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Crispy Quinoa Edamame Salad
Ingredients
  • subheading: CRISPY QUINOA SALAD:
  • 1 english cucumber, sliced
  • 3 to 4 green onions, chopped
  • ¾ cup fresh chopped cilantro
  • 1 lb edamame beans (I used frozen)
  • 1 + ¼ cup shredded carrots
  • 1 cup quinoa (cooked with 2 cups of water or broth according to package instructions)
  • 3 tbsp olive oil + salt & pepper to taste
  • subheading: PEANUT DRESSING:
  • ¼ cup sesame oil
  • 1 tbsp rice vinegar
  • 2 tbsp coconut aminos
  • 1 tbsp maple syrup
  • ⅓ cup peanut butter
  • 1 tsp garlic powder
  • 1 tbsp ground ginger
  • salt & pepper to taste
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