Step 1

Preheat your oven to 400 degrees. Add quinoa and water to a small pot and bring to a boil. Reduce heat and let it simmer for 15 minutes, or until all of the water has been absorbed.

Step 2

Meanwhile, spread the diced sweet potato and sliced green beans on a parchment lined baking sheet. Bake for 25-30 minutes or until fully roasted.

Step 3

Next, heat the frozen edamame pods in the microwave following the instructions on the package. Pop the beans out of the pods and reserve them for later.

Step 4

Once the quinoa is cooked through, remove the pot from the heat and stir in the spring mix lettuce. It will wilt/cook from the residual heat of the quinoa.

Step 5

Finally, make the Thai Honey Peanut Sauce. Combine the remaining ingredients (except for the tortillas) in a 4-6 oz glass jar. Secure the lid and shake well to combine.

Step 6

In a large bowl, combine the quinoa/spring mix, roasted sweet potatoes and green beans, edamame beans, and sauce. Stir to combine. Enjoy as is for a cold or warm summer salad, or use whole grain tortillas to make wraps. Enjoy!