Asian-Inspired Quinoa Salad

• Salad:
• 1 cup quinoa
• 2 cups water
• 1 bunch kale, shredded
• 2 cups shelled, cooked edamame
• 1 red bell pepper, diced
• Sauteed scapes and broccolini:
• 1/2 cup garlic scapes, sliced into 1/4 inch coins
• 1 bunch broccolini, chopped
• Water
• Sea salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon ginger powder
• 1/4 teaspoon cumin
• Peanut vinaigrette:
• 1/4 cup rice vinegar
• 1/4 cup water
• 3 tablespoons natural peanut butter
• 2 tablespoons soy sauce
• Juice of one lime
• Garnish:
• Chopped cilantro
• Chopped peanuts

1. 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 saute 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.

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Taken from www.epicurious.com/recipes/member/views/asian-inspired-quinoa-salad-50185531 (may not work)