Centegra Healthy Living Institute
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Edamame Salad with Thai Peanut Sauce

Salad Ingredients:
2 cups cooked quinoa
1 Tbsp coconut oilf1b6e225eb1dfd6d1fc2fc9dcfa005e0
1 yellow onion, chopped
1 red bell pepper, chopped
2 large carrots, chopped
2 cups chopped purple cabbage (1/4 of head)
2 cups broccolini or broccoli, chopped
1 cup snow peas, cut into 1” pieces
1 cup shelled edamame
4 cloves garlic

Sauce:
1/4 cup + 2 Tbsp natural peanut butter
Juice of 1 large lime
4 1/2 Tbsp low-sodium soy sauce
1 1/2 Tbsp freshly grated ginger
1 1/2 Tbsp agave nectar
1 1/2 Tbsp rice wine vinegar
1 1/2 tsp toasted sesame oil

Garnish:
1/2 cup roasted cashews
1/2 cup cilantro, chopped
Sriracha sauce, optional

1. In a deep skillet or wok over medium heat, melt coconut oil.
2. Add onion and bell pepper, cooking until onions soften, about 7 minutes.
3. Add carrots and sauté until barely softened, about 2-3 minutes.
4. Add purple cabbage, broccolini, and snow peas. Sauté until vegetables are warmed, another 2-3 minutes.
5. Add edamame and garlic and sauté for 2-3 minutes until warmed.
6. In a separate small bowl, combine all ingredients for the sauce. Whisk together.
7. Add quinoa to vegetables and toss. Add sauce and toss again.
8. Serve with cashews and cilantro as the garnish. Add sriracha if desired. This dish is good as a stand alone meal hot or cold!

Enjoy!

Nutrition Information per serving (8 servings total): 272 calories; 14.5 grams fat (3.5 grams saturated fat); 29 grams car-bohydrates; 11 grams protein; 334 mg sodium; 15% potassium; 69% vitamin A; 97% vitamin C; 53% vitamin K
Exchanges per serving: 1 Starch; 1 Protein; 2 Vegetables; 2 Fat

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