Cashew-Sesame Quinoa Salad

Ingredients

1 c. quinoa, rinsed well and drained

1 1/2 c. water

1/4 t. salt

1 1/4 c. raw cashews, lightly toasted - divided

1/4 c. sesame seeds, lightly toasted - divided

4 T. canola oil, divided

2 T. lime juice

2 T. water

1 T. soy sauce

1 t. toasted sesame oil

1/2 t. chili garlic sauce

1/2 t. sugar

1/2 t. grated fresh ginger

1 garlic clove, minced

1 c. edamame

1 red bell pepper, chopped

2 lg. carrots, grated

4 scallions, thinly sliced

2 packed cups of chopped baby kale leaves

1 lime, cut into wedges (optional)

Preparation

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.

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.

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.