Author Pam - For the Love of Cooking / Original by Two Peas and Their Pod
Equipment
Large saucepan
Ingredients
Salad:
½cupquinoa
1cupwater
Dash of salt
½cupred cabbagechopped
¾cupfrozen cooked & shelled edamamethawed
1baby red bell pepperchopped
¼cupcarrotsshredded
½cucumberseeded and diced
Dressing:
2tbspsoy sauce
2tspsesame oil
1tbsprice wine vinegar
1-2tspwater
1tbspchopped green onion
¼cupchopped cilantro
1 ½tspsesame seeds
¼tspgingergrated
Dash of red pepper flakes
Sea salt and freshly cracked black pepperto taste
Instructions
Add water, quinoa, and salt to a large saucepan and bring to a boil over medium-high heat. Once boiling, reduce 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 let cool for 10 minutes. Add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
Combine the soy sauce, sesame oil, rice wine vinegar, water, green onions, cilantro, sesame seeds, ginger, red pepper flakes, eas salt, and freshly cracked pepper, to taste, together in a bowl. Whisk until well combined.
Pour the dressing over the quinoa salad, to taste, then toss until evenly coated with dressing. Taste and re-season with sea salt and freshly cracked pepper, if needed. Serve and enjoy.