Asian Quinoa Salad
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INGREDIENTS
- 1 cup quinoa
- 1 cup chopped red cabbage
- 1 cup shelled and cooked edamame
- 1 red bell pepper
- 1/2 cup shredded carrots
- 1 cucumber
- 1/4 cup tamari**
- 1 1/2 tablespoons sesame oil**
- 1 tablespoon rice wine vinegar**
- 1 green onion
- 1/4 cup fresh cilantro
- 1/4 teaspoon fresh ginger
- 1/4 teaspoon crushed red pepper flakes
- salt and pepper, to taste*
- *not included
- **sauce mix
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INSTRUCTIONS
Rinse and dry all produce. Slice red bell pepper in half, remove and discard the stem and core. Dice the bell pepper. Dice cucumber. Slice green onion into thin rounds, discarding the bulbs. Remove cilantro leaves from stems, roughly chop the leaves and discard the stems. Peel and grate ginger.
Bring quinoa and 2 cups water to a boil in a large pot. Cover and reduce to simmer for 15 minutes. Set aside to cool.
In a separate bowl, combine the sauce mix of tamari, sesame oil and rice wine vinegar with the green onion, cilantro, ginger, red pepper flakes, and season with salt and pepper to taste.
Once quinoa is cooled, mix with cabbage, edamame, bell pepper, carrot, and cucumber. Pour in the dressing. Mix thoroughly and serve chilled or at room temperature. Enjoy!
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