Ingredients (serves 8)

1/2 cup dry quinoa, rinsed
2 1/2 cup frozen shelled edamame
2 cups shredded purple cabbage
2 cups baby spinach
1 cup shredded carrot
1 cup roasted peanuts
1 jalapeno, finely sliced

1/4 cup peanut butter
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp sugar free maple syrup
3 cloves garlic, minced
1 tsp grated ginger


  1. Pour dry quinoa and 1 cup of water into a pot and bring to a boil. Reduce heat to low and simmer 20 minutes, or until water is absorbed and quinoa is tender. Fluff with a fork, cover, and set aside.
  2. In the meantime, add frozen edamame to a skillet over medium-high heat. Cook, stirring occasionally for 7 minutes, or until water is absorbed and edamame starts to brown in places. Turn off heat.
  3. To prepare the dressing whisk maple syrup, garlic, and ginger. Add water as needed.
  4. Mix all ingredients together and serve immediately

Nutrition Guide PER SERVE
Energy (cal) 285cal
Protein 14g
Fat 16g
Saturated Fat 2g
Carbohydrate 22g
Sugar 5g
Sodium 379mg
Fibre 4g

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