Step 1

Prepare the quinoa: Rinse the dry quinoa thoroughly to remove any bitterness. Add the quinoa and 1.5 cups of water to a small pot, along with the turmeric, a pinch of salt, and the black pepper. Bring to a gentle boil, then reduce to low heat, cover, and cook for about 12 minutes, or until the water is fully absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving. Allow to cool before using.

Step 2

Prepare the cabbage: Shred the red cabbage using a vegetable peeler. I like to use a Y-shaped vegetable peeler. It makes it very easy! To clean, simply discard the outer layer of the cabbage, shred it, and rinse it under cold water.Mix the shredded cabbage with ½ tsp of lime juice, and massage with your hands until it turns bright pink.

Step 3

Prepare the Almond Butter Dressing: Blend the almond butter, lime juice, ginger, tamari, maple syrup, and water in a small blender until smooth. If you don’t have a blender, grate the ginger and whisk all the ingredients together in a bowl.

Step 4

Assemble: Prepare 3 containers and layer the ingredients in the following order for optimum freshness: sauce, edamame, quinoa, red bell pepper, cabbage, green onions, mint, and cashews. When ready to eat, give it a shake and top with avocado. Enjoy!