Asian Quinoa Salad

Gabrielle Kathleen

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

1 cup quinoa

2 cups water

¼ teaspoon salt

1 cup chopped red cabbage

1 cup shelled and cooked edamame

1 red bell pepper, chopped

½ cup shredded carrots

1 cup diced cucumber

subheading: For the dressing:

¼ cup lite soy sauce or tamari sauce

1 tablespoon sesame oil

1 tablespoon rice wine vinegar

2 tablespoons chopped green onion

¼ cup chopped cilantro

1 tablespoon sesame seeds

¼ teaspoon grated ginger

⅛ teaspoon red pepper flakes

Salt and black pepper, to taste

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