Quinoa Salad Recipe
This Rainbow Quinoa Salad is a quick, healthy, and delicious meal ready in just 15 minutes! Packed with protein-rich quinoa, fresh vegetables, and a tangy ginger-soy dressing, it's vegan, gluten-free, and perfect for meal prep or a refreshing lunch or dinner.
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!