Salad, Quinoa, Asian with Peanut Dressing

Ingredients

• 1 cup quinoa uncooked
• 2 cups water

¼ tsp salt

• 4 cups broccoli cut very small
• 1 cup frozen shelled edamame thawed
• 1 red pepper julienned
• 1 yellow pepper julienned
• 1 green pepper julienned
• 3 carrots julienned
• Peanut sauce:

¼ cup creamy peanut butter

• 1/4 cup coconut milk
• 2 TBS hoisin sauce
• 2 TBS soy sauce
• 1 TBS honey
• 1 TBS rice vinegar

½ TBS sesame oil

• 1/4 tsp ground ginger
• 1/4 tsp garlic powder
• Optional: Cilantro, sesame seeds and green onions to garnish

Directions

1. Cook quinoa according to package instructions. Set aside. (Bring 2 cups of water to a boil. Add quinoa and salt and return to a boil. Reduce heat to simmer and cook for 15 minutes. Let stand for 10 minutes and fluff with a fork).
2. Blanch the broccoli: Fill a medium saucepan with a ½” layer of water at the bottom. Bring to a boil.
3. Add broccoli and boil for 3 minutes, stirring halfway through.
4. Drain broccoli and immediately rinse with cold water until all the broccoli is cold. Set aside.

Make the peanut sauce

1. In a small bowl whisk together sauce ingredients until smooth. If the peanut butter is solid, microwave for 30 seconds to melt it. Set aside.
2. Combine vegetables, and quinoa and stir until combined.
3. Add peanut sauce and stir to combine. Serve immediately or refrigerate and serve cold.