Sort ingredients
deedles
QR Code
Listen
Pdf
Add the peanut butter and soy sauce in a microwave safe bowl. Heat for 10 seconds to thin it slightly, and whisk together. Whisk in the remaining dressing ingredients. Add more chili paste if you would like more spice. If the dressing is too thick, add in a teaspoon of water at a time until desired consistency is reached. Set aside.
Place oil in a nonstick skillet over medium-high heat. Add ½ cup cooked quinoa to the skillet and cook, stirring frequently for 10-12 minutes until golden and toasted. Set aside to cool.
Assemble the Salad: Place the remaining quinoa in a large bowl. Pour half of the dressing on to the quinoa and stir to coat. Add the cole slaw mix, red pepper, onions, cilantro, and edamame into the same bowl. Mix the salad together combining the quinoa and the vegetables. Add the remaining dressing, or as much as you prefer, to the salad and toss to coat. Lastly add in the cashews and lightly toss.
Portion the salad into bowls and top with the toasted quinoa and any additional garnishes.
Serve immediately.