This vegan salad is crunchy, flavorful, and packed with protein with no lettuce required!

Recipe Courtesy: LauraLiveWell

Ingredients:

• 1 c quinoa
• 2 cups water or broth (I like to use chicken bone broth for extra protein and flavor)
• 1/2 head of chopped cabbage (purple or green)
• 1 diced bell pepper (red, yellow, or orange)
• 1-2 heads of chopped broccoli
• 1 12 oz bag of shelled edamame
• 1/4 cup coconut aminos
• 2 T peanut butter
• 2 T maple syrup (or honey)
• 1 lime juiced

Directions:

1. Add quinoa and liquid to a medium pot and cook on the stove as directed on the package.
2. Chop cabbage, bell pepper, and broccoli
3. Cook edamame as directed on the bag (I buy a frozen bag and either microwave or cook on the stove)
4. Combine coconut aminos, peanut butter, maple syrup, and juice from lime in a small dish and whisk together. May want to microwave the peanut butter first if it is too hard to mix.
5. Add the veggies cooked quinoa to a large bowl. Pour on the Thai peanut sauce and mix to combine.
6. This salad can be eaten immediately and leftovers can be stored in the fridge for about 4-5 days.

You will love this salad because:

• It can be made ahead of time
• Great for meal prep
• Packed with protein
• Tons of veggies and nutrients
• Great for cookouts or a crowd