Just because my camera has been on the fritz for the last few weeks doesn’t mean I haven’t been cooking up a storm. As a matter of fact, I have been trying lots of new recipes. Mostly those found on my pinterest board under “To make (food)”. Once I make it, I move it over to my other board, brilliantly titled, “I’ve made this“, and I give my thoughts and any substitutions I’ve made.
The image above (still taken using the iphone camera) is the most recent recipe made from my “to make” board. It’s adapted from ambitious kitchen and it is absolutely delicious. Below is my version, which is very, very similar to the original.
1 cup uncooked quinoa
2 cups red or green shredded cabbage
1 red bell pepper, diced
½ red onion, diced
1 cup shredded carrots
½ cup chopped cilantro
1 cup edamame beans
¼ cup diced green onions, for garnish
½ cup peanuts, for garnish
For the dressing:
¼ cup all natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoon bragg’s aminos
1 tablespoon maple syrup
1 tablespoon red wine vinegar
1 tablespoon olive oil
Water to thin, if necessary
First cook quinoa:
Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 2 cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes.