A little bit of quinoa, a variety of colorful vegetables, edamame, and a creamy peanut sauce…put it all together and you’ve got yourself a delicious side dish!
- 1 1/2 cups shelled edamame (found in the frozen vegetables section of the grocery store)
- 1/4 cup cooked quinoa
- 1 cucumber, diced (we used zucchini instead because we had one on hand that we needed to use before it went bad!)
- 1 medium carrot, shredded or cut into small pieces
- 1 cup purple cabbage, chopped
- 1/4 cup water
- 1 tsp fresh ginger, peeled
- 1 clove garlic, peeled
- 1/4 cup peanut butter (only ingredients should be peanuts and salt)
- 2 tsp apple cider vinegar
- 1 tbs Bragg’s liquid aminos
- 2 tbs sesame seeds
- Defrost edamame. This can be done by putting it in the fridge overnight or, for a quicker option, put it in a glass bowl and microwave for 45 seconds.
- For the Sauce: In a blender or food processor, combine the water, ginger, garlic, peanut butter, apple cider vinegar, and Bragg’s liquid aminos. There is no need to mince the garlic and ginger before putting it into the blender or food processor. Blend or process until thoroughly mixed.
- Combine thawed edamame, prepared vegetables, and sauce in a large bowl. Stir until well combined.
- Sprinkle with sesame seeds. Enjoy!
Recipe from The Blue Zones Meal Planner