Red Cabbage, Quinoa & Edamame Salad with Asian Peanut-Herb Dressing

Directions

1. Cook the quinoa with water and salt until tender, then spread it on a baking sheet to cool in a thin layer.
2. Rinse the edamame in a colander until defrosted and drain well.
3. In a large bowl, zest and juice the lime to start the dressing base.
4. Mince the garlic and ginger and add them to the lime in the bowl along with the green onions.
5. Chop the mint and cilantro, discarding stems, and add to the bowl.
6. Roughly chop half the peanuts and add them to the bowl, reserving the rest for garnish.
7. Whisk together lime juice, soy sauce, oils, and crushed red pepper to make the dressing.
8. Core the red cabbage and thinly slice it; add to the dressing and toss to coat the leaves.
9. Add the spinach, edamame, and quinoa to the bowl and toss to combine with the dressing.
10. Slice the avocado into wedges and scoop out the flesh; arrange on top with the remaining peanuts for garnish and serve.