Asian Quinoa Salad

Ingredients:

Salad:

• 1/2 cup quinoa
• 1 cup water
• Dash of salt
• 1/2 cup red cabbage, chopped
• 3/4 cup frozen cooked & shelled edamame, thawed
• 1 baby red bell pepper, chopped
• 1/4 cup carrots, shredded
• 1/2 cucumber, seeded and diced

Dressing:

• 2 tbsp soy sauce
• 2 tsp sesame oil
• 1 tbsp rice wine vinegar
• 1-2 tsp water
• 1 tbsp chopped green onion
• 1/4 cup chopped cilantro
• 1 1/2 tsp sesame seeds
• 1/4 tsp ginger, grated
• Dash of red pepper flakes
• Sea salt and freshly cracked black pepper, to taste

Directions:

1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium-high heat. Once boiling, reduce 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 let cool for 10 minutes. Add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
3. Combine the soy sauce, sesame oil, rice wine vinegar, water, green onions, cilantro, sesame seeds, ginger, red pepper flakes, eas salt, and freshly cracked pepper, to taste, together in a bowl. Whisk until well combined.
4. Pour the dressing over the quinoa salad, to taste, then toss until evenly coated with dressing. Taste and re-season with sea salt and freshly cracked pepper, if needed. Serve and enjoy.