Prep time: 10 min
Ready in: 30 min
Serves: 4
Ingredients:
SALAD:
1 c. quinoa2 c. water
1/4 tsp. salt
1 c. red cabbage- chopped
1 c. edamame- shelled, cooked
1 red bell pepper- chopped
1/2 c. carrots- shredded
1 c. cucumber- diced
DRESSING:
1/4 c. lite soy sauce or tamari sauce
1 T. sesame oil
1 T. rice wine vinegar
2 T. green onion- chopped
1/4 c. cilantro- chopped
1 T. sesame seeds
1/4 tsp. fresh ginger- grated
1/8 tsp. crushed red pepper flakes
Salt- to taste
Pepper- to taste
Directions:
- Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat
- Boil for 5 min
- Turn heat to low and simmer until water is absorbed, about 15 min
- Remove from heat and fluff with a fork
- Place quinoa in a large bowl and add cabbage, edamame, red pepper, carrots, and cucumber
- Set aside
- In a small bowl, whisk together all dressing ingredients
- Pour dressing over salad and stir to combine
- Serve room-temperature or chilled
*Amy found recipe here
Directions:
- Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat
- Boil for 5 min
- Turn heat to low and simmer until water is absorbed, about 15 min
- Remove from heat and fluff with a fork
- Place quinoa in a large bowl and add cabbage, edamame, red pepper, carrots, and cucumber
- Set aside
- In a small bowl, whisk together all dressing ingredients
- Pour dressing over salad and stir to combine
- Serve room-temperature or chilled
*Amy found recipe here
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