Ensalada de brócoli y edamame

Ingredientes

• 1/2 cup uncooked quinoa
• 4 cups (~400g) broccoli, cut into bite-sized pieces
• 1 red capsicum (bell pepper), diced
• 1/2 cup raisins
• 2 cups (300g) frozen shelled edamame
• 1 tablespoon grated ginger
• 3 tablespoons soy sauce
• 1/4 cup tahini
• 1 tablespoon maple syrup
• 1/4 cup apple cider vinegar
• 2-3 tablespoons water, to thin

Preparación

1. 1

   Cook the quinoa according to package instructions. Once done, spread it on a plate to cool in the fridge.

2. 2

   Cook the edamame according to package instructions. Drain and rinse with cold water to cool quickly and prevent wilting the other ingredients.

3. 3

   While the quinoa is cooking, chop the broccoli into bite-sized florets, dice the red bell pepper, and set them aside.

4. 4

   In a small bowl, whisk together the tahini, soy sauce, ginger, maple syrup, vinegar, and water until smooth and creamy. Adjust the consistency with more water if needed.

5. 5

   In a large mixing bowl, combine the cooked quinoa, edamame, broccoli, bell pepper, and raisins. Pour the dressing over the salad and toss until everything is well coated.