FOR THE SALAD:
•1 cup quinoa
•2 cups water
•1/4 teaspoon salt
•1 cup chopped red cabbage
•1 cup shelled and cooked edamame
•1 red bell pepper, chopped
•1/2 cup shredded carrots
•1 cup diced cucumber
FOR THE DRESSING:
•1/4 cup lite soy sauce or tamari sauce
•1 tablespoon sesame oil
•1 tablespoon rice wine vinegar
•2 tablespoons chopped green onion
•1/4 cup chopped cilantro
•1 tablespoon sesame seeds
•1/4 teaspoon grated ginger
•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.
•I purchase shredded carrots and cabbage to reduce prep time.
•This is a great salad to enjoy for lunch the next day.