dressing over the salad ingredients.
  5. Gently toss the mixture until all ingredients are evenly coated. Cover the bowl and refrigerate for a minimum of 30 minutes; this chilling time is crucial for the flavors to marry and deepen.
  6. Finish and Serve: Just before serving, toss the salad again. If it looks dry, add the remaining dressing. Stir in the fresh coriander, transfer the salad to a serving dish, and top with the toasted sesame seeds and chopped nuts. Serve chilled or at cool room temperature.