STEAMBOAT SPRINGS – The warm weather is a refreshing indicator of the changes in the season. Spring and summer are my favorite times of year. The landscape in Northwest Colorado is taken over by wildflowers and local growers are busy growing and harvesting my favorite seasonal fruits and vegetables. 

As I’ve mentioned in past posts, I try to attend the “Real Food” demonstrations hosted by UCHealth Yampa Valley Medical Center. This recipe for the Quinoa Crunch Salad was shared at one these demonstrations. The combination of nuts, married with the sweet, salty and spicy aspects, adds vibrancy to this fiber-packed salad.

Ingredients:

2-3 cups         shelled edamame

2 cups            quinoa

1                      cucumber, diced

1-2                  bell peppers, diced

2                      mangos, ripe

3                      carrots, shredded

½ head           purple cabbage, shredded

Sliced almonds, peanuts, cashews for garnish

Dressing:

½ cup             creamy almond, hazelnut or peanut butter

1/3 cup           soy sauce

1/3 cup           vinegar (white distilled or rice vinegar)

¼ cup             sesame oil

1-2 tablespoons chili paste

2 tablespoons honey

1 clove           garlic

1 knob            fresh ginger, peeled 

Instructions:

1. Cook the quinoa and edamame according to package directions. Chop all veggies up while the quinoa is cooking. 
2. For the dressing, use a food processor or blender to mix.
3. Assemble individual salads or toss it all together. 

Recipe courtesy of Pinch of Yum.