Cajun Edamame Boil {Vegan, Gluten-Free}


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Neave Bozorgi

Spinach Quinoa Salad with Honey Coriander Dressing
4 cups baby spinach1 cup broccoli1 cup cauliflower1 cup cherry tomatoes1 yellow bell pepper, seeded and thinly sliced¼ cup corn kernels, optional1 carrot, shredded2 Tbsp. dried cranberries1 sweet potato1 cup snap peas3 Tbsp. organic flax oil1 Tbsp. apple cider vinegar1 Tbsp. raw organic honey¼ tsp. ground coriander¼ tsp. sea salt¼ tsp. pepper4 large scallions, thinly slicedâ…“cup Blue Diamond Almonds3 Tbsp. white sesame seeds1 medium, ripe avocado, peeled, pitted and diced1 cup purple cabbage½ cup cooked quinoa or rice (I used a mixture of both since I had leftovers)
Preheat oven to 350 degrees F.
Cook sweet potato in the oven for 20 minutes or until tender. Remove from oven and cut into ½ inch pieces.
Meanwhile, lightly steam cauliflower, broccoli and snap peas on the stove top in a steamer basket over medium heat for 6-8 minutes or until tender.
In a small bowl, whisk oil, vinegar, honey, coriander, sea salt and pepper; set aside.
In a large bowl, combine remaining ingredients; pour dressing over top and gently toss to combine.