Quinoa Salad with Tangy Asian Vinaigrette

Ingredients:

• 1 cup quinoa 

• 2 cups water

• 1 cup red cabbage, thinly sliced (about half of a head)

• 1 cup shelled and cooked edamame

• 1 cup shredded carrots

• 1 red bell pepper, diced

• 1 large cucumber, diced

• 2 green onions, thinly sliced

For the dressing:

• 2 tbsp soy sauce

• 3 tbsp rice wine vinegar

• 2 tbsp sesame oil

• 1 tbsp avocado or olive oil

• 1 tbsp sesame seeds

• 1 ½ tsp fresh grated ginger

• 1 garlic clove, minced

Instructions:

1. Rinse and drain 1 cup of quinoa and add it to a small pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.

2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, cucumber, and green onions.

3. In a small bowl, whisk together the dressing ingredients. Season with salt, to taste. Pour the dressing over the quinoa salad and toss to combine.