Rainbow Quinoa Salad

Rainbow Quinoa Salad

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 1/2 cups shelled frozen edamame
  • 3 cups Kale, stems removed and pulsed in processor
  • 3 medium carrots, peeled and processed
  • 1/2 yellow pepper, diced
  • 1/2 red pepper, diced
  • 1 cup red cabbage, chopped and processes
  • 2 tablespoons sesame oil
  • 4 tablespoons rice vinegar
  • 1 Tbls fresh ginger, finely minced
  • 1 Tbls. Lime Juice
  • 2 Tbls. soy sauce
  • 1 tablespoon sesame seeds

Directions:

  1. Place the quinoa, water, and salt in a covered pot. Heat on high until it boils, lower the heat to low, and cook for about 15 minutes or until the quinoa is soft and the water absorbed.
  2. Pour the quinoa into a medium-sized bowl, and mix in the frozen edamame, carrots, peppers, kale and cabbage.
  3. In a small bowl, make the dressing by mixing the sesame oil, rice vinegar, minced ginger, and sesame seeds.
  4. Pour the dressing over the quinoa and veggies, and mix thoroughly. Enjoy stored in an air tight container throughout the week.