Asian Quinoa Bowl
This Asian Quinoa Bowl with edamame makes a super nutritious lunch or dinner. It's packed with plant protein, fiber, antioxidants, and essential vitamins and minerals to nourish your health. It's flavorful, easy to make, and delicious. A recipe that the entire family will love.
Ingredients
Salad Ingredients
- 1 cup cooked quinoa organic
- 2 cups cooked edamame shelled, organic
- 1 large red bell pepper chopped
- 1 cup red cabbage chopped
- 1 cup carrots chopped
- 1 cup cucumber diced
Dressing Ingredients
- 1/2 cup soy sauce low sodium
- 1 Tbsp sesame oil
- 2 Tbsp sesame seeds
- 2 Tbsp rice wine vinegar
- 1/4 cup green onion chopped
- 1/2 tsp ginger grated
- 1/8 tsp cayenne pepper organic
Instructions
- Rinse quinoa in cold water until it runs clear. Add water, quinoa to a medium saucepan and bring to boil over medium heat. Boil 5 minutes, then let simmer for about 15 minutes or until all water is absorbed. Remove from heat and fluff with fork.
- Place quinoa in a large bowl. Add cabbage, cooked edamame, red bell pepper,, carrots, and cucumber. Set aside.
- To make dressing, in a small bowl, whisk together soy sauce, sesame oil, sesame seeds, rice wine vinegar, green onion, ginger, cayenne pepper.
- Pour the dressing over the quinoa salad and stir to combine. Enjoy!
Notes
This salad taste great at room temperature or chilled.