I love to eat. I also have a complete inability to wing it in the kitchen. These two facts have led me to collect lots of recipes from other people. I hope you find some recipes in the mix that you like. Please leave your questions or feedback (the good, the bad, and the undecided) in the comment section of each recipe you try!!
In a medium-size saucepan, combine the quinoa and water, then bring them to a boil. Reduce the heat and simmer, covered, until the quinoa is tender and the water is absorbed, about 15 minutes. Transfer the quinoa to a large bowl, stir, and let it cool for ten minutes.
While the quinoa is cooling, make dressing. Heat peanut butter and honey on stovetop or in microwave until smooth and easy to stir. Add ginger, soy sauce, vinegar, sesame oil, and olive oil; stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.
If you'd like the quinoa to absorb more of the dressing, the mix them together now. If you'd prefer to let people dress their own portions, then just set the dressing aside.
Add cabbage, pepper, onion, carrots, cilantro, and edamame or chickpeas to quinoa and stir until well blended. Garnish with green onions and cashews, serve with lime wedges. Makes about eight cups if you use two cups of cabbage.
Notes: I mix all the ingredients together at the same time, include chickpeas that we previously cooked and froze, and use bottled lime juice instead of lime wedges. I think this salad is great as is, but I also like it served on a bed of spinach. You may want to cut back on the red onion, as many people find half an onion to be too much.