Edamame Quinoa Salad with Asian Dressing

Ingredients

• 200 g colorful quinoa
• Salt
• 400 g edamame
• 2 carrots
• 1 small avocado
• 6 tbsp peanut oil
• 2 tbsp light balsamic vinegar
• 2 tbsp peanut butter (15 g each)
• 1 tbsp rice syrup
• Pepper
• 2 tbsp peanuts (15 g each)

Instructions

1. 1.

   Rinse the quinoa and cook it in double the amount of water with a pinch of salt until it boils. Then simmer over low heat for about 15 minutes, or until all the water is absorbed.

2. 2.

   Briefly blanch the edamame in salted water, shock them in ice water, and set aside.

3. 3.

   Peel, wash, and grate the carrots coarsely. Halve the avocado, remove the pit, scoop out the flesh from the skin, and slice into rounds.

4. 4.

   Blend peanut oil, balsamic vinegar, peanut butter, rice syrup, salt, and pepper with a hand blender to make the dressing.

5. 5.

   Combine all ingredients in a bowl, toss with the dressing, sprinkle peanuts on top, and serve.