This can be served as a light dinner, lunch as is, or a side dish or salad to accompany a meat main dish. It is vegan as is, packs protein from the quinoa and edamame, and contains lots of nutrition from the assorted vegetables. You can use whatever assortment of veggies that you have on hand. It is a great, light summer dinner that doesn’t involve use of an oven.
To make this #dinnerdoneby9am I fully assemble the salad in the morning, refrigerate all day, then remove from the fridge when it is time to serve.
-1 c quinoa cooked according to package directions with 2 c water
-1/4 c soy sauce
-2 Tbsp sugar or honey
-1 Tbsp rice vinegar
-1 Tbsp sesame oil
-1 clove garlic, minced
-1″ chunk ginger, peeled and minced
-1/4 tsp red pepper flakes
-1/2-1 tsp sriracha sauce
-1 c shredded red cabbage
-1/2 c shredded carrots
-1 c shelled edamame
-1/2 red, orange or yellow pepper, diced
-3 scallions, diced
-1/2 cucumber, diced
-2 Tbsp chopped fresh cilantro
In a medium bowl, whisk together soy sauce- sriracha sauce. Toss with quinoa, cilantro, and all of the vegetables. Serve as is at room temperature, or chill until serving.
