Asian Quinoa Salad

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup quinoa
• 2 cups water
• 1/4 teaspoon salt
• 1 cup chopped red cabbage
• 1 cup edamame, shelled and cooked
• 1 red bell pepper, chopped
• 1/2 cup shredded carrot
• 1 cup diced cucumber
• 1/4 cup light soy sauce (or tamari sauce)
• 1 tablespoon sesame oil
• 1 tablespoon rice wine vinegar
• 2 tablespoons chopped green onions
• 1/4 cup chopped cilantro
• 1 tablespoon sesame seeds
• 1/4 teaspoon grated ginger
• 1/8 teaspoon red pepper flakes
• salt and black pepper, to taste

Recipe

• 1 add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. boil for 5 minutes. turn the heat to low and simmer for about 15 minutes, or until water is absorbed. remove from heat and fluff with a fork.
• 2 place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. set aside.
• 3 in a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.
• 4 pour the dressing over the quinoa salad and stir to combine.
• 5 note-make sure you use tamari for a gluten-free salad, not all soy sauce is gluten-free. this salad is good served at room temperature or chilled.