Ingredients
- 1½ cups quinoa, cooked and cooled
- 2 cups shelled edamame
- ½ large red cabbage, shredded
- 3 Persian cucumbers, chopped
- 2 large carrots, grated
- ½ bunch cilantro, chopped
- 1 cup sliced almonds
- 3 tbsp maple syrup
- ¼ cup rice vinegar
- 2 tbsp coconut aminos, or tamari
- 2 tbsp roasted tahini
- ½ tsp garlic powder
- ½ tsp ground ginger
- 1 tbsp sriracha
- water, if desired, to thin
Method
- Mix all ingredients for the dressing and season to taste. Carefully pour in the bottom of the canister. Layer the remaining ingredients in the order listed and refrigerate until serving, up to 48 hours ahead of time. Flip upside down into a serving bowl and enjoy!
Nutrition
Serving 1servingCalories 304kcalCarbohydrates 41gProtein 12gFat 11gSaturated Fat 1gPolyunsaturated Fat 3gMonounsaturated Fat 5gTrans Fat 0.003gSodium 157mgPotassium 681mgFiber 7gSugar 9gVitamin A 3198IUVitamin C 33mgCalcium 123mgIron 4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
