Step 1

Cook your quinoa according to package directions. I like to use broth instead of water to give the quinoa extra flavor. Let cool.

Step 2

Bring a large pot of water to a boil. Add in the edamame and let simmer for 4 minutes. Drain and let cool (you can also cool them by running them under cold water). I like mine to still have a little warmth to them but cool them entirely for a cold salad.

Step 3

Meanwhile make the dressing by combining all of the ingredients to a blender or food processor and blend until smooth. You can also simply whisk everything together if you first finely mince the garlic and ginger.

Step 4

In a large bowl, combine the quinoa, edamame, cabbage, cilantro, green onions, carrot and mint. Toss to combine.

Step 5

Once ready to enjoy (I suggest saving the sauce until you’re ready to eat the salad), toss on the peanut dressing and top with chopped cashews or peanuts. ENJOY!