Ingredients
Salad:
1 cup quinoa
2 cups water
1 bunch kale, shredded
2 cups shelled, cooked edamame
1 red bell pepper, diced
Sautéed scapes and broccolini:
½ cup garlic scapes, sliced into ¼ inch coins
1 bunch broccolini, chopped
Water
Sea salt
¼ teaspoon cayenne
¼ teaspoon ginger powder
¼ teaspoon cumin
Peanut vinaigrette:
¼ cup rice vinegar
¼ cup water
3 tablespoons natural peanut butter
2 tablespoons soy sauce
Juice of one lime
Garnish:
Chopped cilantro
Chopped peanuts
Preparation
Put shredded kale in a large serving bowl. Put quinoa and water in a pot and cook for 10-15 minutes. Put cooked quinoa over kale in serving bowl, allowing heat to soften the kale. Add edamame and diced bell pepper to bowl. Spray non-stick spray into pan and add sliced garlic scapes with a small amount of water, let soften. Sprinkle a pinch of sea salt and add cayenne, ginger powder, and cumin, lat sauté and add a quarter cup water to create a broth. Add chopped broccolini and let cook to flavor and soften broccolini. Add to salad bowl. To make the sauce add the ingredients to a food processer and blend. Pour dressing over salad and combine all of the ingredients. Cover the bowl with plastic wrap and refrigerate, allowing salad to absorb the dressing and chill. Garnish with cilantro and peanuts and serve.
