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Categories:
quinoa water salt red cabbage edamame red bell pepper shredded carrot cucumber dressing soy sauce sesame oil rice wine vinegar green onions cilantro sesame seeds ginger red pepper salt
Viewed: 32 - Published at: 8 years agoIngredients
- 1 cup quinoa
- 2 cups water
- 1/4 teaspoon salt
- 1 cup chopped red cabbage
- 1 cup edamame, shelled and cooked
- 1 red bell pepper, chopped
- 1/2 cup shredded carrot
- 1 cup diced cucumber
- For the dressing
- 1/4 cup light soy sauce (or tamari sauce)
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 2 tablespoons chopped green onions
- 1/4 cup chopped cilantro
- 1 tablespoon sesame seeds
- 1/4 teaspoon grated ginger
- 1/8 teaspoon red pepper flakes
- salt and black pepper, to taste
Method
- 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.
- 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.
