Rainbow Quinoa Salad
Need a quick, healthy and delicious meal? This rainbow quinoa veggie salad can be ready to eat in 15 minutes or less. It's made with fresh vegetables like cucumbers, red cabbage, red onion, tomatoes, fresh ginger and edamame. Vegan, gluten free and delicious. Double or triple this meal prep friendly recipe for an easy lunch or dinner for the week ahead.
Ingredients
- 1/2 cup quinoa, dry rainbow
- 2 cups edamame, shelled cooked
- 2 cups red cabbage, chopped
- 1 small onion, red, chopped
- 2 med cucumbers, diced
- 1 large tomato, diced
- 2 tbsp low sodium soy sauce GF Coconut aminos or Tamari
- 2 inch fresh ginger, peeled and grated
Instructions
Quinoa
- Rinse and drain quinoa. In a saucepan, add 1 -1/4 cup water then bring to a boil. Add quinoa. Bring to a second. boil then reduce heat and cover for about 12-15 minutes.
Edamame
- Add 6 cups of water in a medium pot. Bring to a boil. Add in frozen edamame, cook for 5-7 minutes. Drain. Set aside.
Vegetables
- While quinoa and edamame are cooking, chop vegetables.
- In a large bowl, combine quinoa, edamame, and vegetables. Toss well. Drizzle with soy sauce and enjoy!