Edamame Quinoa Salad – Catskill Animal Sanctuary

Ingredients

• 2 cups shelled edamame beans, defrosted
• 2 cups cooked quinoa
• 2 cups Asian/Napa cabbage or bok choy, thinly sliced
• 8 oz seasoned tofu, cut into 1/4 inch cubes
• 1 large garlic clove, peeled and grated or minced
• 1 (2-inch) piece of fresh ginger, grated
• 2 tbsp tamari or soy sauce
• 2 tsp rice vinegar
• 2 tbsp olive oil
• 2 tsp toasted sesame oil
• ¼ cup sesame seeds
• ¼ cup dried arame or wakame, soaked for 5 minutes and drained (optional)
• Coarse salt and freshly ground black pepper, to taste
• Juice from one large lemon