This Asian-inspired quinoa salad is packed with protein and fiber. It's simple to make, and is a great idea for meal prep because it lasts well in the fridge. I love serving it with a lightly dressed side salad and avocado, but it's also great on its own!
I'd love to hear how you like the salad when you make it, enjoy!
1 cup uncooked quinoa, rinsed
1 cup frozen shelled organic edamame
¼ tsp salt
3 green onions, sliced thinly
½ cup cucumber, peeled and diced
½ cup purple cabbage, finely sliced
½ cup red bell pepper, sliced thinly into slivers
1 large carrot, grated
¼ cup toasted sesame oil
¼ cup coconut aminos
2 Tbsp rice wine vinegar
2 cloves garlic, finely minced
2 tsp freshly grated ginger
Juice from 2 limes, freshly squeezed
Optional: ¼ tsp red pepper flakes
Bring 2 cups of water to boil, add quinoa and salt and cook covered for 15 minutes. Remove from heat, fluff with a fork, and let cool with the top off for 5 minutes.
Meanwhile, steam or boil edamame until it is cooked through (~5 minutes).
Mix sauce ingredients together, and set aside.
Add edamame and quinoa to a large bowl, and combine with green onion, cabbage, cucumber, carrot, pepper, and sauce. Stir thoroughly, and enjoy immediately or store in the fridge covered for up to 5 days.