Asian Quinoa Salad

A fresh, colorful quinoa salad with edamame, crunchy vegetables, and a tangy Asian-inspired dressing.

Servings: 2 | Prep: 15 min | Cook: 15 min | Calories: 310 per serving

Ingredients

Salad Base

• 1 cup quinoa
• 1 cup red cabbage, chopped
• 1 cup edamame, shelled and cooked (from freezer works great)
• 1 red bell pepper, diced
• 1/2 cup carrots, shredded
• 1 cucumber, diced

Dressing

• 1/4 cup tamari (or soy sauce)
• 1 tbsp sesame oil
• 1 tbsp rice wine vinegar
• 1 green onion, sliced thin
• 1/4 cup fresh cilantro, chopped
• 1/4 tsp fresh ginger, grated
• 1/4 tsp crushed red pepper flakes
• Salt and pepper to taste

Instructions

1. Prep vegetables: Rinse and dry all produce. Dice bell pepper (remove stem and core). Dice cucumber. Slice green onion into thin rounds, discarding bulbs. Chop cilantro leaves, discarding stems. Peel and grate ginger.