if you know, you know !!️ this is my warning that my crispy quinoa edamame salad will become your fixation lunch if you decide to try it, so make at your own risk... for the salad: - 1 english cucumber, sliced - 3-4 green onions, chopped - 3/4 cup fresh chopped cilantro - 1 lb edamame beans (I used frozen) - 1 + 1/4 cup shredded carrots - 1 cup quinoa (cooked with 2 cups of water or broth according to package instructions) - 3 tbsp olive oil + salt & pepper to taste for the dressing: - 1/4 cup sesame oil - 1 tbsp rice vinegar - 2 tbsp coconut aminos - 1 tbsp maple syrup - 1/3 cup peanut butter - 1 tsp garlic powder - 1 tbsp ground ginger - salt & pepper to taste preheat oven to 350 degrees and line a baking sheet with parchment paper. add the cooked quinoa (cooked based on package instructions with veggie broth instead of water) and spread it out evenly on the pan. toss with the olive oil and season with salt & pepper if desired. bake for 35 minutes, stirring halfway through. make the dressing by combining all ingredients in a jar and shaking until it's a uniform consistency. chop up all veggies. when the quinoa is done, all it to a large bowl with all of the chopped veggies and the dressing, mix well and serve immediately or store in airtight containers in the refrigerator for up to 5 days. ##groceriesonabudget##mealprep##mealprepideas##mealsonabudget##healthyonabudget##plantbasedrecipes##saladsofinstagram##saladrecipes##mealprepping#sundaymealprep