Thai quinoa and edamame salad with peanut dressing

Ingredients

For 1 serving

• Quinoa60 g
• Edamame100 g
• Bell peppers80 g
• Carrots60 g
• Red cabbage60 g
• Peanut butter1 tablespoon
• Tamari1 teaspoon
• Lime juice1 tablespoon
• Agave syrup1 teaspoon
• Cilantroto taste
• Saltto taste

Contains: nuts, soy,

In season: June – September

Method

1. Rinse the quinoa well in a sieve to remove bitterness, put it in a small pan with twice its volume of salted water, bring to the boil and cook for 15 minutes over low heat, until it has absorbed the water and shows the little spiral sprout; spread it out to cool slightly.
2. Meanwhile boil the edamame for 3 minutes in salted water, until tender; drain and cool under cold water.
3. Wash the peppers and remove seeds and ribs, peel the carrots, and cut peppers, carrots and red cabbage into fine julienne.
4. In a small bowl whisk the peanut butter with the tamari, lime juice, agave syrup and 2 tablespoons of hot water until smooth.
5. Combine the quinoa, edamame and vegetables, dress with the sauce and finish with fresh coriander leaves.