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Bok Choy Salad with Edamame and Rice Wine Vinaigrette

If you’re looking for a salad that can fill in for dinner, takes about no time to make, and packs in lots of flavor while helping you eat your greens – this is the salad for you. The dressing is silghtly sweet, flavored with rice wine and fresh lime juice and finished with fresh ginger for a bit of zippiness. You’ll want to put this dressing on everything, so make the full amount or a little extra to keep around! Take liberty and add additional greens if you would like, I chose to go with broccoli and edamame, but this would be great with carrots, cabbage, green onion, or sugar snap peas as well. The quinoa makes the dish a little more filling, but could be left out of you want a lighter option or want to try this as a starter course.

Bok Choy & Edamame Salad with Rice Wine Vinaigrette

Serves 2

Ingredients:

Dressing:
2 T. seasoned organic rice wine vinegar
1 T. fresh lime juice
1 T. organic honey
1 tsp. toasted sesame oil
1 tsp. fresh ginger, grated or minced
1 garlic clove, crushed
4 T. extra virgin olive oil
Salad:
1/2 cup red quinoa, rinsed
1 cup vegetable or chicken broth
1 T. olive oil or coconut oil
¾ cup edamame, out of pods
½ cup broccoli, cut into small florets
2 bunches of baby bok choy, leaves separated
1-2 T. fresh cilantro, chopped
1 tsp. black or white sesame seeds
1 T. toasted cashews or peanuts (optional)
1/3 avocado, sliced (optional garnish)

Directions:

Make the dressing first, simply add ingredients to blender and blend until emulsified and set aside until ready to assemble your salad.

Cook quinoa by taking rinsed quinoa and placing in a small stock pot with a pinch of sea salt, add 1 cup of vegetable or chicken broth and bring to a low rolling boil. Cover with lid and reduce heat to low for 12-15 minutes. Quinoa will be cooked throughout without being mushy. Take off heat, remove lid, and set aside.

Heat the oil in a medium sauté pan or wok. Add the edamame with a pinch of sea salt and a cook 3–4 minutes, then add the broccoli florets and bok choy leaves, just until broccoli and bok choy are al dente (bok choy and broccoli should both be bright green). Remove from heat.

In a medium bowl, toss the cooked quinoa and the broccoli, edamame, and bok choy sauté. Add a generous drizzle of dressing along with fresh cilantro (there will be extra dressing leftover). Garnish with sesame seeds and optional avocado slices. Season with additional salt or pepper if desired.

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