- 1 c quinoa
- 2 c water
- 1/4 tsp salt
- 1 c red cabbage, chopped
- 1 c edamame, shelled and cooked
- 1 red bell pepper, chopped
- 1/2 c carrots, shredded
- 1 c cucumber, diced
- Dressing:
- 1/4 c soy sauce or tamari sauce
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tbsp green onion, chopped
- 1/4 c cilantro, chopped
- 1 tbsp sesame seeds
- 1/4 tsp ginger, grated
- 1/8 tsp red pepper flakes
- Salt and black pepper, to taste
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.
Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
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.
Pour the dressing over the quinoa salad and stir to combine.
