Asian Quinoa Salad Recipe

Ingredients for Asian Quinoa Salad

• 1 cup quinoa
• 1 ½ cups water
• ½ teaspoon salt
• Red Cabbage
• ½ cup shelled edamame
• Red Bell Pepper
• Carrot
• ½ English cucumber, diced
• Light Soy Sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice wine vinegar
• 2 green onions, finely chopped
• ¼ cup chopped cilantro
• 1 tablespoon sesame seeds
• 1 tablespoon grated ginger
• ½ teaspoon red pepper flakes (or to taste)
• Salt And Black Pepper

How to Make Asian Quinoa Salad

1. Rinse 1 cup quinoa under cold water.
2. Combine 1 ½ cups water, rinsed quinoa, and ½ teaspoon salt in a medium saucepan.
3. Bring to a boil over medium-high heat.
4. Reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed.
5. Remove from heat and fluff with a fork. Let cool completely.
6. While quinoa cooks, prep the vegetables: thinly slice ½ medium head of red cabbage, ½ cup shelled edamame, 1 red bell pepper (diced), 1 cup shredded carrots, and ½ English cucumber (diced).
7. In a large bowl, combine the cooled quinoa, cabbage, edamame, red pepper, carrots, and cucumber.
8. In a small bowl, whisk together: ⅓ cup soy sauce, 2 tablespoons sesame oil, 2 tablespoons rice wine vinegar, 2 green onions (finely chopped), ¼ cup chopped cilantro, 1 tablespoon sesame seeds, 1 tablespoon grated ginger, ½ teaspoon red pepper flakes (or to taste), ½ teaspoon salt, and ¼ teaspoon black pepper.
9. Pour dressing over the quinoa mixture and toss gently to combine.
10. Serve immediately or chill for later. Enjoy!