Cashew-Sesame Quinoa Salad

• 1 cup quinoa rinsed well and drained
• 1 1/2 cups water
• 1/4 teaspoon salt
• 1 1/4 cups raw cashews lightly toasted - divided
• 1/4 cup sesame seeds lightly toasted - divided
• 4 tablespoons canola oil divided
• 2 tablespoons lime juice
• 2 tablespoons water
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon chili garlic sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon fresh ginger grated
• 1 garlic clove minced
• 1 cup edamame
• 1 red bell pepper chopped
• carrots 2 lg., grated
• 4 scallions thinly sliced
• 2 kale leaves packed cups of chopped baby
• 1 lime cut into wedges, optional

1. Prepare the quinoa: Bring the rinsed & drained quinoa, 1 1/2 c. water and salt to a boil in a medium saucepan. Reduce heat, cover and simmer until the water is just absorbed and the quinoa is tender, 15-20 minutes. Spread the quinoa out onto a large, baking sheet and allow to cool for about 20 minutes. Transfer to a large bowl, set aside.
2. Make the dressing: In a blender, add 1/4 c. of the toasted cashews and 2 T. of the toasted sesame seeds, along with 2 T. of the canola oil. Blend until creamy. Add the remaining 2T. canola oil, lime juice, 2 T. water, soy sauce, sesame oil, chili garlic sauce, sugar, ginger and garlic, blend until emulsified.
3. Finish the salad: To the quinoa, add the edamame, bell pepper, carrots, scallion, kale, the remaining cashews, sesame seeds and the dressing. Mix well to combine. Serve with lime wedges, if desired.

quinoa, water, salt, cashews lightly, sesame seeds lightly, canola oil, lime juice, water, soy sauce, sesame oil, chili garlic, sugar, fresh ginger, garlic, edamame, red bell pepper, carrots, scallions, kale, lime

Taken from www.yummly.com/recipe/Cashew-Sesame-Quinoa-Salad-1649784 (may not work)