Asian Quinoa Salad

By gvcathy

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/4 teaspoon salt
• 1 cup chopped red cabbage
• 1 cup shelled and cooked edamame
• 1 red bell pepper, chopped
• 1/2 cup shredded carrots
• 1 cup diced cucumber

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from twopeasandtheirpod.com

Preparation

Step 1

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.

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.